Dumplings and Mung-Bean Noodle Hot Pot

31Mar09

Round, round, round… making meatballs is relaxation. My mind moves ’round from one topic to another, settling to meditate on an idea—how a compliment from a stranger can brighten a day. Oh, love sought is good, but given unsought, is better. A surprise is to be wondered at just because it is unexpected, and so [...]

Filed under: Harusame Mung Bean Noodles, Japanese Food, Nabemono, Noodles, One Pot Cooking, Pork   |  2 Comments
Tags: dumplings, hot-pot, Japanese Cooking

Jagaimo Manju: Stuffed Potato Buns

14Dec08

This dumpling, sort of like a Japanese pierogi, is made with potato dough enclosing a filling of crab or shrimp. You can make it with pumpkin dough, and use fish, beef, pork or chicken too.

Filed under: Fish and Seafood, Japanese Food, Steaming   |  Leave a Comment
Tags: crab, dumplings, Japanese Recipes, manju, Mushimono

Kreplach: Jewish Gyoza

09Oct08

Dumplings are amazing!
Of course putting a filling on a piece of dough isn’t a stretch of the imagination, but it does show that people do think alike, even when they live at different ends of the earth. I won’t get into the controversy about who “invented” dumplings! There are just so many varieties, and they are all good.
Dumplings make happy people all around the world.

Filed under: Gyoza, Non Japanese Food, Noodles   |  Leave a Comment
Tags: dumplings, Jewish Food

Daisy Tofu Dumplings

06Sep08

This is a fun Japanese recipe for tofu dumplings. Ms. Shimbo says that her students named them Tofu Daisies because they resemble the flower! They are very pretty, not at all fussy to make, and very tasty.

Filed under: Japanese Food, Noodles, Steaming, Tofu, chicken   |  8 Comments
Tags: appetizers, dumplings, Japanese Recipes, Menrui, Mushimono

Dango Jiro (Dumpling Soup in Japan)

22Mar08

After much searching, I found Oita. It is a rural area in the Kyushu region in southern Japan, well known for abundant onsen hot springs. It is also famous for its dumpling soup (dango jiru). This is a miso soup with vegetables, and often chicken or pork. What sets it apart are the dango. Oita dango are made with wheat flour. The dough is flattened and then stretched by hand into long noodles.

And BINGO!!! I also found this recipe! I used this as a guide for my exploration.

Filed under: Japanese Food, Noodles, Soups   |  2 Comments
Tags: dumplings, Japanese Recipes, Shiromono