Dumplings are popular in China. Varieties of dumplings can be found all over the country – they are eaten in the streets or at home, in fancy restaurants or in tiny food stalls. Dumplings are usually wrapped with thin dough wrappers and filled with minced meat and vegetables. They can be boiled, steamed or pan-seared (Chinese don’t normally deep fry dumplings, in case you’re wondering!). If the dumplings are pan-seared, they are called potstickers too. Delicious ingredients such as pork, beef, lamb, chicken, shrimp and even fried eggs can be used for the filling. In addition to these ingredients, popular Chinese vegetables such as cabbage, chives and herbs are used. And of course you have the liberty to make vegetarian dumplings by combining different types of vegetables, such as mushroom and tofu fillings.
About the Country Chef
Min Verquist is a native Chinese who grew up in China enjoying the many distinctive cuisines of China: the sweet, savoury flavours of Shanghai & Zhejiang; the bold, spicy flavours of Sichuan and Wuhan; the light, fresh flavours of Hong Kong & Guangzhou; and the hearty, rusty flavours of Northern China. Min now lives in Boston, USA, with her family and fox terrier. She loves eating, cooking and enjoys life with family and friends. She is the founder of www.5spicecafe.com, a hub of authentic Chinese recipes and more, which is dedicated to the spices of food and of life: sweet, sour, savoury, spicy, bitter.
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