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Monday, December 6, 2010

Consider the dumpling

 

Pride comes before a fall...

 

But the shrimp and chive, and parsley and green onion dumplings were a great success.

 

Mostly.

 Work in progress.

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7 comments:

  1. jvdhDecember 6, 2010 at 8:18 AM

    Dit is beautiful.

    ReplyDelete
  2. FrankDecember 6, 2010 at 8:51 AM

    There's gotta be a way to make it work.

    ReplyDelete
  3. webbDecember 6, 2010 at 9:03 AM

    I'm impressed that you tried! The rest look yummy!

    ReplyDelete
  4. arcadiaDecember 6, 2010 at 1:59 PM

    Baie impressive. Sou dit 'n eier dumpling wees?

    ReplyDelete
  5. Janet DavisDecember 6, 2010 at 5:28 PM

    Egg-cellent effort. And so much more delicate than the DUMP-lings I had at a Germanesque eatery recently. They brought back all the gooey stomach-filling memories of the chicken-stew dumplings of my youth.

    ReplyDelete
  6. wild roses growDecember 7, 2010 at 2:08 AM

    Would it be wrong to have those for breakfast? It is breakfast time in Cape Town and I have a sudden uncontrollable urge for dumplings.

    Really looks absolutely delicious and beautifully made!

    ReplyDelete
  7. MarieDecember 8, 2010 at 7:13 PM

    jvdh - ja, eiers is baie evocative...

    Frank - yes, I think just sticking the wrappers' edges together is the trick.

    webb - it was fun, and messy eating!

    arcadia - dit sou inderdaad :-)

    Janet - my youth was dumplingless. Sniff.

    wild rose - ha...here in NYC's Chinatown, dim sum dumplings are intended for breakfast, though it takes some getting used to.

    ReplyDelete

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