The New Shanghai Restaurant – Dumplings and a date with T...
http://www.eveloves.com/the-new-shanghai-restaurant-dumpl...
steaming hot. Nice one ladies! Mum mentioned the way they get the ‘soup’ inside these steamed dumplings was to make the soup mixture first, freeze it til it becomes ‘jelly like’ and mix it in with the pork mince mix. I observe the containers of mince and spot the ‘bits of soup’ mixed into the meat on the kitchen bench as the dumpling chefs work their ‘dumpling magic’ skills in their hands, pinching in the flour ball in the twist of their fingers as another dumpling is created and crimped into place and pop into the stack of bamboo steamers. My favourite dish ( well the ‘other favourite dish’ of mine) is the Shanghai stir fried rice cakes with vegies. I love this dish for the small oval shaped discs of rice cakes that is so delicious in flavour with the soya sauce and condiments as well as the chewiness texture that is somewhat ‘comforting’ on the palette and a fun sensation when chewing! It also works really well with the small bits of pork and green vegetables and compliments the rice cakes without over powering it.
Mmmm ~ tasty and chewy rice cakes goodness! The thick Shanghai stir fried noodles with the same pork bits as from the ‘rice cakes’ is also consistent – although not too exciting but that it is a tasty dish and it is shiny from the greasy sauce ( just as I always relate Shanghai food to be) I like to drizzle a bit of vinegar in my noodles to break up the greasiness but these are savored nicely while waiting for the other dishes to arrive… I am waiting on our ‘Fried bottom’s dumplings’ MMmmmm…
4 of 10
15/08/12 11:03 AM