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Aside from the traditional meat-filled version, there are alternative preparations of Khuushuur. Some variations replace the meat filling with carrots, cabbage (although less popular), or mashed potatoes. These vegetable versions can retain a distinctive taste of mutton due to the use of cooking oil. [1]
Yau gok (油角) or jau gok (油角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries; [1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term jiaozi (餃仔).
Wife cake – Round flaky pastry with a translucent white winter melon paste centre; Youtiao or "Chinese cruller" – Deep-fried dough strips; Zongzi – Sticky rice dumplings wrapped in bamboo or lotus leaves, often filled with savory meat, red bean paste, peanuts, or other fillings
Stir in the chicken and peas and simmer for 3 minutes. Spoon the chicken mixture into the baking dish. On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle. Drape over the baking dish, gently pressing the pastry where it touches the rim of the dish. Bake for 30 to 35 minutes or until the pastry is golden brown.
Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" (simplified Chinese: 蛋饺; traditional Chinese: 蛋餃; pinyin: dànjiǎo; lit. 'egg dumpling'). Pan-fried dumplings can be joined together by a brown, crispy lattice base created by pouring a flour and water mix into the pan at the end of cooking.
Abacus seeds – Hakka stir-fried taro dumplings; Ada (food) – Regional traditional Indian sweet; Agnolotti – Italian meat-filled pasta; Akashiyaki – Japanese round dumpling with octopus filling; Ang ku kueh – Chinese pastry usually eaten during significant occasions; Apple dumpling – Pastry-wrapped apple; Arancini – Italian snack food
The ancient Han Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'), so it was called "hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making written characters, the radicals are changed from water to food; then, they became "hun tun" (餛飩, wonton in Cantonese). At that time ...
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...