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The holiday commemorates Qu Yuan who was the beloved prime minister of the southern Chinese state of Chu during the Warring States period, about 600 B.C. to 200 B.C., and is celebrated by holding dragon boat races and eating sticky rice dumplings called zongzi, which were southern Chinese traditions. Dragon Boat Festival integrates praying for ...
Kunrei-shiki. syouronpou. Xiaolongbao (小籠包 / ˈʃaʊlɒŋˌbaʊ /, 'little basket bun') is a type of Chinese baozi (steamed bun), traditionally prepared in a xiaolong, a small bamboo steaming basket. [ 1 ] They are often referred to as a kind of " dumpling ", but are distinct from Chinese dumplings like jiaozi or wonton.
Baozi – Filled bun in various Chinese and Chinese-influenced cuisines. Bagiya – Dumpling delicacy in India and Nepal - Nepalese steam rice flour dumpling. Beef Wellington – Filet steak with pâté and duxelles in shortcrust pastry. Blodpalt – Northern Finnish dumplings made with flour and blood.
Discover the best dumpling recipes from all over the globe, whether steamed, fried, boiled, or baked From a classic chicken and dumpling recipe to Chinese dumplings, Sample some of these recipes ...
giyose. Jiaozi(simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ.tsɹ̩] ⓘ) are a type of Chinese dumpling. Jiaozitypically consist of a ground meator vegetablefilling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozican be boiled (shuǐ jiǎo ...
Within the dim sum tradition of southern China, shaomai is one of the most standard dishes. [ 1 ] It is generally served alongside har gow, another variety of steamed dumpling containing shrimp, cooked pork fat, bamboo shoots and scallions; collectively these are known as har gow-siu mai (蝦餃燒賣). In Guangzhou, siu mai (燒賣) and har ...
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as har gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).
Soon kueh (simplified Chinese: 笋粿; traditional Chinese: 筍粿; Pe̍h-ōe-jī: sún-kóe; pinyin: sǔnguǒ; lit. 'bamboo shoot cake'), also spelt soon kway, is a type of steamed dumpling in Teochew cuisine. [1] The dumpling is stuffed with julienned jicama, bamboo shoots, and dried shrimp, and is then wrapped in a skin made of rice and ...