We might be temporarily closed but that doesn’t stop us from cranking out delicious dumpling and noodle dishes. We’re preparing individually packaged meals and donating them to the hard working doctors , nurses , and other medical staffs at @mountsinai_bethisrael in our neighborhood. They’re out there on the frontline working long hours and putting their lives at risk to help those who need medical attention the most. This is the least we can do to make their day a little easier. We will overcome this crisis together! #healthheroes #staysafe #flattenthecurve #stayhome
The days when we could just roam around Chinatown picking up roast duck seem so long ago. Alas , glistening roast duck , until we mEAT again...if you want my reviews on the roast duck options in ny and sf Chinatowns: my favorite roast duck in ny Chinatown is actually the one from NEW YORK MART! It’s a Chinese grocery store on Mott St and it has a deli section selling roast duck , chicken , char siu etc. i also often buy roast ducks from Deluxe Mart next door , and Big Wong (a restaurant further down Mott) which does takeout too. I hope they will come back serving us delicious food again after this crisis is over. The roast ducks in sf are inferior compared to ny imho: There are about 6 or so Chinese deli places on Stockton St selling roast duck. We have tried about every one of them. I wish I diligently took notes every time we went to a new one so I have a comprehensive ranking of them 🤣 but there are a few places that we know we do NOT recommend: Duk Hing - the duck we got looked fine at a glance , but it had no taste 😭 it is completely bland and there turned out to be a bunch of inedible , completely fatty parts (i love a good amount of fat with my roast duck but this was all fat , no meat). Hing Lung: first experience was positive , then it all went downhill. Second and third time our duck had very little flesh: it was mostly skin and bones. Then we thought perhaps we should point at a more plump duck and ask the butcher to cut that one for us: they refused , and in a very rude manner. Golden Daisy: I don’t like the fact that their ducks are tiny and they squish half a duck into this paper takeout box. I am happy to pay more for a bigger half duck so it’s packed in a big square box and laid out nicely. So far the best one we’ve tried in SF is from Cheung Hing but it’s further unfortunately.
📍: 1151 Stockton St San Francisco
#美食 #noodleworship #sfchinatown #chinesenyc #sffoodies #sffood #chinesefood #sfeats #nycchinatown #nycfoodie #noodlesoup #asian #noodle #chowmein #yumcha #gyoza #asianfood #asiancooking #asiancuisine #dumplings #noodles #roastduck
#asianfood #asianfoodlover #taipeifoodie #sffoodies #taiwanfoodie #bayareafoodie #湾区 #旧金山
some homemade dumplings in spicy sauce with dry noodles only because im craving for @dintaifungph‼️
- cook instant noodles (discard flavor pack)
- steam/fry your dumplings
- create sauce of soy sauce , black vinegar , garlic , chili oil (optional a dash if sesame oil , fried garlic)
- top with sesame seeds , cilantro , or green onions (i didnt have the last two so nori na lang hahah)
best fishes y’all 🐟
🥟: scallion and ginger fish dumplings with scallions , fried garlic , homemade chili oil and doubanjiang. Three reasons to make dumplings Folding dumplings is v therapeutic , you can stash uncooked ones in the freezer for later...and they’re delicious. 😉 Recipe on Highlights , folding method for wontons on Highlights under ‘Wonton Soup.’
Since gyms are closed , I've been staying at home and working on my buns 💪🏻🐷
Self isolation has got me cooking so much more and I'm not mad about it (minus the dishes). The filling is a mix of minced pork , chives , green onions , sesame oil , soy sauce , white pepper , corn starch and oyster sauce. I used @seonkyounglongest bun recipe along with her cooking method.
Protip: a mix of soy sauce , black vinger & chili oil is a must for dipping
#nomlife #tastecooking #foodphotography #huffposttaste #eater #eeeeeats #foodblogfeed #f52grams #makesmewhole #buzzfeast #insiderfood #eatmunchies #surlatable #TOHfoodie #nycfoodie #nycblogger #nyceats #tastingtable #thefeedfeed #gloobyfood #onthetable #foodfluffer #TOHfoodie #flatlaytoday #foodstyling #taiwanesefood #guabao #porkbuns #dumplings
Pantry and frozen items coming to the rescue for the majority of this dish: store-bought dumplings from the freezer section , dried noodles (I used somen) and homemade chicken broth from the freezer , but store-bought ones work just as well. Cooked dumplings according to package directions and added in some yu-choy + shiitake simmered in the broth. Topped with scallions , chili crisp/oil and sesame oil , which I always have on hand. Be creative and season with any available condiments that interest you.
Adapt and adjust with the vegetables option--if you can’t find fresh veg , sub with whatever you can find in the freezer aisle. Store-bought sauerkraut and kimchi are good veg options too , especially with the bonus of existing probiotics and long shelf life in the fridge. If you’re new to kimchi or just wary of its funk , just know that it tastes 10000000000x better than it smells. But I think it smells pretty great too 🤩😋🙌🏼
Pan-fried zucchini buns😋 , anyone These buns are filled with crunchy zucchini & you can't stop eating after one bite😍. Sending all of you lots of positive & healthy vibes❤️. Stay healthy & have a wonderful Saturday , friends🤗.
Recipe (makes 14 small buns)
~ 1 3/4 cup all-purpose flour
~ 3 teaspoons sugar
~ 1 teaspoon active dry yeast
~ a pinch of salt
~ 2/3 cup water or plant-based milk (warm) mix with 3 teaspoons neutral oil
~ 6-8 cups shredded zucchini , leave the core untouched (about 2 large ones)
~ 1/2 cup shredded carrot
~ 1/2 cup sliced mushrooms (optional) , sautéed & seasoned with salt
~ chopped scallions , salt , a drizzle of toasted sesame oil , white pepper
✅To make the bun wrapper in a mixer , place all dry ingredients in a mixing bowl & stir to combine.
Fit mixer with a dough hook & set speed to 2. While the mixer is running , slowly add in the wet ingredients & knead until a soft dough forms. Transfer dough onto a cleaned surface & knead with hands for 4-5 minutes until a smooth top forms. Place the dough in a bowl , cover & let sit for 30 mins.
✅To make the filling , massage shredded zucchini with 1-2 teaspoons salt. Let sit for 15 mins. When ready , squeeze out all the liquid & place zucchini in a bowl. Then , mix in the carrot , sautéed mushrooms , chopped scallions & season with salt , a drizzle of toasted sesame oil & a few shakes of white pepper.
✅After 30 mins , divide the dough into 14 equal portions. Flatten each dough & roll into a palm-size wrapper (check my bao rolling method). Place a spoonful of filling mixture in the middle & pleat to seal.
✅To cook the bun , preheat a non-stick pan with 1 teaspoon oil. Place buns sealed side down slightly apart & pan fry for 1 min or until the bottom turns golden brown.
✅Slowly add in 1/2 cup of water , turn heat to low-med & place a lid over. Cook until all water is absorbed & buns are fully cooked through. Top with sesame seeds & serve with chili oil. Enjoy
#zucchini #生煎包 #crispybottoms #dumplings #f52grams #sgeats #bestofvegan #bao #包子 #makesmewhole #feedfeed #huffposttaste #dimsum #eater #gloo
Just ate the last of my freezer wonton stash and need to replenish ASAP. These Spiced Turkey Wontons are on the blog today! The warm spices and juicy filling are so comforting and so is the process of making homemade wrappers from scratch (if pre-made ones are scarce). I developed this recipe before things went crazy , so I also include a bunch of filling substitutions , because we gotta work with what we got! Recipe link in bio.
PS. I can’t stop seeing baby yoda in this photo 🙄
Woke up feeling so grateful. Thank you for all the enthusiasm for my online dumpling and noodle classes! All 3 classes are filled up 😱
If you missed it on my stories yesterday/email newsletter , I’m hosting virtual cooking classes via video conference starting this weekend! Classes are FREE to purchase for those who can’t afford it during this difficult time. But there’s a Pay What You Can Option if you want to help support these classes and future ones.
I hear your requests for more dates! Waiting until Sunday and seeing how that does before adding a few more dates 🙂 Stay tuned! Excited to gather around one giant virtual table together 🧡