Author Archives: rundlea

Summer Project: Homemade Sriracha Sauce

I use Sriracha sauce to provide heat to my dumpling dipping sauce. This summer I decided to make Sriracha sauce from scratch, starting with growing my own Jalapeno pepper plants. As the peppers turned bright red I picked them and … Continue reading

Posted in Dipping Sauce, Recipe, Vegan, Vegan Recipe, Vegetarian | 2 Comments

Adventures in Making Bao

I tried making a multitude of bao this weekend – vegan curry beef steamed bao, red bean steamed bao, baked red bean bao and baked vegetable bao. For all of these buns I used the dough recipe from Mary’s Test … Continue reading

Posted in Bao, Vegan, Vegan Recipe, Vegetarian, Veggie Dumplings | Leave a comment

T. Roots, Northampton, MA

T. Roots, a restaurant proclaiming to sell Taiwanese street food, recently opened in downtown Northampton, MA.  The menu has the expected hits of Taiwanese cuisine – oyster omelet, scallion pancakes wrapped around beef, congee and stewed pork over rice – … Continue reading

Posted in Buns, Crystal Shrimp, Dim Sum, Dipping Sauce, Northampton, Pan Fried, Pork, Soup Dumpling, Wontons, Xiao Long Bao | 2 Comments

Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

This dish is a type of Korean Jeon or pancake.  Optimally this Jeon is made by folding a large perilla leaf around filling, making it reminiscent of a dumpling.  Traditionally the filling is made of beef, but for this recipe … Continue reading

Posted in Recipe, Vegan, Vegan Recipe, Vegetarian, Veggie Dumplings | Leave a comment

Vegan Curry Beef Buns

This recipe was derived from the Curry Beef Bun recipe at Mary’s Test Kitchen, but instead of using textured vegetable protein I used Impossible Burger for the filling.  I was really impressed with how these buns came out and the … Continue reading

Posted in Bao, Beef, Buns, Recipe, Vegan, Vegan Recipe, Vegetarian, Veggie Dumplings | 1 Comment

Manhattan Valley Dumpling Hunt: Pandemic Edition

I have been chronicling the growth of the excellent Chinese restaurant scene in the Manhattan Valley neighborhood, which is just south of Columbia University.  The University’s international students make up a large portion of the patrons at these restaurants, but … Continue reading

Posted in Bao, Chinese, Izakaya, Japanese, Mandoo, New York City, News, Ramen Bar, Thai | 1 Comment

Kite Hill Foods Vegan Ricotta Tortellini

Rating: I finally got around to trying Kite Hill’s third stuffed pasta offering, their Vegan Ricotta Tortellini.  My review of their outstanding Mushroom and Ricotta Ravioli is here, and my review of their Ricotta and Spinach Ravioli is here.  The … Continue reading

Posted in Frozen Dumpling Review, Ravioli, Vegan, Vegetarian, Veggie Dumplings | Leave a comment

Steamed Scallion Buns (Hua Juan) Recipe

The ill planned re-openings in Southern and Western states and the abdication of the federal government in responding to the COVID-19 pandemic has undone the hard won gains of the State level stay at home orders of March to May, … Continue reading

Posted in Bao, Buns, Chinese, Dim Sum, Recipe, Vegan, Vegan Recipe, Vegetarian | Leave a comment

Kimchi Wrapped Tofu Jun

This dish is inspired by a variant of Kogi Jun, in which the meat patty is wrapped in Napa cabbage kimchi leaves before being coated in flour and egg wash and pan fried – Kimchi wrapped Kogi Jun. We made … Continue reading

Posted in Kimchi, Korean, Pan Fried, Vegan, Vegan Recipe, Vegetarian, Veggie Dumplings | Leave a comment

Making Pasties – Vegan Cornish Pasty and Vegan Japanese Curry Pasty

I have said it before, (and here) the Cornish Pasty counts as a form of dumpling.  As part of my COVID-19 stay-at-home cooking regime I made a large vegan traditional a Cornish Pasty and two smaller Japanese Vegan Curry Pasties.  … Continue reading

Posted in Japanese, Pasty, Recipe | 1 Comment