Return to P.F. Chang’s

Sometimes you just can’t avoid going to the mall and, as I noted recently, P.F. Chang’s is a bright spot in the food desert that is the typical American mall. In its favor it has vegan and gluten free meal options and it sells beer, even some local and regional beers, and it is an alternative to the carbohydrate or protein smothered in cheese approach to cuisine of the other apostrophe S corporate chain restaurants. In short, it beats the other options in a typical mall. This time out we tried the pan-fried pork and the pan-fried vegetable dumplings.

Pan-Fried Pork and Vegetable Dumplings

Pan-Fried Pork and Vegetable Dumplings

Continue reading

Posted in Gyoza, Pan Fried, Pork, Vegan, Vegetarian | 1 Comment

Empanadas in the NY Times

The NY Times printed an article last week on empanadas, linking them to the Cornish pasty, the French chausson, Indian samosa, the Jamaican patty, Middle Eastern borek and the knish. I think empanadas, like pastys, fit the description of a dumpling – a un-leavan dough pocket enclosing a filling – although there is some controversy on this.  The article included recipes for corn and beef empanadas.

Posted in Empanadas | Leave a comment

Kansas City Dumpling Maker

There is a great article (here) in the Kansas City Star magazine about Mr. Hok Kun Ng who used to run Bo Ling’s restaurant in Kansas City.  The article is about his life and his process for making dumplings at home.  His home made dumplings take two days to make and are filled with “ginger (“Clean taste and good for digestion”), onions (“I like onions in everything”), scallions (“Good for flavor and color”), wood ear mushrooms, shiitake mushrooms, dried scallops reconstituted with boiling water, celery, green cabbage, bok choy, cilantro, pork and shrimp.”

Watering his back-yard garden

Posted in Chinese, Recipe | Leave a comment

Buddha’s Belly, Santa Monica

buddha_belly_spinach

Spinach Dumplings

I was in Santa Monica for work recently and spent an evening walking along the beach and through the 3rd Street Promenade.  I ended up stopping in at the Buddha’s Belly, an Asian-Fusion joint.  Usually I try and avoid Fusion places (also I avoid any restaurant that use “Wok” in its name as a play on words), but it seemed like most places in this area were either chain restaurants or local places aimed at tourists.  However I was pleasantly surprised, the Spinach Dumplings at Buddha’s Belly turned out to be very good and are vegan. Continue reading

Posted in Chinese, Gyoza, pan-Asian, Steamed, Vegan, Vegetarian | Leave a comment

Din Tai Fung in Arcadia, CA

Din_Tai_Fung_soupFinally, on my fourth attempt, twice in Seoul and once before in Arcadia, I finally ate at Din Tai Fung. I feel like a heretic writing this, but I was underwhelmed by the soup dumplings and, especially after all the recent accolades, I had so wanted to love this place.  Din Tai Fung won the 2013 AsiaOne People’s Choice award for best Chinese Restaurant and the Hong Kong outlets were awarded a Michelin Star in 2010.  But I think New York City’s Shanghai Asian Cuisine and Shanghai’s Nan Xiang Xiolong Mantou have a better soup dumpling.  In some ways the steamed vegetable dumplings were more successful than the soup dumplings.    

Continue reading

Posted in Buns, Chinese, Soup Dumpling, Vegetarian | 1 Comment

Nutritional Information for the Dumpling Recipes

I was contacted by EasyRecipes.com to submit my dumpling recipes to their web site and in return they would provide me with nutritional information for the recipes.  It seems they run the ingredients through a nutritional database to estimate the calories and fat and so on; they don’t do formal lab work to test the ingredients.  But I think this is probably “ball-park” right, so I will be adding the nutritional information for my recipes.  Here is the nutritional data they came up with for my vegan ravioli recipe.

Nutrition Facts Widget Image
The recipe is re-posted after the jump. Continue reading

Posted in Uncategorized | Leave a comment

Vegan Mandoo Fund Raiser for CARE (S. Korea)

Saw this on my Facebook feed from the Seoul Veggie Club.  They are selling vegan mandoo, delivery only in Korea, to raise money for CARE, the largest animal care organization in Korea that doesn’t use euthanasia. The ingredients are: whole wheat flour, Soymeat, Peanut, Shiitake Mushroom, Sweet potato noodle, Radish, Vegan Kimchi, Carrot, Onion, Chives, Salt.

The post says to contact careanimalrights@gmail.com for ordering info. (CARE @ http://www.careanimalrights.org)

 

Posted in Vegetarian | Leave a comment

Varenyky & Pierogi at Ukrainian East Village Restaurant

Ukrainian_Nat_HomeThe Ukrainian East Village Restaurant is housed at the Ukrainian National Home, a community, social and cultural center in New York City’s East Village. The ‘Ukie Nat’, as it is known by long time residents of the neighborhood, has been around since the 1950’s and houses the restaurant, the Karpaty Pub and a performance hall. The hall has hosted some legendary bands; Elvis Costello played there in 1977 on the Attraction’s first tour of the U.S., New Order played there in 1981 as they were developing their post-Joy Division sound (audio here, video here), The Misfits played a Halloween show there in 1981 and Blues Traveler and Phish played together there in 1989 (video of Blues Traveler here, Phish set list here, Phish audio here). The Ukrainian East Village Restaurant has a back room that hosts events, the Manhattan Libertarian Party meets there the second Tuesday of each month and every Wednesday there is a Milonga – an Argentine Tango Party.

Ukrainian_Nat_Home_chalk_boardThe Ukrainian East Village Restaurant is not directly visible from the street, although a chalk board on the sidewalk showing the daily specials marks its presence. The restaurant is an old school looking wood paneled room on the ground floor of the Ukie Nat, at the end of a long hall. We were there on a Wednesday, which is tango night in the restaurant’s back room, so there was a steady stream of well dressed men and women that walked through the restaurant room. It was actually really cool to watch the dancing, some really skilled dancers come to the Ukrainian National Home for Tango night.

Continue reading

Posted in New York City, Pierogi, Varenyky, Vegetarian | 1 Comment

Seasonal Dumplings At Amherst Chinese

fiddle_head_amchiOne of the really nice things about Amherst Chinese is that the owner also runs a farm so the restaurant has access to fresh and seasonal greens – I have waxed on about their Pea Green and Shrimp dumplings previously. One of the difficulties with Amherst Chinese is that lately the cooking has been a little hit or miss. When the cooking is good the food is excellent, but lately the vegetables have been overcooked and I recently got some very poorly mixed, clumpy Singapore Chow Mai Fun. But luckily the variability in the cooking doesn’t often affect the dumplings.

Continue reading

Posted in Chinese, Pan Fried | Leave a comment

Take out dumplings from Mandoo Bar

mandoo_bar_take_outI came into NYC on Amtrak the other day in the mid-afternoon and, since that put me close to Korea Town, I decided to grab a to-go order from Mandoo Bar and see how well their dumplings would micro-wave up for dinner.  I got the twelve piece Combo Mandoo which comes with boiled Veggie (green wrapper), Seafood (yellow wrapper) and Pork (white wrapper) dumplings.

The Seafood and Pork dumplings held up well to refrigeration and micro-waving and tasted almost as good as they do fresh in the restaurant. The Seafood dumplings are my favorite, the filling seems to be a mix of shrimp and crab and the wrapper has a slightly sweet flavor.  The Veggie dumplings didn’t hold up so well to re-heating and the filling tasted a little bitter.

The take-out order comes with two types of kimchi, a tub of slightly overly sweet dipping sauce and a tub of spicy chili paste.

Posted in Kimchi, Korea, Mandoo, Vegetarian | Tagged , , | Leave a comment