#pocket pork dumplings

[aldryrththerainbowheart]

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Fandom: Seven Deadly Sins

Character: Ban the bandit

Relationships: Ban x reader

You follow Ban through the packed bazaar, frantically looking for any holy knight that may appear in your vicinity. For a searched criminal, Ban sure did not make any effort to conceal his identity. The Boar Hat settled for a while in this harbor city and he dragged you as a helping hand to buy some ingredients. Thankfully, this time you convicned him to put a shirt on. So there you are, trying to keep up with his long-legged stride while you try to avoid bumping into anyone in the endless crowd.

Bans pace slows as the two of you pass by a crowd gathered around a single stand. He sniffs the air. All you can make out are the overpowering aromas of spices, roasted meats, and hot oil.

“…Well, I’ll be damned, Street cakes.”

The crowd parts, avoiding a brief glimpse of racks covered in fist-sized pastries in shape of small pie.

You finally manage to make your way next to him. “There’s this line this long for pastries?”

A baker swiftly wraps meat stuffing with some vegetables and sauce into the dough pocket and tops each one with sprinkling of spices. Further down the line, another baker tosses an assortment of baked golden-brown dumplings into paper sacks.

“I always liked the spicy ones,” sounded above you. You lifted your head towards Ban as he watched the stand with faraway expression.

When he caught you staring, he shoved his hands into the pockets of his pants with a huff, “I don’t know if they’re worth waiting around for…”

Despite his words, Ban’s eyes remained glued to the stall. The vendor moves in a graceful dance, swiftly taking coins in one hand, and holding out bags of pastries with the other.

It’s been ages since either of you ate something that wasn’t cooked by you. Why not get ourselves a little treat.

With that thought, you marched towards the stand. “What are we waiting for? Dumplings are for closers.”

Ban grinned at you, “I was hoping you’d say that.”

It took some time before you made it to the stand. The line was long but thanks to the bakers fast work, it moved quickly. As the two of you draw closer to the stand, the tantalizing scent of spiced meat and baked yeast fills your lungs.

“Ah, the smell takes me back.” He shuts his eyes and folds his arms behind his head, basking in the early afternoon sunlight.

You watch rays of sunlight play with his chiseled features, “Did you come here a lot back when you lived there?”

Ban cracks one eye open to peer at you.

“Hmmm…”

He seems to be carefully weighing his next words.

You chuckled, “Tell me, is it hard to always maintain this air of mystery?”

Ban shrugs, “can’t tell you everything about me at once, that’d be no fun.”

Then, he jerks his chin towards a distant section of the markets where fish stalls border the water.

“I lived back that-a-way when I first got here, down by the docks. I was a street rat. Used to be loads of ‘em around here, snatching coin purses, stealing anything not nailed down. Most of the peddlers hated us. But not one baker. Every now and then they’d leave us leftovers. The first time that happened, I ate over a dozen ice-cold street cakes. Still can’t stomach the pork ones.”

Per usual, you pay, exchanging a few silver coins for a small, grease-stained sack, and you and Ban sit under a green awning. When he peers into the bag, his face brightens.

He pulls one of the dumplings out of the bag and turns it between his fingers. The pastry steams in Ban’s fingers and wolf one down immediately, then he pulls out another one bringing it to his lips. He stops midway, Ban’s eyes shift to you and a sly smile spreads across his lips. He extends the treat towards you.

“Want to do the honors?”

You squint at the pastry. It looks innocuous enough, but something about Ban’s grin seems amiss…

You pluck the dumpling from his hand and take a bite. The cake itself is wonderfully crunchy and flaky. But the filling… It’s spicy. Incredibly spicy. In fact, it might be the spiciest thing you’ve ever eaten.

“No hesitation. Heh, impressive,” he notes with fake intrigue as he watches you get redder.

Ban’s clear amusement only feeds your determination. You chew through the white-hot heat. Even after you’ve swallowed the last crumb, tears well up in the corners of your eyes and the inside of your mouth tingles.

Ban smirks, barely containing his laughter, “So?”

It takes everything in your power not to fan your mouth.

“I canth theel my thongue.”

Ban’s laughter begins with a low rumbling in his chest that quickly boils over.

“Hah! I… I didn’t expect you to actually eat it. I take it you don’t want another”

“you’re the worst! I bet you ordered the spicy ones so you don’t have to share!” Your answer was another peal of laughter.

Your bitter glare sobered Ban a little. He clears his throat and holds up his dented, old canteen.

“Ah, water?”

After snatching it from his hand, you take a deep, shuddering drink.

Seemingly immune to the heat, Ban silently wolfs down the rest of the cakes before you two set off. Despite nearly searing off your tongue, you have to admit it was nice to follow Ban that afternoon as he showed you his favorite places in the place he used to call home. And it left you wondering if that was the main reason he took you to the market, not gathering supplies…

[whitchygaythem]

Dont eat ur gf stupid

Aisha tapped her foot in excitement as she drove her old pick up truck down the dusty dirt road. Bubbly pop music blared out of open windows and warm winds whipped her fluffy pink afro around her head. The sun had begun to set, casting the countryside in a hazy golden glow. Aisha looked over her shoulder as the song ended and the ads started, checking if she had everything she needed. Blankets? Check. The last of her closet? Check. Her backpack sat in the passenger seat next to her and the greasy, fragrant smell of lots of cheap Chinese food spilled out of the plastic bags in the back of the car. She had everything. Another ad started, just as the road turned and widened into a circular driveway in front of a well kept blue farmhouse. It stood out against the dusty green grass covering the land around it. Once she parked, Aisha jumped out of the truck, almost leaving her bags in the bed of the truck. She ran up to the porch, fumbling around for her keys in the pockets of her skirt, finally unlocking the door and pushing it open. 

"Hey Louise! I'm here!" 

Aisha rolled her bag into the living room and sank onto the couch. She heard creaking steps and she looked over at the woman walking downstairs. Aisha hopped up and ran towards Louise, nearly leaping into her arms and wrapping her in a hug, though Aisha could only reach Louise's chest, since she was a good two feet taller than her. Louise looked startled but hugged Aisha back.

"I thought you were coming tomorrow?" Aisha peeled away from the hug to look up at Louise's face. 

"I finished packing early! I wanted to move in as soon as I could." She stood on her tip toes and gently guided Louise's face down to meet her own, kissing her softly. "Do you want me to leave and come back tomorrow?" Louise shook her head, avoiding Aisha's gaze as her face flushed pink. 

"No… I missed you. So much." Louise scooped Aisha up in her arms, holding her close in a bridal carry. "It's just… I'm, um sick?..." She tucked her face in Aisha's hair, holding her tight, as if she would ever try to leave. Aisha felt her forehead. She was hot. Like really hot. 

"It must be bad, are you sure you want me to stay?" 

Louise tightened her grip around Aisha's body. "I'll be fine, please just stay here." 

"Of course Lou." Aisha kissed her forehead, smiling as she felt Louise's face flush with heat.

Louise straightened, standing to her full height, dwarfing the woman in her arms. Aisha giggled and yelled as Louise rushed her up the stairs.

"Wait wait wait, don't forget the takeout!"

Once upstairs in their bedroom, Aisha had set out the food and turned on the tv, sitting in the middle of the bed. Louise was sitting at the head of the bed. She had just barely let Aisha go, acting as if it might hurt her to have Aisha leave her arms. Louise had started tearing into her food as soon as Aisha was out of biting range, wolfing down her food like a starving predator. She worked her way through her fried rice, lo mein, dumplings and, after some sad looks and a hungry growl from her stomach, the rest of Aisha's pork wraps. Aisha watched her eat it all, wondering how she could still be eating. Eventually she did finish, and immediately tried to grab Aisha to cuddle. 

"Please?" Louise pleaded as Aisha gathered the trash off the bed.

"I'm coming back Lou! I just gotta throw this out." She half climbed back onto the bed to give Louise a peck on the cheek. 

"Can't you just leave it out in the hall?" Louise looked at her with a begging look in her eyes. "I promise I'll get it later." Aisha sighed and smiled.

"Alright babe." She dropped the greasy bag outside the doorway and plopped down on the bed. "And I assume you want to be big spoon?" Louise nodded. Aisha laid down on the bed, and Louise held her close. She wrapped one arm around Aisha's stomach and the other around her chest and one of her arms, rendering her mostly immobile. "I might take a nap ok Louise?" Aisha looked up to kiss Louise's chin. She didn't respond, only snuggling closer to her. Surrounded by warmth, Aisha began to drift off. 

She woke to a heavy, almost painful pressure over her chest. Louise was asleep, breathing in quick, shallow gasps as she tightened her grip on Aisha's arm, hard enough to leave a bruise. 

"Hey Lou?" 

"Hmm?" 

"Can you, uh, loosen up? I think you're about to crush me." 

Louise jumped away from Aisha, hands up and eyes scanning for injuries. Her gaze landed on Aisha's arm. 

"Shit, sorry I'm so sorry!" She backed away, looking horrified. She had gotten dark circles under her eyes, and her face looked thinner. How could it have done that? Louise had just eaten a meal for three people, how could she look like she was starving? 

"Hey, hey Louise," Aisha grabbed Louise's hands and pulled her back to sit on the bed. "I'm alright. You didn't hurt me. But I need you to tell me what's wrong." Louise looked down at  her, eyes filling with tears.

"I'm just so hungry Aisha!" Louise choked out. "It hurts and I feel empty and food can't fix it!" Aisha reached towards Louise, climbing onto the bed to wrap Louise in a hug. 

"I'm so sorry love. I had no idea. How can I help?" I could go out to get something else for you?" 

Louise shook her head. 

"Actually, could I just… kiss you? Please?" 

Aisha smiled up at Louise. "Of course." 

Louise slammed down, crashing her lips into Aisha's, holding her face in both hands. She was voracious, barely stopping to let Aisha breathe. When she did, it was to press kisses all over her face. She lingered over Aisha's neck, and Aisha felt long teeth against her skin. Then Louise looked back at her, and Aisha saw something in her eyes. Something distinctly… inhuman. Louise held Aisha's face tight.

"Close your eyes."

She did. But she peeked.

Louise's jaw had stretched wide, and every one of her dozens of teeth were sharp, especially her canines. Louise had always been big, but now, when she was looming over her with a primal hunger in her eyes, Aisha became very aware of just how small she was. Louise glanced down and their eyes met for a second. Then she began eating. 

Louise's clawed hands kept Aisha's arms in place at her side, while she kept Aisha's head stuck in her maw. Aisha screamed and tried to kick away from Louise, but was squeezed into her throat when she swallowed. Louise never stopped swallowing after, gulping Aisha down as if she was the first thing she had eaten in months. She felt more pressure around her shoulders, then on her chest. Aisha felt a sharp pain just below her shoulder blade, then screamed out as it dragged down her back. Aisha thought her vision would go dark. Well, it was already dark. There doesn't tend to be much light inside someone's esophagus. Aisha felt herself slipping down much faster as Louise stood up and tilted her head back. Aisha felt the tight grip of Louise's throat loosen, as her head was pushed into her stomach. Her shoulders and arms followed, and after a few more resounding gulps, Aisha was sealed inside Louise's stomach. 

Shifting slimy walls ground at Aisha's body. She was surrounded by darkness and gurgling noises. 

"LOUISE LET ME OUT!" Aisha screamed. "LET ME OUT GODDAMNIT!" She kicked one of the walls surrounding her. She heard a groan of pain, somehow coming from everywhere. Aisha kept kicking as best she could with her legs being pressed up to her chest, forcing her into a fetal position. She felt a bit lightheaded. Despite being surrounded by warmth, she was hyper aware of the warmth seeping into her shirt from her cut back. "Please Lou, let me out…" 

—---

Aisha woke up on top of the bed, a torn sheet covering her. She groaned. Her head felt fuzzy. What had happened? Then it hit her.

The spit.

The teeth 

The blood.

The hunger.

Her heart beat faster as she began to panic. But that couldn't have happened? People can't just.. swallow each other like that. It was just a nightmare. A horrible nightmare. And-and it was such a bad nightmare, she ripped the sheet while she was asleep! Yeah, that sounds right. 

Aisha stretched, reaching her arms toward the ceiling, when a line of pain shot down her back.

"AGH, Shit!" She twisted to touch her back, wincing as the tear along her back burned with fresh pain. So last night did really happen… Louise actually… ate her. "Oh holy shit… holy shiiit" Her girlfriend had eaten her. Swallowed her. Louise wasn't… human. Aisha wasn't sure what she was. 

Aisha changed out of her torn, blood stained t-shirt and showered. By the time she had walked downstairs to get some coffee, she had forgotten about Louise. That is, until she saw her sitting at the kitchen table. Louise looked up. She smiled weakly. Aisha noticed that her fangs were on display.

"Um, hi Aisha… sorry about, um, yesterday"

"What the hell happened to you? What… What are you Louise?" 

Louise sighed.

"That's a bit of a long story. You might wanna sit down."

[punkrockgenasiashton]

Ive shared a few of these before, but my continued adventures of the Exquisite Exandria cookbook, decided to post them all with some opinions and ratings:

1.. Beer Basted Breakfast Brawts: 9/10 The slaw and butter recipes alone are incredible. Ive never been a coleslaw person, in fact long time followers might remember me railing against it at points. This slaw is fucking incredible and the compound butter makes for a *fantsatic* spread for a sweet bread. The Brawts are really good too, but theyre a very basic Soak Brawts In Beer Then Boil And Grill, of course that is good.

2. Spyre by Fire Beer Braised Brisket: 7.5/10 Fine enough oven made brisket recipe. Came out a bit on the dry side, but I think that had more to do with having a very lean piece of meat to start with. That said, I think the cook time was 4-7 minutes for searing and 3-4hrs of oven time, next time Im going to be sticking closer to 4 minuts and 3 hours. Also, the recipe says to strain out the veggies from the gravy. Dont listen to those fools, the carrots are so soft and delicious.

3. Coffee Brined Fried Chicken & Coffee Gravy: 8.5/10 Never wouldve thought to us coffee in a brine for chicken or as the main ingredient in a gravy, but holy shit this is good. The coating is a bit heavy and a little salty, but the chickent was so soft and tender, highly time consuming though because fried chicken is a lot of work.

4. Den Theyless Stew: 9.5/10 Book cost is worth it for this recipe alone. The complex flavors of the Japanese curry alongside the sweetness of the rice wine mixing with the savoriness of the beef is just incredible. Add on the dumplings and this dish is one of my favorite things Ive ever cooked. Only reason its not a 10/10 is the recipe as written doesnt have garlic or celery in it, I added 4 cloves of garlic and 2 stalks of celery and am happier for it. Also, ignore the directions, cook the meat first, remove it, then add the veggies its much easier.

5. Marquisian Street Meat & Concelatory Couscous: 8.0/10 The marinade is simple enough and makes for a fresh, herby taste on the chops (I used pork chops as opposed to lamb chops because lamb is a bit expensive) grills up quickly and easily. I recommend seasoning the meat though. 8.5/10 Couscous is something I have very little experience with but was very good and simple to make. Great option as either a side or a vegetarian meal.

6. Pocket Chicken Pot Pies: 5.5/10. Fine, nothing special. You can see from the picture that this was not an easy cook for me and I wound up having to make mini pot pies as opposed to the pocket one because I couldnt stretch the dough thin enough. Alot of my issues here were the dough, I think I started with the butter to cold...but like...the chicken soup bit was very good?

7. Bad Aim Chicken: 8.5/10 Really good. Easy enough to make and its really hard to go wrong with grilled chicken or pineapple. I personally didnt save any of the sauce for dipping and just used the entire thing as a marinade and dont think I missed anything. Highly recommend for bbqs.

8. Skaldseat Salmon & Heartmoore Harvest: 10/10 for the fish, flaky, juicy, and really well seasoned. My new way to make salmon just about every time, though I do think you could do it with fewer/no lemons if you wanted. 6/10 for the salad. Its...fine, nothing special, though the potatoes do make it a bit different for me. My biggest issue is it doesnt keep that well.

[annachum]

A typical dinner that I can see those Pocket Princesses can make if they cook a dinner for everyone else in that house ( these are just examples of what they may cook ) :

. Snow White : Bavarian Sausage and Veggies Pottage, Cinnamon Rolls, and Black Rye Bread

. Cinderella : Gooseberry crumble, roast beef with mashed potatoes and gravy, pumpkin soup

. Aurora : Mixed Berry crumble, Chicken Fricassee and Leek and Potato Soup

. Belle : French Onion Soup, Rib Eye fillet with Ratatouille, and also creme Brulee

. Jasmine : Lamb Kabsa and Gulab Jamun

. Ariel : Smorrebrod platter ( with seafood ), Danish Sailors Stew and also Chocolate Braided Danish Pastry

. Pocahontas : Three Sisters Stew ( a Native American stew with corn and beans ), Fry Bread, and Grape Dumplings

. Mulan : Hui Wo Rou ( aka Thinly sliced pork belly stir fried with cabbage and Chilli - a Sichuanese classic ), Spinach with Garlic, Tomato and Egg Drop soup, and also Chinese dates stuffed with Nuts

. Tiana : Gumbo and Peach Cobbler

. Raya : Tom Yum Soup, Grapefruit and Papaya Salad, Thai Roasted Chicken with Gluttonous rice, and Coconut Jelly Cakes

. Elsa and Anna : Smorgasbord platter, Roast Boar with Apple Sauce, Honey Glazed Root Vegetables, Mead, and Fruit and Cheese platter

. Merida : Haggis, Scottish Vegetable Stew, and Scottish Black Pudding

. Asha : Paella and Leche Fritas

. Rapunzel : Squash Hazelnut Soup, Sausages and Sauerkraut, Beer, and Raspberry Strudels

[dilirebas]

I'm curious how Chinese from the mainland celebrate Chinese New Year. Any tradition you can share? For instance the foods you prepare on New Year's eve and some objects that signify good fortune etc. Since Chinese New Year is fast approaching. We also celebrate Chinese New Year in our country. Thank you very much and Happy New Year!

Happy New Year! :)

For Chinese New Year, we usually get together with family and eat meals, decorate the home with red cut paper, and adults give red pockets with money to kids. Setting off firecrackers was also a traditional part of the celebration, but a lot of major cities have now banned firecrackers because it causes air pollution. Some families watch the Spring Festival Gala.

Special foods eaten for New Years differ by region. Where I'm from (Shanghai), we eat tangyuan (glutinous rice balls, often with a sweet sesame paste filling), niangao (rice cakes, can be stir fried or cooked in soup, or made sweet as a desert), babaofan (eight treasures rice, a sweet dish with different types of rice, fruits, and nuts), and spring rolls. But these are considered snacks and desserts. The main food for a New Years dinner will be typical local foods like cold platters, braised pork, smoked duck, fish, smoked pork bamboo soup, etc.

There are other regions that like to eat dumplings or noodles for New Years (especially northern China), or their own local specialties. Many people also go out to restaurants for New Years dinner.

[qocsuing]

Shanghai: The Fusion of Tradition and Modernity

Shanghai: The Fusion of Tradition and Modernity

Shanghai, a city that pulses with energy and innovation, stands as a symbol of China's dynamic progress and cultural richness. Often described as the "Pearl of the Orient," Shanghai is a place where the ancient and the avant-garde coexist in perfect harmony.To get more news about shanghi china, you can visit meet-in-shanghai.net official website.

A City of Contrasts Shanghai's skyline, dominated by the futuristic design of the Oriental Pearl Tower and the soaring Shanghai Tower, reflects its modern ambitions. Yet, nestled among these skyscrapers are pockets of history, like the Bund, with its array of colonial-era buildings that tell stories of the city's past.

Economic Dynamism Shanghai is an economic powerhouse, home to the Shanghai Stock Exchange and numerous multinational corporations. The Lujiazui Financial District is the heart of this economic dynamism, a place where business deals are forged, and innovation thrives. This district's towering buildings are a testament to Shanghai's status as one of the world's leading financial hubs.

Cultural Heritage Beyond its economic success, Shanghai is a cultural mosaic. The city boasts a wealth of museums, galleries, and theaters. The Shanghai Museum, with its extensive collection of ancient Chinese artifacts, and the China Art Museum, showcasing contemporary art, are must-visits for culture enthusiasts. The city's cultural scene is a blend of traditional Chinese elements and global influences, making it a vibrant and diverse place.

Culinary Delights Shanghai's culinary scene is a delightful journey through flavors. From the iconic xiaolongbao (soup dumplings) to the savory delights of Shanghai-style braised pork, the city's food reflects its rich cultural tapestry. The bustling street markets and upscale restaurants alike offer a feast for the senses, with dishes that combine traditional recipes with modern twists.

Innovation and Technology Shanghai is at the forefront of technological innovation. The city’s commitment to becoming a global tech hub is evident in initiatives like the Zhangjiang Hi-Tech Park, a breeding ground for startups and tech giants. This focus on technology and innovation underscores Shanghai's role as a leader in shaping the future.

Conclusion Shanghai is a city that embodies the spirit of modern China. It is a place where the old and the new merge seamlessly, creating a unique urban landscape that is both historically rich and forward-thinking. As Shanghai continues to evolve, it remains a beacon of progress, a city that pays homage to its past while leading the way into the future.

[yingdumplings]

Best Seafood Dumplings in Queens, NY: A Guide to the Top Dumpling Spots

Queens, NY, is a food lover’s paradise, boasting an eclectic mix of cultures and flavors from around the globe. When it comes to dumplings, this borough has a rich variety of options, but seafood dumplings stand out as a particularly tantalizing treat. Whether you’re a local or just visiting, Queens offers some of the best seafood dumplings you'll ever taste, from delicate shrimp-filled pockets to bold, flavorful crab dumplings.

In this guide, we’ll take you through some of the top spots in Queens, NY, where you can indulge in the freshest and most delicious seafood dumplings.

1. Dumpling Galaxy (Flushing)

Located in Flushing, Dumpling Galaxy is a well-known gem for anyone craving high-quality dumplings. While their menu includes a range of options, their seafood dumplings are a highlight. The Shrimp and Pork Dumplings and Scallop and Fish Dumplings are particularly popular, offering a perfect balance of flavours with juicy seafood filling and a delicate, handmade dough. The texture of the dumplings is always spot on—light yet satisfying.

Why it’s the best: Dumpling Galaxy is famous for its creative takes on traditional dumplings, and their seafood versions are no exception. The freshness of the seafood combined with expertly crafted dough makes it a must-visit for any dumpling lover.

2. Joe’s Shanghai (Flushing)

A long-standing favourite in Queens, Joe’s Shanghai is renowned for its soup dumplings, but don’t overlook their incredible seafood options. The Steamed Shrimp Dumplings are a standout. These dumplings feature tender shrimp wrapped in a thin, silky dough, and each bite is a burst of umami flavour. For those who prefer something a bit heartier, their Crab Meat and Pork Dumplings are another favourite.

Why it’s the best: Joe’s Shanghai has a loyal following for a reason — the quality of their ingredients and the consistency of their dumplings keep diners coming back time after time.

3. DimDimSum Dim Sum House (Elmhurst)

If you're in the mood for authentic Cantonese-style dim sum, DimDimSum in Elmhurst is a top choice. Their Shrimp Dumplings (Har Gow) are often considered some of the best in the city, with plump, juicy shrimp encased in a translucent wrapper. It’s a true test of skill to perfect a har gow, and DimDimSum does it exceptionally well. Additionally, their Fish and Shrimp Dumplings offer a delightful alternative, with a savory mix of seafood flavors in each bite.

Why it’s the best: DimDimSum is known for its attention to detail and authentic dim sum preparation. The delicate shrimp dumplings here are a must-try for anyone serious about dim sum.

4. The Tang (Astoria)

Astoria is home to a wide array of restaurants, and The Tang stands out as a favorite for Chinese cuisine. The Seafood Dumplings here feature a rich filling of shrimp, scallops, and crab, all encased in a soft, chewy dough. The dumplings are served with a savory dipping sauce that complements the sweetness of the seafood.

Why it’s the best: The Tang’s seafood dumplings are made with the finest ingredients and have a more luxurious, restaurant-quality feel that makes it a special treat for dumpling aficionados.

5. Nan Xiang Dumpling House (Flushing)

Another Flushing institution, Nan Xiang Dumpling House is famous for its xiao long bao (soup dumplings), but their seafood dumplings are equally worthy of attention. The Steamed Shrimp Dumplings here have a fresh, sweet flavor and are perfectly steamed, making them a standout dish in their extensive menu. The dumplings are always served piping hot, with the filling inside staying juicy and flavorful.

Why it’s the best: Nan Xiang has a reputation for making some of the best dumplings in Flushing, and their seafood offerings live up to the hype. You won’t want to miss their delicate shrimp dumplings if you're in the area.

6. Lai Yee Hong (Woodside)

Located in Woodside, Lai Yee Hong is another go-to spot for seafood dumplings. Their Steamed Shrimp and Fish Dumplings are a must-try, as the seafood is always fresh and the seasoning is just right. The dumplings are tender and juicy, with the right balance of flavors in every bite.

Why it’s the best: Lai Yee Hong has been a favorite among locals for years, and its commitment to using fresh ingredients and delivering consistent quality makes it a top choice for seafood dumplings in Queens.

7. Shanghai You Garden (Flushing)

For those who want to experience a more traditional Shanghai-style dumpling, Shanghai You Garden offers some of the best seafood dumplings in Queens. Their Shrimp and Pork Dumplings are particularly popular, and they also provide Fish Dumplings with a subtle, delicate flavour that pairs wonderfully with their tangy dipping sauce.

Why it’s the best: The restaurant’s focus on Shanghai cuisine makes it the go-to spot for anyone seeking authentic flavors, and their seafood dumplings are always a highlight.

Conclusion

Queens, NY, is home to an impressive variety of restaurants serving up delicious seafood dumplings. From the creative combinations at Dumpling Galaxy to the traditional flavours at Nan Xiang and Joe’s Shanghai, there’s something to satisfy every palate. Whether you prefer shrimp, crab, or a blend of seafood, these dumpling spots will leave you craving more. So next time you find yourself in Queens, make sure to visit these top spots and indulge in some of the best seafood dumplings in the city.

[kahhakeatery]

Fast Food Finds: Savoring Delicious Dumplings Nearby

Fast food doesn't always have to mean greasy burgers and fries. Some of the most delightful dumplings can be found right in your neighborhood. When you're in the mood for a quick and satisfying snack, why not indulge in some delicious dumplings near me? From steamed to fried, savory to sweet, these little pockets of joy offer a world of flavor in every bite.

Whether you're on a lunch break, grabbing a bite on the go, or simply craving something tasty, fast food dumplings near me are the perfect solution. These versatile treats are not only convenient but also incredibly delicious. From Chinese dim sum to Japanese gyoza, there's a wide variety of dumplings waiting to be discovered in your area.

One of the best things about fast food dumplings near me is the sheer variety available. Craving something savory? Opt for classic pork or chicken dumplings, steamed to perfection. Want something with a bit more kick? Try spicy dumplings filled with seasoned meat and vegetables. And if you have a sweet tooth, don't worry—there are plenty of dessert dumplings to satisfy your cravings too.

But it's not just about the flavor—it's also about the convenience. Unlike other fast food options that can leave you feeling sluggish and guilty, dumplings are a lighter alternative that still packs a punch in terms of taste. Plus, with many dumpling shops offering quick service and takeaway options, you can enjoy your favorite snacks wherever and whenever you like.

Of course, finding the best fast-food dumplings near me is all about knowing where to look. Start by asking friends and family for recommendations, or simply doing a quick search online. You might be surprised at how many hidden gems are waiting to be discovered right in your neighborhood.

Once you've found a few promising options, it's time to start exploring. Don't be afraid to try something new—after all, half the fun of fast food dumplings near me is discovering unexpected flavors and combinations. Who knows? You might just find your new favorite snack!

And remember, dumplings aren't just for solo dining. Whether you're grabbing a quick bite with friends or treating the family to a tasty meal, fast food dumplings near me are sure to please even the pickiest eaters. So why settle for the same old fast food fare when you can enjoy something truly special? In conclusion, when it comes to fast food, dumplings near me offer a delicious and convenient alternative to traditional options. With their wide variety of flavors and quick service, dumplings are the perfect choice for anyone looking for a satisfying snack on the go. So why wait? Start exploring the dumpling scene in your area today and discover a world of flavor right at your doorstep.

[grupo-manifiesto]

Dumpling - Delightful Japanese Pork and Leek Gyoza Recipe These Japanese pork and leek gyoza are crunchy, juicy pockets of goodness filled with deliciously spiced pork and served with a tasty dipping sauce.

[missguomeiyun]

Homecooking [Dec ed]

The last homecooking post of 2023~

But 1st, here's a Starbucks drink I got - too sweet! I wasn't a fan but I've tried it & it is a pass for me.

Oh & here's another one from earlier in the month:

It was alright... will stick to my triple shot iced Americano though. Just plain & simple.

So why the influx of Starbucks drinks?

2 reasons: I got Starbucks giftcards so I have Starbucks money to spend that I didn't . .. pay for haha & more importantly, I don't have a new routine yet =( I didn't change location of employment but my POE changed & as a result, some things aren't the way they were anymore. Under the former boss, there was free tea & coffee available. I didn't normally drink the coffee but it was there. I would oftentimes bring my own tea/coffee & use hot water to make it but hot water during the day time is like . .. a limited resource. I don't know why/how the water lines/systems work but I think more ppl use it during the day time & once the reservoir is out, it doesn't get refilled??? But it's a hot + cold water dispenser so I don't get it. Anyway, the point is - I can't make my own coffee/tea anymore. So I've been going to Starbucks *Sigh* I really don't wanna go bcos it takes time to get there so it cuts into my break.. . but I need to figure something out =/ like get up even earlier to make coffee?

Now let's go onto the homecooking.

Pesto pasta!

Fried rice with chicken breast & baby bokchoy; topped with dried seaweed.

Microwaved dumpling & a small Korean soy bean paste stew with noodles. Okay, I've never microwaved dumplings before. .. it was not good! I added some water so it wouldn't be too dry. Micowaved it once & felt it wasn't ready yet so I added a bit more water & microwaved again. The 'skin' was weird =/ the filling (pork + corn) was okay but the skin was patchy & I'm not even entirely sure if it was fully cooked. I figured if the pork is cooked, the thin wrapper should be, right? Bleeeeh

Cold noodles + seafood dumplings & kimchi. The seafood dumplings don't look appealing at all but they were not bad. The skin is weird though. .. I think it's rice flour.

Tiramisu from Costco. 7.5/10

Udon with baby bokchoy, tofu, egg, & the 'tempura' from the tempura udon kit.

Pesto pasta again with another kind of pasta. I forgot the name of these but I like the texture of these noodles.

Instant noodle hehehe with tofu, egg, sausage & cucumber.

I experimented with new drinks during my week-long vacation. This was great! Not sharing what it is :P I've made this twice; 2nd time better. But it's the process. It is time-consuming.

Yubu-chobap; ie: tofu pockets stuffed with rice.

Mini plain kimbaps. I had leftover seasoned rice from the yubu-chobap so I rolled the remainder into these mini seaweed rolls.

Curry chicken udon

Homemade pho with leftover breakfast hashbrown lol

Deep fried oysters. These turned out really well IMHO. (used the frozen oysters from Hmart)

Pretending to be fancy.

Kimchi fried rice & dumpling+ramyeon soup.

So yeah .. despite it being a week into the new yr already, this is the final 2023 homecooking post :P

Any plans/goals for the new year in terms of cooking & eating. ..? Nothing in particular. I wanna practice latte art consistently. Like I said, I can't drink hot milk or cream so that doesn't work well with latte art practice lol yeah I don't have much plans. ..visit Korea again? xD

[topfindr]

Healthy Chinese food 💎

Some Chinese takeaway selections, particularly those from American-Chinese restaurants, can be rich in salt, sugar, and oil. You can still eat delicious and healthy Chinese food by choosing dishes that have been baked, steamed, boiled, or sautéed in a small amount of oil. Here are some healthy Chinese food takeout alternatives, as well as suggestions for entrées, side dishes, and sauces.

Dumplings steamed

Dumplings are pockets of dough filled with spiced meat and vegetables, usually pork and cabbage, that are served at a Chinese restaurant. They are frequently fried, but you can have them steamed instead to save calories and fat. A medium steamed dumpling only has 40 calories. Although the soy-sauce-based dipping sauce is low in calories, it is heavy in sodium, so use caution if you are salt-sensitive.

Egg drop soup

In a chicken broth, mushrooms, bamboo shoots, eggs, and ginger are cooked. It also contains vinegar and spices, which give the dish a fiery and sour flavor. Egg drop soup, on the other hand, is created simply with ribbons of cooked egg in chicken broth. Both soups are modest in calories, with only 65-90 calories per 1-cup (240 mL) serving, and you can make them even healthier by foregoing the fried lo mein noodles that are frequently served as a topping.

Moo goo gai pan

Moo goo gai pan is a stir-fried chicken and vegetable dish with mushrooms, broccoli, carrots, and water chestnuts. It's low in calories since it's loaded with vegetables and lean chicken. Furthermore, the chicken gives a lot of protein, making this dish filling. One cup (216 grams) has only 160 calories and 15 grams of protein. Request that the sauce be served on the side so that you may limit how much you consume because it may be rich in salt and sugar.

Beef with broccoli

Beef and broccoli is a straightforward dish of stir-fried beef and broccoli in a mild sauce. It's a relatively nutritious dish that's heavy in protein and low in carbs. It is, however, frequently cooked with fatty cuts of beef. 1 cup (217 g) has 336 calories, 23 grams of fat, and 23 grams of protein. You can lower the fat content by ordering steamed broccoli instead of stir-fried broccoli and asking for the sauce on the side.

Chop suey

Another stir-fry dish is chop suey, which is made with pork, eggs, and thinly sliced veggies in a light sauce. It's usually made with pork, although it can also be made with chicken, beef, or tofu. It's a healthier option than other stir-fries because it contains protein and vegetables. One cup (220 grams) of no-noodle pork chop suey contains 216 calories and 23 grams of protein. It also has approximately 9.5 grams of fat, and a restaurant version may have additional fat added during the stir-fry process. In order to reduce the amount of salt and sugar, choose a light sauce.

Chicken and broccoli

Chicken and broccoli is similar to beef and broccoli in that it consists of stir-fried chicken and broccoli in a mild sauce. It is, however, a leaner alternative than beef and broccoli while still providing plenty of protein. One cup (153 g) has 13 g of protein and only 145 calories. It has about 7 grams of fat in it. If feasible, request that the food be steamed. You'll lose the oil that it's traditionally cooked in, lowering the fat and calorie content and giving it a healthier twist.

Baked salmon

Many Chinese restaurants serve baked salmon, which is a delicious option. Baked salmon is strong in protein, high in omega-3 fats, and low in carbohydrates. A 3-ounce (85-gram) portion of butter-cooked chicken includes 156 calories, 21 grams of protein, and 7 grams of fat. Baked salmon is an excellent low-carb or keto entrée when served with steamed vegetables.

Moo shu veggies

In this popular takeout dish, vegetables take center stage, with ingredients like stir-fried pork, shredded cabbage, mushrooms, carrots, and onions.

Although the exact nutrient composition varies depending on the ingredients used, one cup (151 grams) usually contains around 230 calories and nearly 16 grams of protein. It also has roughly 16 grams of fat, but like with most stir-fry dishes, the fat amount varies depending on the establishment. To maximize the possible health advantages, use less sauce and forego the side of pancakes that is traditionally served with it.

Garlic sauce with eggplant

Eggplant with garlic sauce is a smoky, grilled eggplant dish served with a thick, tangy garlic sauce. The dish's major component, eggplant, is low in calories and high in a variety of minerals, including fiber, manganese, folate, and potassium. It also contains nutrient-dense foods including garlic, ginger, and peppers. Choose brown rice instead of white rice as a side dish to increase the fiber content of your meal and add an extra serving of whole grains as they are considered as healthy Chinese food.

Shrimp with Lobster sauce

Shrimp with lobster sauce, despite its name, does not contain lobster. Instead, it's cooked with a fermented black bean sauce, which is commonly used to serve lobster in Cantonese cuisine. In addition to stir-fried shrimp, the dish usually includes vegetables such as peas, carrots, garlic, and scallions. It's low in calories and high in protein when compared to many other takeout options, with 31 grams of protein and 279 calories in a 1-cup (185-gram) serving. It also has 14.5 grams of fat. You can also increase the amount of fiber, vitamins, and minerals available by asking for additional vegetables such as broccoli, mushrooms, or bell peppers. FAQ: Are all Chinese foods rich in salt, sugar, and oil? No, you can choose dishes that have been baked, steamed, boiled, or sautéed in a small amount of oil. Are steamed Dumplings always fried?  No, they are frequently fried, but you can have them steamed instead to save calories and fat. Which Chinese food is rich in protein and other essentials? Baked salmon is strong in protein, high in omega-3 fats, and low in carbohydrates Read the full article

[inzmru]

Recipe for Delightful Japanese Pork and Leek Gyoza These Japanese pork and leek gyoza are crunchy, juicy pockets of goodness filled with deliciously spiced pork and served with a tasty dipping sauce. 1/2 cup finely chopped leeks white and light green parts only, 1/4 teaspoon ground black pepper, 1 tablespoon Japanese rice wine, 1/2 teaspoon chili-garlic sauce, 2 packages dumpling wrappers, 2 medium mushrooms finely chopped, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger, 4 tablespoons vegetable oil for frying, 1/4 teaspoon salt, 1 tablespoon rice wine vinegar, 2 cloves garlic chopped, 2 cups ground pork, 1 teaspoon sesame oil

[nalgenewhore]

yes im vegetarian yes i eat gelatin-full gummies and marshmallows.

[ollie-ollie-oxenfreee]

I have a little headcanon that Caitlyn’s father is a talented cook and regularly sends extra food along with her upon becoming (romantic) partners with Vi.

”Oh, before you go - would you give this to Violet? Is she eating enough? Are you, for that matter? I know you’re both grown and more than capable of taking care of yourselves, but I worry.”

This leads to Vi regularly professing her undying love for the man between messy, enthusiastic bites.

”Hey, Cait? Does your dad know I love him?”

“He does. You’ve said as much ten times now at least.”

“Can you tell him anyway? Because seriously, this is fucking incredible.”

Caitlyn rolls her eyes and nods, her smile absurdly fond as the other girl takes another massive bite and sighs in bliss. 

(Her father’s dumplings were a childhood favorite of hers - neat little parcels of sticky steamed dough, filled with spiced pork, mushrooms, fragrant ginger and scallions. She used to “help” fold them with clumsy toddler hands, slip them into the pockets of her hunting jacket before dashing off to the range, split them with Jayce on slow afternoons in his study and share them with her boarding school crush of the week on her dorm room’s moonlit balcony.

And now Vi, this brash, radiant, unexpected treasure of a girl, is a part of her little tradition.

Caitlyn’s heart flutters, tumbles and settles somewhere soft and safe at the thought.

It feels right.)

[mooneyedandglowing]

Meal Plan/Groceries - Order For 30th of April

Trying to get a handle on food waste, over-spending due to under-planning, consumption of too many refined carbs + processed foods, + some unhealthy nighttime snacking habits due to not eating enough during the day. Chatted with my best friend who uses a sort of loose meal plan system where she doesn’t have specific days for each recipe, so I’ve gone with something similar here. It’s likely that not everything will wind up in my shopping cart, but I wanted to give myself some wiggle room in planning. We’ll see how it goes!

Homemade Granola: https://minimalistbaker.com/super-chunky-coconut-granola/ Items Required/Ingredients: - Air-tight Container - Rolled Oats - Unsweetened Coconut Flakes - Coconut Oil - Coconut Sugar - Raw Pecan Halves - Raw Slivered Almonds - Maple Syrup - Sea salt - OWN - - Vanilla Extract - Dried mangoes  - Larger baking tray?  (recipe makes 13 portions + will last 2 to 3 weeks in an airtight container) (to be used for breakfast w/ - Greek yogurt - REGULAR PURCHASE - - Raspberries - REGULAR PURCHASE - - Bananas - REGULAR PURCHASE - - Chia Seeds - OWN -

Spinach Millet Egg Bake - Dinner Recipe  https://naturallyella.com/spinach-millet-egg-bake/ Ingredients: - Eggs - REGULAR PURCHASE - - Millet - Milk - REGULAR PURCHASE -  - Fresh Spinach - Fresh Dill - Parmesan Cheese Chicken Sausages With Red Potatoes - Dinner Recipe Ingredients:  - Chicken Sausages - Bell Peppers (red, green, yellow) - Onions - REGULAR PURCHASE - - Apple Cider Vinegar (check pantry) - Cabbage - Tinned Tomatoes - REGULAR PURCHASE -  - Red Potatoes  Chicken Curry With Brown Basmati Rice and Veg - Dinner Recipe  Ingredients: - Cilantro  - Brown Basmati Rice  - Chicken breast chunks  - Curry Powder  - Ginger - REGULAR PURCHASE - - Garlic - REGULAR PURCHASE - - Jar of Curry Sauce - REGULAR PURCHASE - - Cauliflower - Peas - REGULAR PURCHASE -  Tex-Mex Sweet Potatoes - Dinner Recipe  Ingredients: - Tinned Black Beans - REGULAR PURCHASE - - Sweet Potatoes  - Tinned Tomatoes - REGULAR PURCHASE - - Onions - REGULAR PURCHASE - - Garlic - REGULAR PURCHASE -  - Cumin - OWN -  - Chili Powder - OWN -  - Dried Chipotle Chile - OWN - - Bell Pepper  - Green Onions - REGULAR PURCHASE -  - Greek Yogurt (in place of sour cream) - REGULAR PURCHASE - Dumplings, Miso Soup, and Vegetable Stir-Fry - Dinner Recipe Ingredients:  - Frozen Dumplings - OWN -  - Miso Paste w/ Dashi  - Silken Tofu - OWN - - Frozen Spinach - REGULAR PURCHASE - - Wakame  - Button Mushrooms - Green Onions - REGULAR PURCHASE - - Stir-Fry Vegetables  - Egg Noodles - OWN -  (Sauce ingredients such as dark soy sauce + sesame seed oil already owned) Salmon Cakes With Asparagus and Brown Basmati Rice - Dinner Recipe Ingredients: - Tinned Salmon (American-size tin) - Fresh Dill  - Onions - REGULAR PURCHASE - - Whole-Grain Crackers - Asparagus  - Garlic - REGULAR PURCHASE - - Lemons - Brown Basmati Rice Zucchini “Lasagna” - Dinner Recipe  Ingredients: - 3 Large Zucchinis  - Part-Skim Ricotta Cheese - Parmesan Cheese - Onions - REGULAR PURCHASE - - Carrots  - Garlic - REGULAR PURCHASE - - Roasted Red Peppers  - Dried Basil - OWN -  - Pesto - REGULAR PURCHASE - - Dried Mixed Herbs - OWN -  - Marinara Sauce - REGULAR PURCHASE - - Part-Skim Mozzarella - REGULAR PURCHASE - - 1/2 Pound Lean Ground/Mince Meat - Beef, turkey, or pork  LUNCHES:  Leftovers - if available -  If not left-overs, then: Veggie Pitas / Wraps Ingredients:  - Hummus - Fresh tomatoes - Cucumbers - REGULAR PURCHASE - - Onions - REGULAR PURCHASE - - Roasted Red Peppers - Black Olives - Whole-Grain Pita Pockets - Or Whole-Grain Wraps Soup and Bread Items Required: - Whole Grain Bread - Butter - REGULAR PURCHASE - - Premade Soup in Plastic Container - REGULAR PURCHASE  Ramen  Ingredients: Frozen Spinach - REGULAR PURCHASE Korean Ramen - OWN - Garlic - REGULAR PURCHASE Ginger - REGULAR PURCHASE  Green Onions - OWN - Cabbage  Eggs - REGULAR PURCHASE - Indomie Mi Goreng Ingredients: Indomie - OWN - Green Onions - REGULAR PURCHASE - Eggs - REGULAR PURCHASE -  Sweet Tooth Purchase: - Dark Chocolate (70% or higher) - Tinned Peaches (in juice) - Grapes (can freeze) - Clementines/Tangerines - REGULAR PURCHASE - 

Own: Frozen Fruits Drinks: Fizzy Water Water from Tap Green Tea Coffee Chia Seed Water Snacks: Hummus Raw veggies Black Olives Popcorn  Whole-Grain Crackers Veggie Wrap/Pita

(Fresh herbs, fresh greens like spinach, + anything else with a short shelf-life to be purchased day of use if possible in order to minimize risk of spoilage)

[chefilona]

CHEF ILONA: Rice Paper & Sweet Potato Noodle Dumplings!

Let’s play with some new ingredients for our pantry!

Cooking at home can become monotonous from time to time. We get stuck in a routine that starts to feel like a rut. In my experience, just like travel, experiencing new ingredients can help bring feelings of renewal to our everyday existence.

The recipe I am sharing with you today is for rice paper dumplings. It is a very approachable place to start learning how to make dumplings. There are no complicated folds or dough to work with. A robust, plant-based filling is wrapped in rice paper bundles and then pan fried.

Rice paper

Rice paper is made often from a combination of rice flour and tapioca starch. It is formed into circles or squares just slightly thicker than a sheet of paper. To use rice paper, simply slide the sheet into a large bowl of cold water until it just becomes pliable. It can be used to make fresh rolls without any other additional cooking required, or it can be pan-fried as I am doing with the dumpling recipe today.

Sweet potato noodles

When we think of sweet potato, most often we think of holiday meals and the colour orange, but sweet potato noodles could not have less association to either concept. Korean sweet potato noodles, or Korean glass noodles are made from sweet potato starch and water and are gluten free. The noodles are sold dried in bundles and once they are cooked, they have a wonderfully chewy and light texture. To cook sweet potato noodles, bring a large pot of water to a boil for about four to five minutes. Drain the noodles well and rinse the cooked noodles under cold water immediately. Once the noodles are cooled, toss the noodles with some sesame oil or vegetable oil so that they don’t stick together.

Toasted sesame seeds

This sounds almost too simple but buying the sesame seeds already toasted makes such a handy addition to many applications. Typically, toasted sesame seeds are a Korean or Japanese product that can be found in grocery stores in larger city centres or readily at any Asian grocer. Toasted sesame seeds lend a greater flavour than its untoasted counterpart. I like to add it to soups, noodle salads, and when the seeds are mixed with honey and Dijon mustard makes a perfect glaze for fish, chicken, or pork.

Rice paper dumplings Created by Chef Ilona Daniel Makes 12 dumplings

24-26 rice paper sheets

1 package firm tofu, crumbled by hand and squeeze out any excess water

1 package (227 g) cremini mushrooms, very finely diced (brunoise)

½ cup grated carrots

1 cup finely grated coleslaw mix or grated green cabbage

2 spring onions, finely sliced

4 garlic cloves, minced

2 Tbsp grated or minced ginger

1 cup sweet potato noodles, cooked and cut into 2 cm pieces

2 tbsp soy sauce

1 Tbsp toasted sesame seeds

4 Tbsp cilantro, chopped

2 Tbsp vegetarian hoisin sauce

1 tsp sesame oil

Pinch of white pepper

Oil for frying

Directions: In a large pan, sauté mushrooms for a few minutes in oil. Once browned, add all the vegetables (except cilantro and green onion) and tofu. Add in the sweet potato noodles, soy sauce, hoisin sauce, sesame seeds and a pinch of white pepper along with a dash of sesame oil, stir through and take off the heat. Stir in chopped green onion and cilantro.

While the filling cools in the fridge, prepare a dumpling building station. You will need: a bowl of water and a dampened cutting board.

To assemble: Slide a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket. Repeat this process so the dumpling is double wrapped. Continue to repeat this process until all 12 of the dumplings have been assembled. Pan fry the dumplings in vegetable oil for a few minutes on each side over medium heat until lightly golden.

Serve with your favourite dipping sauce. I really like sweet chilli sauce with these dumplings.