The Year of the Dumpling (TYOTD). The saga begins.

fence0407

Nicely done - thanks for sharing!

The Cen-Tex Smoker

TYOTD: Research Addition

we had some amazing dim sum for lunch today. Only got one pic because we did t know it was going to be so extraordinary. One we took the first bite, it was on after that. Amazing soup dumplings, egg roll, beef dumping (pictured), and veggie dumpling. This was the best dim sum we have ever had, including San Francisco or anywhere else. 

The Cen-Tex Smoker

https://www.linasianbar.com/

caliking

Nice! Haven't scratched the dim sum itch for way too long.

northGAcock

caliking said:

Nice! Haven't scratched the dim sum itch for way too long.

Man you better see a doctor about that itch. 

northGAcock

Man that looks killa. 

Foghorn

northGAcock said:

caliking said:

Nice! Haven't scratched the dim sum itch for way too long.

Man you better see a doctor about that itch. 

Great.  Now he's going to think he needs to scope himself again...

The Cen-Tex Smoker

Indian Dumplings (samosa). One filled with chana masala the other with potato seasoned with cumin, mustard seed, turmeric. Served with tamarind and cilantro mint chutney’s and yogurt. Delish. 

caliking

Off. The. Chain. 

Those look fvckin’ AWESOME!!

cazzy

Woah!!!!!!!   Yes please!!  Dude, I would mess that I up so bad!!!

The Cen-Tex Smoker

caliking said:

Off. The. Chain. 

Those look fvckin’ AWESOME!!

I had zero to do with these other than eating them. They were freaking awesome. Thanks for the chutney help.  It came out fantastic. 

lousubcap

@The Cen-Tex Smoker as you well know, Better to be lucky than good especially right there.  TFJ nailed 'em.  Livin large in 2021!

Legume

Damn.

caliking

The Cen-Tex Smoker said:

caliking said:

Off. The. Chain. 

Those look fvckin’ AWESOME!!

I had zero to do with these other than eating them. They were freaking awesome. Thanks for the chutney help.  It came out fantastic. 

Glad it turned out. I have moar chutney secrets. The stuff in the stores and restaurants is shite. 

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

caliking said:

Off. The. Chain. 

Those look fvckin’ AWESOME!!

I had zero to do with these other than eating them. They were freaking awesome. Thanks for the chutney help.  It came out fantastic. 

Glad it turned out. I have moar chutney secrets. The stuff in the stores and restaurants is shite. 

Agreed. So much better than any I have ever had. 

buzd504

caliking said:

The Cen-Tex Smoker said:

caliking said:

Off. The. Chain. 

Those look fvckin’ AWESOME!!

I had zero to do with these other than eating them. They were freaking awesome. Thanks for the chutney help.  It came out fantastic. 

Glad it turned out. I have moar chutney secrets. The stuff in the stores and restaurants is shite. 

Chutney thread please.

northGAcock

I tuned in thinking there was gonna be a year in review (original topic mind you).....Expected a summery of the related cooks over the year. What TF you learned? Where you plan to take it in 2021? What was the high and lows............sh!t I need to retire. 

CPARKTX2

Hell yes!

The Cen-Tex Smoker

northGAcock said:

I tuned in thinking there was gonna be a year in review (original topic mind you).....Expected a summery of the related cooks over the year. What TF you learned? Where you plan to take it in 2021? What was the high and lows............sh!t I need to retire. 

Still learning but here is where are as of today:

dough is still a work in progress. Good but not great. I think we are actually getting it too thin. 

Best thing I learned so far in this process: homemade chili oil is the sh!t. Homemade sriracha might even be better. Not it’s not. But maybe? It’s close and learning how to make both has been a blast. 

Making soup dumplings is the most fun, challenging, and rewarding 

the samosas were just as fun and every bit as delicious as the more traditional Chinese style. 

More to come. Much to learn but well worth the effort.   

Langner91

Those look very good!

It has been nearly 2 years since I have been to China.  I miss dumplings like that!

caliking

The Cen-Tex Smoker said:

northGAcock said:

I tuned in thinking there was gonna be a year in review (original topic mind you).....Expected a summery of the related cooks over the year. What TF you learned? Where you plan to take it in 2021? What was the high and lows............sh!t I need to retire. 

Still learning but here is where are as of today:

dough is still a work in progress. Good but not great. I think we are actually getting it too thin. 

Best thing I learned so far in this process: homemade chili oil is the sh!t. Homemade sriracha might even be better. Not it’s not. But maybe? It’s close and learning how to make both has been a blast. 

Making soup dumplings is the most fun, challenging, and rewarding 

the samosas were just as fun and every bit as delicious as the more traditional Chinese style. 

More to come. Much to learn but well worth the effort.   

Dude... let me go on record saying that that chili oil is WAY mo' bettah than the chili crisp stuff that's been all the rage recently.

northGAcock

The Cen-Tex Smoker said:

northGAcock said:

I tuned in thinking there was gonna be a year in review (original topic mind you).....Expected a summery of the related cooks over the year. What TF you learned? Where you plan to take it in 2021? What was the high and lows............sh!t I need to retire. 

Still learning but here is where are as of today:

dough is still a work in progress. Good but not great. I think we are actually getting it too thin. 

Best thing I learned so far in this process: homemade chili oil is the sh!t. Homemade sriracha might even be better. Not it’s not. But maybe? It’s close and learning how to make both has been a blast. 

Making soup dumplings is the most fun, challenging, and rewarding 

the samosas were just as fun and every bit as delicious as the more traditional Chinese style. 

More to come. Much to learn but well worth the effort.   

Carry on...following.

NDG

getting super low, I need to make another batch of Joshua Weissman Chili Oil,.  The flavor really grew on me . . great thing to gift as well.

Canugghead

Collected ingredients but still haven't gotten around to make chilli oil yet Meanwhile decided to try this approx 50:50 mix. Tried it on fresh made steamed-fried dumpling, not too shabby; the chili oil, black beans and umami'ish crab paste played well together.

kl8ton

maybe it has been mentioned here, but I was binge watching some cooking shows last night.  Eat the World with Emeril Lagasse - Episode 2 is all about finding the best dumpling in Shanghai  These places are cranking out 16 - 40,000 dumplings a day.  The "slow" dumpling chefs can make one in 10 seconds while the fast ones can make them in 5-8 seconds.  :-)

Give it a watch if you have time!  @The Cen-Tex Smoker

caliking

Canugghead said:

Collected ingredients but still haven't gotten around to make chilli oil yet Meanwhile decided to try this approx 50:50 mix. Tried it on fresh made steamed-fried dumpling, not too shabby; the chili oil, black beans and umami'ish crab paste played well together.

Missed this, somehow. That sounds delicious!

I've been wanting to play around with shrimp paste, and didn't know that crab paste was a thing. Adding it to my grocery list

Botch

Bumping this thread because 
a) it's fantastic and worth a review, and
b) I wanted to post Mandi's technique video here, featuring twenty-seven different shapes (and they were just with round wrappers) so I can find it again:
 
https://youtu.be/d9Ybdz_aWwg?si=OYNckWT5jgMnqABG
 
Anxious to try some of these.  Byyyyyyye!  

fishlessman

had some steamed veg style dumplings with a sauce made from ground simmered pork last weekend, had it before served with cucumber slices. the woman that makes it stays next door at the neighbors and cooks up a storm. i cant understand her english at all but i do know she comes from a village in the mountains in the n. east section of china near north korea. anyone make that kind of dipping sauce, its crazy good.