All Things Chill

When life hands you leftover dumplings, make dumpling-ade dumpling soup! I took the frozen leftover dumplings (as well as a little plum wine) that I made with Anna on Chinese New Year and put them in chicken broth with crushed garlic, minced ginger, a touch of soy sauce and the stalks and leaves of cilantro. Taken from the Wonton Wiki:

The English name wonton can be written in Chinese either as húndùn (??) – the usual northern Chinese name meaning roughly “irregularly shaped pasta”, or the more poetic yúnt?n (trad. ??; simpl. ??) – a popular Cantonese homonym that literally means “swallowing clouds”. Both terms are pronounced as /w?n11 t??n55/ ? in Cantonese.

MMMMMMMMMMmmmm, clouds they be! Dumplings are my number one most favoritest thing ever! Maybe it’s because Alice taught me how to make them or the fact that they requires a real labor of love. It may sound pointless, but I’ll set aside a whole afternoon making these soft meaty pillows of justice. JUSTICE!!! LOL.

Have you ever had a Chinese dumpling, my friend?

~Spec

This entry was posted on Tuesday, January 31st, 2006 at 5:51 am and is filed under Cheap [and GOOD] Eats, Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.