I have been traveling in Asia for a long time so I am quite used to the local cuisine and have no problem in getting accustomed to the culture as well. My preference in food is only confined to chicken and seafood so I end of having limited choices especially in Beijing.
Well we try to modify the dishes at some restaurants and it is quite palatable. Me and my husband are very hooked to the Sichuan cuisine as we Indians are always fond of something that is spicy and flavoured.
I also enjoy eating dumplings but it is very rare to find something made of only vegetable. It is either mixed with pork or chicken. I always prefer to have veg dumpling and luckily after going through a lot of freezer isle of Supermarkets I found something that contains only vegetables. I was delighted.
Since I am not into eating refined flour and MSG so I try to avoid. But occasionally I like to indulgence so My house help does make authentic dumpling for me from the scratch. I like it since I do my own filling and avoid using MSG. Homemade as we know are always best and healthy.
Dumpling are very common to Northeastern states of India and are widely known as Momos. I was glad to see the variety of choices available while we driving from Bagdogra to Gangtok.
Dumpling are easy to make. I haven shown the step by step way of making the authentic Chinese dumpling.
Step I Make tiny walnut size balls.
Step 2 Dust the board with flour and roll into tiny circle.
Step 3 Add 1 tbsp of filling.
Step 6 Arrange them in a plate.
Step 7 Boil water in a big sauce pan.
Step 8 Drop the dumplings carefully.
Step 9 Add 1/2 cup of cold water and boil for 3 mins repeat the process for three times.
Step 10 Remove the dumpling from the water and serve with a dipping sauce