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	<title>Rasa Malaysia &#187; Dumplings</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Pork and Shiitake Gyoza</title>
		<link>http://rasamalaysia.com/pork-and-shiitake-gyoza/</link>
		<comments>http://rasamalaysia.com/pork-and-shiitake-gyoza/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 06:01:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22969</guid>
		<description><![CDATA[Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor. Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier. Anyway, anyone can enjoy gyoza. If you can&#8217;t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can&#8217;t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat. Don&#8217;t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can&#8217;t make the pleats/folds on the gyoza, don&#8217;t fret because you don&#8217;t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats! (Click Page 2 for the Pork and Shiitake Gyoza Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/pork_gyoza_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Pork Dumpling Soup</title>
		<link>http://rasamalaysia.com/pork-dumpling-soup-recipe/</link>
		<comments>http://rasamalaysia.com/pork-dumpling-soup-recipe/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 04:43:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13599</guid>
		<description><![CDATA[I am so thrilled that I am featured on The Kitchn, a site for people who like to get their hands dirty while they cook. Since Lunar New Year is around the corner, I thought I&#8217;d share one of my favorite recipes from my cookbook. A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I&#8217;ve combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called Siu Kow in Cantonese, or literally &#8220;water dumplings.&#8221; This recipe is also one of the 80+ recipes featured in my cookbook Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao (Tuttle, September 2011). This pork dumpling soup is a perfect dish for the upcoming Chinese New Year celebration, which falls on January 23rd. The dumplings are filled with the perfect ratio of ground pork, shrimp, water chestnuts, and wood ear mushroom so every bite is savory, luscious, and crunchy. When shopping for the wrapper, try to find Siu Kow (Water Dumplings) wrappers in your local Asian store. They are usually square in shape and are pale yellow in color. The texture of the wrapper is thinner and more pliable compared to regular wonton wrappers. If you can&#8217;t find them, wonton wrappers would work just fine. Have a wonderful Golden Dragon year for those celebrating Lunar New Year! Head over to The Kitchn now to see the complete feature. (Click Page 2 for the Pork Dumpling Soup Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/porkdumplingsoupslide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pork-dumpling-soup-recipe/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Pan-fried Dumplings</title>
		<link>http://rasamalaysia.com/pan-fried-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/pan-fried-dumplings-recipe/#comments</comments>
		<pubDate>Sat, 14 Jan 2012 20:00:15 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13546</guid>
		<description><![CDATA[I am so thrilled that I am featured on Design Sponge, the mega home design website that everyone loves. Since Lunar New Year is around the corner, I decided to make pan-fried pork, shrimp, and cabbage dumplings. I had a lot of fun creating and devouring the dainty and delicious pan-fried dumplings. This recipe will be excellent for Lunar New Year because dumplings are a must-have as the shape of the dumplings appear like Chinese ingots, so having dumplings signify a prosperous year ahead with loads of fortune and money! Head over to Design Sponge now to see the complete feature with more photos. (Click Page 2 for the Pan-fried Dumplings Recipe)<br /><br /><div><img src="/images/homepage/dumpling_hp.JPG"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Mandu (Korean dumplings)</title>
		<link>http://rasamalaysia.com/mandu-recipe/</link>
		<comments>http://rasamalaysia.com/mandu-recipe/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 07:13:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13280</guid>
		<description><![CDATA[Lunar New Year is celebrated throughout Asia, notably China, Hong Kong, Taiwan, Korea, and Southeast Asia countries such as Malaysia, Singapore, and Vietnam. Even though I know that Koreans celebrate Lunar New Year, I don&#8217;t really know much about the traditions. I invited my friend Hyosun at Eating and Living back to share a Korean mandu recipe with us, as well as educate us about Korean Lunar New Year. (Previously, Hyosun shared her delicious bulgogi recipe with us.) Please welcome Eating and Living and enjoy her kimchi mandu! Hi! I’m Hyosun from Eating and Living, the Korean home cooking blog. I am delighted to be back here at Rasa Malaysia, especially when Bee is featuring a series of special recipes for the Lunar New Year&#8217;s celebration. This time, Bee asked if I could share a mandu (Korean dumplings) recipe, which Koreans enjoy as part of the New Year&#8217;s festivities. Celebrated for three days, the Lunar New Year (Seollal) is the most significant traditional holiday in Korea. It is a time for families to gather and pay respect to ancestors, through an ancestral rite (charae), and enjoy traditional food and games. Young people also honor their elders, by wishing them a prosperous and healthy New Year, with a deep bow (sebae) and receive gifts (usually money) in return. Growing up, this was one my favorite activities of New Year&#8217;s day. We always wore a new traditional dress (hanbok) and visited the elders of relatives and family friends to perform sebae. I remember I was a happy little kid with lots of money in my special little pouch made for the occasion. Food, of course, is a big part of the New Year celebration in Korea. As is the case in many cultures, it&#8217;s a tradition to gather around the table to...<br /><br /><div><img src="/images/homepage/mandu_slide.jpg"/></div>]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Black Sesame Dumplings (Tang Yuan)</title>
		<link>http://rasamalaysia.com/black-sesame-dumplings-tang-yuan/</link>
		<comments>http://rasamalaysia.com/black-sesame-dumplings-tang-yuan/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 18:49:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Black Sesame]]></category>
		<category><![CDATA[Dumplings]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=2819</guid>
		<description><![CDATA[This Black Sesame Dumpling (Tang Yuan) post was originally published on April 5, 2009 but it has caused quite a stir recently. I remember vividly that afternoon when I made these black sesame dumplings. The regular recipe calls for lard but I used butter because I had no lard. Also, peanut butter is usually added to bind the filling but I had none, so I opted out. It&#8217;s Fall now and in cold days, nothing beats a bowl of black sesame dumplings steeped in ginger syrup. Enjoy! I don&#8217;t have much of a sweet tooth, except for a few desserts. One of the Chinese desserts I absolutely love is tang yuan (汤圆) or sweet dumplings filled with black sesame paste or ground peanuts. I am especially partial to black sesame dumplings or 芝蔴汤圆. They are absolutely decadent, with intensely flavorful, sinful rich, and aromatic black sesame filling oozing out of the dumplings, as pictured above. Black sesame dumplings can be served with plain hot water or with ginger syrup (姜茶). Either way works fine for me, but during colder days, nothing feels quite as invigorating as having a bowl of black sesame dumplings steeped in ginger syrup. Ginger has many health benefits and warms up a cold body like no other&#8230; I used both screwpine &#8220;pandan&#8221; leaves and dried sweet osmanthus (桂花) for my black sesame dumplings. They impart very subtle and delicate fragrances into the ginger syrup and smell wonderful! Here is my black sesame dumplings recipe. I will warn you that it takes some patience to make them, but the end results will be well-worth the efforts. (Click Page 2 for the Black Sesame Dumplings/Tang Yuan Recipe)<br /><br /><div><img src="/images/homepage/sesame_dumplings_hp.JPG"/></div>]]></description>
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		<slash:comments>114</slash:comments>
		</item>
		<item>
		<title>Red Bean Dumplings (红豆汤圆)</title>
		<link>http://rasamalaysia.com/red-bean-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/red-bean-dumplings-recipe/#comments</comments>
		<pubDate>Sat, 26 Jun 2010 23:00:42 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7285</guid>
		<description><![CDATA[I have a good news to share about my Chinese recipes cookbook!! The recipes development, cooking, food styling and photography are pretty much done, and I am almost ready for recipes testing involving you—my loyal readers and fans. I will be needing your help and will announce it on Rasa Malaysia in the next few weeks, including a sneak preview of the food photography (they are very different from what you see here and all shot with my professional camera, Canon 5D Mark II)! I am very excited and I hope you are, too. Anyway, I have been cooking up a storm and working very hard on the cookbook since April. It has been fun, challenging, and a great learning process. As a result of the recipes development, I have accumulated a lot of random ingredients in my refrigerator—leftover items used in the recipes, which I have to get rid of. One of them is a can of red bean paste that had been sitting in the dark corner of my refrigerator for over a month! It kept well so I didn&#8217;t want to just toss it away. I decided to clear the space finally and made it into red bean dumplings. I have to say that it was a great way to use up leftover red bean paste, for something sweet and pleasing&#8230; Red bean dumpling (红豆汤圆) is a common dessert in Chinese cuisine (the other is black sesame dumplings). The red bean paste is encased in sticky rice balls, boiled, and then served in ginger syrup. It&#8217;s a wonderfully refreshing dessert that anyone can make at home. Traditionally, red bean paste is made from scratch, but the canned version is as good as it gets. You can find it at Chinese, Japanese, or Asian stores. If you like...]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Shrimp Dumplings (Har Gow/虾饺)</title>
		<link>http://rasamalaysia.com/shrimp-dumplings-har-gow/</link>
		<comments>http://rasamalaysia.com/shrimp-dumplings-har-gow/#comments</comments>
		<pubDate>Wed, 11 Nov 2009 19:08:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5059</guid>
		<description><![CDATA[Today, I wanted to introduce you to the sweet and adorable Shao of FriedWontons4U. Twitter has become a great platform to discover new food blogs and I found FriedWontons4U a few months ago. FriedWontons4U chronicles Shao&#8217;s cooking and travel adventures. Shao came from Guangzhou—the birthplace of exquisite Cantonese cuisine—so we decided on shrimp dumplings or har gow (虾饺), arguably the most popular dim sum ever! Please welcome Shao to Rasa Malaysia and do leave her your comments. Her shrimp dumplings/har gow look absolutely inviting and yummy! If there was ever an official mascot for dim sum, &#8220;har gow&#8221; would definitely be a strong contender. What&#8217;s not to love about? Pump and juicy shrimp just barely visible through its clear dumpling skin, what a tease to the senses. A dim sum meal without it would not be complete for me. Growing up I was lucky enough to live within walking distance to many Chinese restaurants in Philadelphia, and most of my Sunday afternoons were spent eating dim sum. With all my years of eating har gow, I never tried making it until early this year. This recipe is a combination from what I have learned from watching how my mom and dad makes it, and how my uncle makes it. There are usually two types of filling you would find in har gow. Number one: A lump of shrimp meat usually with mince size pieces of bamboo. Number two: Minced shrimp combined with either bamboo or water chestnut. I prefer filling number two. When you bite into it, the elasticity of the minced shrimp mixture is a nice contrast against the transparent skin. Don’t worry about getting a bamboo steamer if you don’t have one. Simply line a regular steamer or a plate with either napa cabbage or thin slices of...]]></description>
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		<slash:comments>47</slash:comments>
		</item>
		<item>
		<title>Gyoza (Japanese Dumplings)</title>
		<link>http://rasamalaysia.com/gyoza/</link>
		<comments>http://rasamalaysia.com/gyoza/#comments</comments>
		<pubDate>Mon, 14 Sep 2009 00:17:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4366</guid>
		<description><![CDATA[I have always liked dumplings—those little dough-wrapped morsels filled with stuffing consists of ground pork, seafood and vegetables—but my appreciation for dumplings deepens and intensifies only in the past few years due to my many trips to Beijing. Beijing—the culinary capital of Chinese food—is the cradle of some of the best dumplings on earth. Dumplings are much celebrated, if not the building block of northern-style Chinese cooking. In Beijing and the neighboring city of Tianjin, I savored dumplings of varied shapes, forms, with fillings so diverse, complicated, and sometimes bizarre, but never once disappoint in flavor and originality. I eventually become a dumpling buff; I cook and eat everything from the ubiquitous Cantonese dumplings such as har gow and sui mai, Chinese pot stickers and jiaozi, to Japanese gyoza. Gyoza, the Japanese equivalent of jiaozi, were introduced to Japan after World World II by Japanese soldiers returning form China, according to my friend Andrea Nguyen, who has just recently published her new cookbook &#8220;Asian Dumplings.&#8221; Gyoza is an essential part of Japanese cuisine: an everyday food consumed as much as sushi or ramen by Japanese people. My gyoza recipe is adapted from the &#8220;Asian Dumplings&#8221; cookbook—a tastefully-done and insightful cookbook choked full of mouthwatering dumplings and gorgeous food photography. When it comes to the word &#8220;dumplings,&#8221; I have always related it to Chinese dumplings, but the cookbook defines it as &#8220;savory and sweet dishes that are made from dough balls or small parcels of food encased in pastry, dough, batter, or leaves.&#8221; The book even offers a cucur badak recipe, a Malaysian snack filled with shredded coconut and spices. If you love dumplings or wish to learn more about them, get yourself a copy of this cookbook. I salivate and get hungry every time I flip through the pages of...]]></description>
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		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Steamed Dumplings Recipe</title>
		<link>http://rasamalaysia.com/steamed-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/steamed-dumplings-recipe/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 22:10:40 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3715</guid>
		<description><![CDATA[There is no secret that I love dumplings—boiled, pan-fried, or steamed. Recently, a coworker from Japan is in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings. Making dumplings is really not so hard and you can get all needed ingredients from stores: dumpling wrappers, ground pork, etc. To me, the tough part is the folding or pleating of dumplings&#8211;an acquired skill that requires repeated practices and training. My steamed dumplings are filled with shrimp and ground pork. If you don&#8217;t eat pork, you can always substitute it with ground chicken or even ground turkey. Do try out my steamed dumplings recipe if you love dumplings.These dumplings make a great and refreshing lunch or afternoon tea, especially with Chinese tea. Enjoy! (Click Page 2 for the Steamed Dumplings Recipe)]]></description>
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		<slash:comments>45</slash:comments>
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