I love cooking and eating, and I especially love looking at pictures of food! If you love food as much as I do, please add your food pictures/recipes/food related posts to the linky below. All you have to do is link back to this blog post. I look forward to seeing what everyone else is eating this week!
I am excited to welcome Amanda Roberts to Townsend House! Amanda moved to China in 2010 to live out her dream of becoming an English teacher. Little did she know, the hardest adjustment to life in a new country would be the food! After three years, Amanda is ready to release her first cookbook, Crazy Dumplings.
How hard will it be to communicate with people? What will the apartment be
like? How will we deal with the limited internet access? One thing I didn’t
worry about was the food. I love Chinese food. I was a regular at the Chinese
buffet in my college town. People told me that authentic Chinese food wasn’t
like Americanized Chinese food, but surely it would still be delicious, right?
in Hunan; the spicy food capital of China. It isn’t that I don’t like spicy
food, but Hunan spicy food is far more spicy than anything you might find in
America. I quickly found that there were many restaurants that I simply could
not eat at because the food was just too spicy (even if I told them to make it bu la, not spicy).
isn’t very diverse. In America we have American food, Chinese food, Italian
food, Mexican food, and so on everywhere. In China you pretty much only have
Chinese food. That can get old pretty fast.
meal. Could you really live the rest of your life without a bowl of cheesy
potato soup? I know I couldn’t.
cook all over again. I started with simply learning to cook local Chinese food
so that I could at least make it less spicy. After that, I started trying to
find ways to make simple American dishes. I was so proud of myself the first
time I made chicken noodle soup (out of a whole chicken!).
|My first pot of chicken noodle soup|
people living abroad. But every time I got started, it would get a bit
overwhelming. I have hundreds of ideas
that all need to be broken down into individual steps and everything measured
out exactly. I also didn’t know just how much of a need there was for something
like that. Does every expat have the same struggles I did?
help get me into the frame of mind for writing a cookbook and to gauge the
interest for a larger, but more targeted, work. Thus, Crazy Dumplings was born.
a food fusion cookbook. The outside is a traditional Chinese dumpling wrapper,
but it is used as an amazing vehicle you can fill with whatever your heart desires.
I have come up with ways to make curry dumplings, taco dumplings, cheesecake
dumplings, and much more. One of the biggest things I miss back home is Mexican
food. So I have decided to include the recipe for burrito dumplings below along
with how to make the beans from scratch in case you want to make your dumplings
more organic or, if you are like me, live in a country that doesn’t have canned
1/3 cup boiling water
Dash of salt
Flour for dusting
Mix flour and salt together in a mixing bowl.
Drizzle in water, mixing with a chopstick or
Leave in bowl, covered with plastic wrap for 15
Gather dough up into a ball and kneed on counter
for a minute or two (until the dough is smooth)
Pinch off small portion of dough and roll into a
ball (about 1 inch in diameter). Roll out into a flat circle on the counter,
dusting with flour to keep dough from sticking.
Put small amount of preferred dumpling stuffing
mixture into the middle of the flat dumpling wrapper. Pinch the dumpling
To fry dumpling, preheat oil for 30 second then
lower heat. Cook dumpling on each side for only about one minute or until
To steam dumplings, place in a steamer or on an
elevated plate in a wok over water for about 10 minutes.
To boil dumplings, place in boiling water for
about 5 minutes.
Always cut a dumpling open to make sure it
½ cup shredded cheese
2 tablespoons chili seasoning
2 tablespoons ground cumin
½ tablespoon garlic seasoning
Salsa, cheese sauce, guacamole, sour cream (all possible optional dips)
12 dumpling wrappers
Mix beans, cheese, and seasonings together in a
Spoon mixture into dumpling wrapper.
Fry dumplings in oil for about 1 minute on each
side or until golden brown.
Serve with favorite dip.
lots of water
Soak beans overnight (about 8 hours; one cup of
dry beans will yield about 3 cups of soaked beans)
Boil beans for about 4 hours on medium heat
The water will boil away, so be sure to add more
water to the beans about every hour.
Add 3 cups of beans and ½ cup of water to a
blender and blend until smooth.
Pour beans into a pan and fry for about 5
minutes on low heat.
recipes and many, many more in Amanda Roberts’ new cookbook Crazy Dumplings, now funding on Kickstarter. This cookbook will contain 30 original dumpling recipes plus 5 recipes from various backers, and several different sauce and dip recipes. Amanda is self-publishing this cookbook, and there are some great reward levels for supporting her! You can also find Amanda on Facebook.
Please link up your food related posts below!