I’ve taken an unintentional month off the foodie-gram; and I’ve found it quite refreshing. I’ve still been eating out (the waistline doesn’t lie 😫🙄) but I’ve not felt like posting, or rather, I’ve not even thought about it. I was trying to pinpoint why this break felt so refreshing, and I think that I unintentionally was putting pressure on myself. When thinking about the foodie gram life (or any gram life no doubt) we can get sucked into feeling like we have to post content all the time or be super relevant in the food we are eating. I then did a full circle and think it really depends on why you started the food venture in the first place. For me, it was to share whatever I was eating, whenever I was eating it. I can feel overwhelmed with the amount of foodie content that’s out there and what feels genuine and what doesn’t. I think it started to get to me. Anyway, I’m back for now, and will continue posting the food I’m enjoying, and when I’m enjoying it 😘 P.s - promise no more posts will get this deep P.p.s - went to @cheek.melbourne last night and it 100% did not disappoint. God damn I love this place so much
Hangzhou #𝐒𝐡𝐮𝐦𝐚𝐢 烧卖 is definitely listed on my top three comfort food to cure the homesickness🥟 These little steamed dumplings with thin, almost transparent skins and assorted fillings like sticky rice, pork with bamboo shots, or shrimp, are breakfast or lunch staples when I went to primary school. It had to be my first stop in my trip back to China. Let me know what food from your hometown that you are thinking of now?
You’re the Wonton that I want 🥟 Pan-Fried Mapo Tofu Ramp Dumplings (filled with heritage pork, local ramps, tofu, fermented chili, a topping of crispy buckwheat, delicate chives & Szechuan peppercorn oil)... We just had to go back for those May dumplings at @Mimichengs #noleftovers
"As they're steamed, the delicious, delicious fat renders into a soup of the gods, which then — if you're not careful — causes unforgettable maxillal facial damage as it changes your life forever." -Anthony Bourdain . • Remember to sign up for more Shanghai Xiao Long Bao on June 13. Details on www.communekitchen.com/June
My 🕺bf thinks he's such a big dill. Seriously thinking of dumpling him! A few years ago, I tried to hit up this 🥟dumpling stand. But the basement 'food court' where it's located looked so skeevy, my food crawl buddy took one look and pretty much 😯exclaimed, "Oh, hell, no!" Flash forward to recently, when I finally succeeded in trying these boiled pork and dill dumplings. Now I've been to Dumpling Galaxy, the more 👑💎💄posh nearby sit-down eatery that was spawned by this stand. But for some reason, these tasted better than anything I've tried there. Maybe it's the fact that this dungeon-summoning 'food court' is as skeevy as ever. And in a perverse sort of way, I think I like the challenge of trying to block that out. Regardless, these were some delicious dumplings. The dill really popped and added a certain sumpin' sumpin' that really set these apart. Indeed. Dill contributes a singular brightness to my matzo ball 🥣soup. Why not dumplings?😋😋😋
Having heard good things about this place, we decided to give it a try when we happened to be passing by. We were seated on the upstairs balcony, perfect for a mid-spring evening. Initially, my expectations weren’t very high, as much of the menu did not appeal (not really a fan of pigeon or pig head, ears or trotters). The appetisers turned out to be a delight, however. The oysters were dressed beautifully, and the asparagus spring rolls were simple but very effective (they would make the perfect refined bar snack). These came with probably the best prawn toast I’ve ever eaten, and I even enjoyed the pork dumplings, despite, as mentioned, not being the biggest fan of pig meats. The appetisers served to get me excited for the main course, which is sadly where the disappointment came in. While not an awful dish, I can’t even quite say I disliked it, the dish was highly underwhelming; the fried rice balls were slightly lacking in flavour, the morel mushrooms didn’t quite fit the dish, and overall there was simply something missing. Some small tweaks could make this a stunning dish. Overall I would go again, but with a different choice of main course (or just stick with appetisers). #chinesefood#chinese#dumplings#porkdumplings#oysters#asparagus#whiteasparagus#greenasparagus#prawns#sesameprawntoast#prawntoast#springrolls#morelmushrooms#friedrice#germanfoodieindublin#dublin#ireland#foodie#foodiesofinstagram#nofilter#igers
Check out @dintaifungaustralia ‘s giant rainbow dumpling / on offer during the @vividsydney festival / the dumpling is filled with Pork and Seafood, steaming in a rich delicious broth... $9.80 #tryitout 🥟 🌈