January 19, 2007

Dumpling Soup

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One of the food items I don't bother to make are dumplings, pot stickers, gyoza, wonton, etc because they are readily available at the grocery stores with a large variety of fillings. The ones I regularly buy are the Korean vegetable gyoza that have soy protein (TVP) included with the veggies. I love them because they can be steamed, fried or added to chicken broth for soup. I added some shredded baby bokchoy for color and more vegetables.

I also got these very tiny, about ½ inch Chinese pearl rice balls that look like the Filipino bilo-bilo (sweet rice balls) but are filled with ground black sesame seeds and sugar, very similar to our mache or buchi (mochi?). They are also boiled in water like the palitaw, you know they are done when they start floating on the surface. They are so good.


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