Archive for March 27th, 2012

Pork Dumplings

Gau gee. I suspect a local modification. Of what? I dunno. Basically they’re ground pork dumplings, Chinese style. I don’t have the patience to make them (I’ve made them a couple of times with a group). Usually made by hand at Chinese restaurants, a common sight at local Chinese chop suey houses.

Hand Made Gau Gee and Tray

The trays are common sights too. Always looking several generations old, lined with butcher paper. Usually anyone available (wait staff or kitchen staff) would be sitting at one of the dining tables (usually the bigger round ones), and be folding gau gee (or won ton) whenever there was a lull in the action.

More Gau Gee

A better shot of the wooden tray.

As far as I’ve experienced, the dumplings can be deep-fried, boiled, or  steamed. Currently, my favorite is steamed.

Steamed Gau Gee

This version was topped with spring onions, ginger, soy sauce, toasted sesame oil, and sliced chili pepper (from New Mui Kwai Chop Suey, 45-1052 Kamehameha Highway, Kaneohe, Hawaii). Yum!

Enjoy. Eat well.

The Mouse

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I found this on NPR: the salt (their food blog). I got so excited I had to share. I’m heading out to my nearest chocolatier now. Be right back. 🙂

Dark Chocolate


The Mouse

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