'dumplings' is a correct and usable word in written English
You can use it when referring to a type of food made of dough, or a particular type of steamed, boiled, or fried dough. For example, "I love to indulge in a plate of delicious dumplings for dinner."
When Kollegaeva visited she was served a penis made of pork fat, served with a side helping of dumplings.
For desserts, the mango and pistachio kulfi and the gulab jamun (sweet milk dumplings in sugar and rosewater) are delectable.
Deeply satisfying and simple to make, just don't skimp on the spinners (dumplings).
Though all-you-can-eat buffets still abound, a growing band of pioneers now flaunt good food, cooked right: not just standards from Canton or Sichuan, but Shanghainese dumplings (bursting with ginger-scented broth) or Taiwan's finest stew, "three cups" chicken.Amid the new opportunities, however, some veterans are struggling.
Like the steamed dumplings, it is a more authentic version of a dish familiar from a corner Chinese takeaway; unlike the dumplings, however, it actually tastes better.
But the hostess sticks to her story, and suddenly everybody's up and drinking, dancing and toasting.At some point, more food emerges: big lamb dumplings, chicken that spent a little too long on the grill, a green salad and, eventually, an assortment of cakes the colour and texture of kitchen sponges.
It represents by far the biggest issue of "dim sum" bonds, securities denominated in the currency of mainland China, but sold in Hong Kong, where people like to eat dumplings, pork buns and other tasty morsels known as dim sum.
Pork- and vegetable-filled gyoza dumplings, served up in massive quantities by Japanese housewives, are essentially Chinese jiaozi, popularised in Japan during its occupation of Manchuria from 1931.
A young reporter has gone to jail for allegedly concocting a story about a restaurant that served dumplings stuffed with cardboard.
Most "masses" joints had restricted menus spicy meat cubes, steamed dumplings, scrambled egg with meat, etc.
By each cash register sits a tray of assorted oden: fish-paste dumplings, chunks of giant radish, blackened eggs and grey cakes of konnyaku (devil's-tongue jelly, made from a starchy root) all swimming until thoroughly drowned in a tepid dashi broth.Yet even among the horrors of the combini a few edifying insights into Japan's relationship with its food can be gleaned.
