Better Picture of the Dumplings

Greendumplingsinshiitakebroth

I’ve been promising a better picture of the winter green dumplings, and the review in the Seattle paper finally got me to drag the good camera in and do it. Our sous chef, Lisa, stood the chives up in it to make it "3D"! She’s right, it helped the picture a lot.

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Posted by Michael Natkin on Friday, January 4th, 2008 in Cooking Internship.

4 Responses to “Better Picture of the Dumplings”

  1. Gayla
    January 4, 2008 at 11:51 pm #

    Looks yummy! Wish we had a decent vegetarian restaurant here. Oklahoma isn’t quite up with the times. Congrats on the review!

  2. January 7, 2008 at 6:07 pm #

    Can’t wait to try this recipe out. Looks delicious!

  3. January 8, 2008 at 5:37 pm #

    Last summer I made a similar dish with manouri cheese instead of ricotta, and I used shimeji instead of shiitake. The soup stock is build on a Japanese style konbu-based dashi with porcini to provide a more katsuo-like flavor than dried shiitake offer. I’m terrible at beggar’s purses, so I just made a sort of ravioli.

    link to blog.jagaimo.com

    It’s been a while since I’ve been to Cafe Flora. Trying your ravioli variation sounds like a good excuse!

  4. Michael Natkin
    January 8, 2008 at 9:12 pm #

    Cool, Jason! That is remarkably similar, and your version sounds delicious.

    ps. The beggar’s purses get a lot easier after you make say 150 at a time every day or two :).

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