Hot Dumpling

Yum!

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About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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18 Responses to Hot Dumpling

  1. Vincenzo says:

    Looks delicious.

  2. Amelia says:

    Is that a Chinese piroghi? :)

  3. Trisha Tan says:

    My goodness. I spent 2 hours making dumplings just yesterday. How ironic.

  4. PMcGrath says:

    Is that a take-out dumpling or a home-made dumpling?

    It looks yummy either way.

  5. Fr Joseph says:

    Amelia, good question! One of the novices (from Warsaw) made pierogies for Christmas dinner (God bless him, it was the first time he has done so without his mother) and there was much debate between him and another novice (from Hong Kong) about the similarities and differences between pierogy and Chinese dumplings. Another novice (native born, of Croatian ancestry) made borscht (God bless him, he spent a half hour on the phone with his babba to make sure he did it right), which produced another debate. We tried the pierogy in the borscht, which was new to me, and it worked!
    One of my brothers is married to an East Indian: they’ve tried pierogies with Butter Chicken sauce and various curries. It works!

  6. Paul S. says:

    Fr. Z:
    Thank you for this wonderful blog and your magnificent podcasts. I was able to use the Don Camillo book that the local library system had for extra credit in my Italian 101 class. My first sight of Black vestments was here on this site.
    As Christmas season starts up please pray for our parish priest who offers the Latin Mass in Tuxedo, NY. Fr. Smith is rather elderly and had a bad fall last week and is in therapy now. He is the only priest for Our Lady of Mount Carmel.
    Thankfully one of his former pupils is now a priest in neighboring parish and is learning TLM from him.

    -Paul (RepCom1140 on Twitter)

  7. Amelia says:

    This Croat didn’t come from a family that ever made borscht or piroghies. Closest thing we have is something called strukli. Layers of dough rolled strudel style and filled with homemade farmer cheese, boiled and drained then swimming in butter and sour cream. The photo Father Zuhlsdorf posted looks yummy, Father Joseph, but I don’t know about piroghi and borscht. But if you liked it, that’s good ’nuff for me.

  8. Dr. Eric says:

    Hao chi!

    Fr. Z,

    Is it stuffed with pork like the Chinese guo tie or with chicken like the Japanese gyoza?

  9. Syriacus says:

    By the way: never get started an Italian about their *endless* kinds of dumplings…

    An Italian ;P

    (Buon Natale, Don Zeta!)

  10. Syriacus says:

    [Just to give an (oversimplified, though) idea of ‘multiplicity of rites’ gastronomically speking, in Italy, see, e.g. : http://www.ravioli.it/varianti.htm ]

  11. Jim says:

    With all due respect, father, it does look like a potsticker.

  12. It was a Sichuan dumpling! That is hot chile oil.

  13. Marcin Kukuczka says:

    I’m impressed by this picture! This is Polish “pierogi” which I very much like but we in Poland do not eat it on Christmas. There are three major Christmas dishes in Poland: carp fish, cabbage and beetroot soup (of course depends on the region, I live in the south)

  14. Brian Wisconsin says:

    Father, you simply must stop making us all so hungry! Or at least invite us to dinner sometime. Man! My mouth is watering!

  15. J. Wong says:

    Han hao…….

  16. Marcin: This is Polish “pierogi”

    Nooo… these Chinese delights are called hong you shui jiao, which literally means “red oil water dumplings”.