{"id":23670,"date":"2012-01-19T22:10:22","date_gmt":"2012-01-20T03:10:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23670"},"modified":"2012-01-19T23:17:03","modified_gmt":"2012-01-20T04:17:03","slug":"dumpling-soup%e9%bb%92%e9%85%a2%e9%a4%83%e5%ad%90%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23670&lang=en","title":{"rendered":"Dumpling Soup
\u9ed2\u9162\u9903\u5b50\u30b9\u30fc\u30d7"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Dumpling Soup<\/strong>
\nJanuary 14, 2012<\/em><\/p>\n

Dumplings or pot stickers, or whatever you like to call it, were one of my childhood favorites, and I still get craving for them when I go without them for a few months. I enjoy not only eating them but also making them. It’s almost a “zen” moment for me when I wrap the meat filling with the wrappers one by one. Here is the dumpling soup I made last weekend. The soup was chicken\/beef based and flavored with black vinegar, ginger, and garlic.<\/p>\n

dumpling filling: ground beef, ground pork, garlic, ginger, green onion, egg, soy sauce, sesame oil, salt, pepper<\/p>\n

soup: water, beef base, Chinese chicken base, soy sauce, sugar, black vinegar, ginger, garlic, salt, pepper, corn starch, water<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

\u9ed2\u9162\u9903\u5b50\u30b9\u30fc\u30d7<\/strong>
\n2012\u5e741\u670814\u65e5<\/em><\/p>\n

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\n\u3000
\n\u4eca\u56de\u306f\u8339\u3067\u305f\u9903\u5b50\u3092\u9ed2\u9162\u3067\u5473\u4ed8\u3051\u3057\u305f\u30b9\u30fc\u30d7\u306b\u5165\u308c\u3066\u307f\u305f\u3002<\/p>\n

\u9903\u5b50\u306f36\u500b\u4f5c\u3063\u305f\u306e\u3067\u3001\u8339\u3067\u305f\u308a\u713c\u3044\u305f\u308a\u3057\u3066\uff12\uff5e\uff13\u65e5\u3067\u98df\u3079\u304d\u308c\u306a\u304b\u3063\u305f\u5206\u306f\u51b7\u51cd\u3057\u3088\u3046\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u306b\u3001\u4e8c\u4eba\u3067\u98df\u3079\u5207\u3063\u3066\u3057\u307e\u3063\u305f\u3002<\/p>\n

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\n\u5b50\u4f9b\u306e\u9803\u304b\u3089\u306e\u79c1\u306e\u5927\u597d\u7269\u306e\u4e00\u3064\uff01<\/p>\n

\u3053\u3061\u3089\u3067\u58f2\u3063\u3066\u3044\u308b\u9903\u5b50\u306e\u76ae\u306f\u65e5\u672c\u306e\u306b\u6bd4\u3079\u308b\u3068\u3061\u3087\u3063\u3068\u539a\u3081\u306a\u611f\u3058\u3002<\/p>\n

\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Dumpling Soup January 14, 2012 Dumplings or pot stickers, or whatever you like to call it, were one of my childhood favorites, and I still get craving for them when I go without them for a few months. I enjoy not only eating them but also making them. It’s almost a “zen” moment for me […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7,12],"tags":[],"class_list":["post-23670","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23670"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23670\/revisions"}],"predecessor-version":[{"id":23720,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23670\/revisions\/23720"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}