![\"IMG_9265\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/11\/IMG_9265.jpg\" "\\"IMG_9265\\"")
<\/a><\/p>\nSesame Milk Soup with Dumplings<\/strong> Inside the dumplings were ground pork, cabbage, garlic and ginger. The dumpling wrappers I bought at the local grocery store were slightly thicker than I personally like. But I should probably be grateful that at least they carry dumpling wrappers. The soup was made with water, Chinese soup base, ginger, milk, and lots of roasted white sesame seeds, and served with a drop of sesame oil and chopped green onion. <\/p>\n I was going to make the soup with soy milk, but the soy milk I had in the fridge was not as good as I expected unfortunately… I usually buy the Silk brand plain (unsweetened) soy milk, but a few days ago I saw the store-brand soy milk and decided to give it a try. I bought “Plain”, however, it tasted NOT soy beans (like the Silk brand one), but something like vanilla?, very artificial and it was also sweetened. I was very disappointed. I will go back to the Silk. Although it’s a little more expensive, it definitely tastes better. <\/p>\n Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u9903\u5b50\u5165\u308a\u80e1\u9ebb\u30df\u30eb\u30af\u30b9\u30fc\u30d7<\/strong> \u4e45\u3005\u306b\u9903\u5b50\u3092\u4f5c\u3063\u305f\u3002<\/p>\n \u8fd1\u6240\u306e\u30b9\u30fc\u30d1\u30fc\u3067\u58f2\u3063\u3066\u3044\u305f\u9903\u5b50\u306e\u76ae\u3001\u3044\u3064\u3082\u306e\u306b\u6bd4\u3079\u3066\u3061\u3087\u3063\u3068\u539a\u3081\u3002 \u713c\u304d\u9903\u5b50\u306b\u3057\u3066\u697d\u3057\u3093\u3060\u5f8c\u306f\u3001\u8339\u3067\u3066\u3053\u3093\u306a\u30b9\u30fc\u30d7\u306b\u5165\u308c\u3066\u307f\u305f\u3002 \u9903\u5b50\u306f\u307e\u3060\uff12\uff10\u500b\u3050\u3089\u3044\u6b8b\u3063\u3066\u3044\u308b\u306e\u3067\u3001\u51b7\u51cd\u3002 \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\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Sesame Milk Soup with Dumplings Lunch November 28, 2009 Inside the dumplings were ground pork, cabbage, garlic and ginger. The dumpling wrappers I bought at the local grocery store were slightly thicker than I personally like. But I should probably be grateful that at least they carry dumpling wrappers. The soup was made with water, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,12],"tags":[],"class_list":["post-9667","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9667","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=9667"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9667\/revisions"}],"predecessor-version":[{"id":9719,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9667\/revisions\/9719"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nLunch November 28, 2009<\/em><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n
\n\u663c\u98df\u3000\uff12\uff10\uff10\uff19\u5e74\uff11\uff11\u6708\uff12\uff17\u65e5<\/em><\/p>\n
\n\u60aa\u304f\u306a\u304b\u3063\u305f\u3051\u3069\u3001\u500b\u4eba\u7684\u306b\u306f\u3082\u3046\u3061\u3087\u3063\u3068\u8584\u3044\u306e\u304c\u597d\u307f\u3002\u3002\u3002<\/p>\n
\n\u30a6\u30a8\u30a4\u30d1\u30fc\u3068\u751f\u59dc\u3067\u5473\u3092\u51fa\u3057\u305f\u30b9\u30fc\u30d7\u306b\u725b\u4e73\u3092\u8db3\u3057\u3066\u3059\u3063\u305f\u80e1\u9ebb\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3002
\n\u4ed5\u4e0a\u3052\u306b\u3001\u5c0f\u30cd\u30ae\u3068\u3054\u307e\u6cb9\u3092\u3075\u308a\u304b\u3051\u3066\u3002<\/p>\n
\n\u51b7\u51cd\u9903\u5b50\u3063\u3066\u4e00\u4eba\u3054\u98ef\u306e\u3068\u304d\u306b\u3001\u3055\u3063\u3068\u8abf\u7406\u3067\u304d\u4fbf\u5229\u306a\u3068\u3053\u308d\u304c\u6c17\u306b\u5165\u3063\u3066\u3044\u308b\u3002<\/p>\n<\/a> <\/a><\/p>\n