Food Made From Wheat

It is believed that wheat possesses a certain characteristic that enhances the natural flavors in food preparations, making the dishes better tasting and succulent. That is, of course, the objective, to make preparations that will satisfy the palate. That is why most Taiwanese restaurants to make traditional Chinese dumplings, they only use natural wheat. And the same with the noodles and other dishes, they make them from the finest wheat flour. And so with breaded and battered foods. Not only does it possess higher fiber content but also it plumps our items that give them the natural flavor diners will always love.

In top-rated restaurants, they only use the finest wheat flour to create top quality items that they pass on their valued customers. As they maintain this quality, they aspire to gain clientele trust and patronage. While some restaurants may opt for rice grains as their ingredients, top-rated eateries believe that their preference for the wheat makes the dishes better tasting and extra special.

The use of wheat is so versatile that the variety of dishes that the cook can think of seems to be endless. From sweets and pastries to traditional Taiwanese food choices, the items made from wheat that they will prepare to offer is infinitesimal.

It is said that one dresses for other people to see, while one eats to satisfy himself. One will definitely choose an eatery that is according to his taste and preference. Man’s taste is so mysterious sometimes that is why some restaurants succeed, while others don’t. Sometimes they focus more on the decorations of the place and the beautiful uniforms of the staff. The pipe in music to attract more people.

Of course, the ambiance also contributes to the atmosphere that will inspire you to eat.

But definitely one cannot exchange the value of using the right ingredients in the dishes that the cook will prepare. One may try to simulate a certain ingredient or substitute it with a much cheaper one. Because to do so means more income for the restaurant owner. It may be able to pass through for a short time. But there is one factor that solely decides on this matter. The palate of the one who is eating. Because the bottom line of all this is the taste buds that will dictate what is palatable and which is not. And guaranteed, the food made from wheat is surely on top of the line.

Source by Man Villar

Wisdom Tooth Extraction After Care Diet

Having your wisdom teeth removed is painful enough, but eating after wisdom teeth removal can sometimes be worse than the procedure itself. Your dentist will likely tell you to stick to soft foods and liquids for the first twenty-four hours after an extraction. Figuring out what foods are safe will help speed your recovery and reduce post extraction pain.

For most people, cold liquids will help reduce swelling and pain. Try to avoid very sugary or high acid drinks, because these can irritate the raw flesh in and around the extraction site. Milkshakes, cold tea, and sugar free slush drinks are all good cold drink choices.

Lukewarm beverages may also reduce pain, especially for those with sensitive teeth. Warm coffee, tea, and clear soups soothe nerve pain, which may become worse after an extraction. Avoid very hot drinks, which may make the pain worse.

Safe foods include mashed potatoes, soups and soft stews, cooked fruits, baked fish, and pasta dishes which don’t need much chewing. Scrambled eggs, omelets, and hard boiled eggs are safe breakfast choices. Oatmeal, soft cooked cereals, and bananas are usually safe breakfast options as well.

Cream soups, noodle soups, and soft stews are good lunch and dinner choices. Canned beef stew is usually safe, but may need to be cooked to soften the meat instead of just heated. Avoid soups and stews which contain rice, large pieces of spices, chewy grains, and dumplings. Even though dumplings are technically a soft food, they can compress into a hard, gluey ball during chewing.

Other safe foods include applesauce, ice cream, ice pops, gelatin desserts, sugar free puddings, and soft cooked chicken, lamb, and pork. Any food you can swallow without chewing is safe after a dental extraction. Just be sure that you take very small bites to reduce the risk of choking.

What you do after you eat is just as important as what you eat after wisdom tooth removal. Your dentist will give you instructions on caring for your teeth after an extraction. You will likely be told to use a gentle salt water rinse for the first twelve hours after your appointment. Afterward, you may use a gentle mouthwash as recommended by your dentist. Brush your teeth gently for the first few days, and avoid brushing over the extraction site. Proper oral hygiene after tooth extraction will help prevent gingivitis and other oral infections. Redness, swelling, fever, and excessive pain may be signs of infection, so report these symptoms to your dentist immediately to avoid complications.

Source by Faith Kaltenbach

Dal Dhokli Is a Traditional, Healthy, Delicious and Wholesome Gujarati Dish!

Gujarati cuisine is primarily a vegetarian cuisine. A typical Gujarati thali apart from other items contains a traditional delicacy called Dal Dhokli (saucy dumpling cooked in lentil curry). Dal Dhokli is known to have originated in Gujarat state, though few people believe that the dish belongs to Rajasthan. This dish is also popular in Maharashtra and many other states of India.

Dal Dhokli is actually a variation of dal and roti, which is the wholesome staple diet of masses in India. Typically Dal is cooked separately as per the taste preference and Roti is prepared separately. Both these things are then served as a single dish Dal and Roti, whereas Dal Dhokli is a one pot dish, which is flavored with a variety of spices and condiments making it delicious as well as completely wholesome. It is made with pieces of seasoned dough (wheat flour) cooked in lentils and topped off with a striking tempering, lemon juice and fresh coriander leaves. Lentils gravy is first prepared to liquid/soup consistency and the dumplings are then added and cooked further to make saucy consistency like yummy and delicious dish.

Dal Dhokli can be prepared in different taste variations as per the taste of people and like typical dal roti it is rich in proteins, iron, calcium and dietary fiber. The dish is a healthy and nutritious meal that offers sufficient nutrition to the body. It is also a good source of nutrition for all age groups including kids and can be served as meal by itself.

People sometimes find it difficult to prepare Dal Dhokli because of lack of time or expertise to prepare this dish. They may have many alternatives like junk food or fast food, which are easily available as choice of food, but they keep craving for homely dishes like Dal Dhokli / Daal and Roti. Those looking for easier and handy version of Dal Dhokli can now opt for Ready to cook Actchawa Indian Daal Rotii, which is a simple two minute recipe available as packaged food. The ready mix version contains Roti pieces along with cooked daal available as powder form in the packet. One needs to just add water and cook the preparation for two minutes to make tasty and delicious Dal Dhokli with traditional taste. This ready mix preparation can really be a boon during offshore family vacations and for the bachelors staying away from their family.

Source by Rajeev Kumar Mahajan

The North China and the South China

The Story of Dumpling

The dumpling originated from the ancient food horn. The words” horn” and “dumpling” have the same pronunciation in Chinese, “Jiao Zi”‘.The history of dumpling is thought to date back more than 1400 years. Every year in northern China, before the Chinese New Year’s Day, each family makes dumpling, whether they are rich or poor. Rich family always put gold or silver currency into one of the dumpling to represent the seeking good luck. The recipient of that dumpling will receive the good luck for the entire upcoming year. In China, eating the dumpling on New Year’s Eve, it means “Say farewell to the old year and to welcome arrival new year”.

The Two Stories of Kupao Chicken

1. Mr. PaoZhen Ding was a very famous general in the Qing Dynasty. He greatly enjoyed the meal such as stir fried peppers, pork and chicken. Every time he entertained his friends, he asked his chef to serve stir _fried peppers, chicken, pork, peanuts. Because of his excellent performance as a general, the king honored him with the name “Shao Pao”, but others called him Mr. Kupao Ding. The stir-fried peppers, pork and chicken prepared by his chef also became known as Kupao Chicken.

2. Mr. Ding always investigated anonymously. One day, he had a meal in a very small restaurant; the meal was spicy peanuts mixed chicken. He enjoyed this dish and requested his chef to prepare it at home. His chef then termed this meal as “Kupao Chicken”. The Miracle of Mapo Tofu At first, Mapo Tofu was the name of a restaurant. The restaurant “”Chen Mapo Tofu”” began its business in 1862, in the northern suburb of Chengdu, Sichuan province in China. In the beginning, the restaurant’s name was “”Chen Xeng Seng Restaurant””. The major Chef was Mrs.Chen. The Tofu she cooked had a beautiful bright red color, and the beef grain was tender, hot and spicy, fragrant. Mrs. Chen’s Tofu quickly became very famous, lots customers traveled to that restaurant to try that meal. When attending a party at Cheng Xeng Seng, a writer looked at Mrs. Chen face, found that to be blemished with pockmarks, so he named the Tofu “”Mrs. Chen MapoTofu””. Mapo in Chinese means the lady has pockmark on her face. The name soon became so popular that the restaurant changed its name to “‘Mrs. Chen Mapo Tofu Store””. Today, The Tofu seldom prepared with beef, most prepared with pork. Beef Chow HuoFan Chow huofan is very famous Cantonese dish. At the beginning of the twentieth century, stir fried Huofan always prepared by using the wet cornstarch. The dry stir fried style, began in the second war following a painful story.

In 1938, in Guangzhou, the famous city of southern China, all the businesses withered because Japanese occupied China. Mr. Bin Xue, a business man, closed his big restaurant, and opened a very small one which name was” Rice Soup and HuoFan Store.” One day, Mr. Bin Xue ran out of the cornstarch used to make the huofan. He was going to another store to order some cornstarch. But that store located in the street where all the Chinese had to obtain special permission from the Japanese to go there. Mr. Xue didn’t have permission, he could not go to order cornstarch. One day, a Chinese traitor to enter the store and order Beef Chow huoFan. Mr. Xue’s father explained that store was out of cornstarch and could not make Beef Chow Huo Fan for him. The traitor thought Xue’s father lie to him, then pull up his gun to threat Mr. Chen’s father. After seeing this, Mr. Xu went to kitchen to make the Huofan to this guy. He just heat the pan, added the beef and huofan, stir_ fried, then presented that meal to the traitor even though the meal didn’t contain the wet cornstarch. The traitor loved that meal and continued to return the store to enjoy it. Mr. Xu found someone who liked the cornstarch-free Chow Hoofing. He was so happy to cook that again and again because he could save the money for using cornstarch. He practiced his skill, and more and more customers began coming to his store. After World War II, Beef Chow Huo fan without cornstarch began appearing on the menus in the high class restraint. 2. Mr Ding always did some investigation privately. One day, he had a meal in a very small restaurant, the meal was spicy peanuts mixed chicken, he loved it, and asked his chief to cook that.

His chief then name this meal as ‘Kupao Chicken’. Beef Chow HuoFan Chow huofan is very famous Cantonese dish.At the beginning of twenty century, stir fried Huofan always using the wet cornstarch. The dry stir fried style , began in the second war following the painful story. In 1938 , Guangzhou, the famous city of southern China, all the business withered because Japanese occupied China. Mr Bin Xu, a business man, closed his big restaurant, then open a very small ‘”Rice Soup and HuoFan Store””. Before that all the Chow HuoFan add the cornstarch serum to stir fry. And one day, Mr Bin Xue’s small store didn’t have more cornstarch. And Mr Xue was going to another store to order some cornstarch . But that store located in the street which everybody should have Japanese permission to go there.

And Mr Xue didn’t have permission to there, so he could not go to order cornstarch. Later, a traitor to China just entered the store to order Beef Chow huo Fan. But Mr Xue’s father told him the store didn’t have cornstarch so could not make Beef Chow Huo Fan for him. The traitor thought Xue’s father lie to him, then pull up his gun to threat Mr Chen’s father. So Mr Xu going to kitchen to make the Huofan to this guy when he watching what happened. He just heat the pan, add the beef and huofan , stir fried, then gave that meal to the traitor. While that traitor was so happy for that meal, and coming for that meal couple days. When Mr Xu found someone love this kind Chow HuoFan (without cornstarch serum}. He was so happy to do that again and again. Because he could save the money of cornstarch. He practiced his skill. Then more and morn customers coming. After the second war, Beef Chow Huo fan show up in the high class restraint’s menu.

Source by Julie Zhi

Babushka Brand Dumplings

When the concept of using flour for cooking had initialized, hardly had the cooks then imagined that the plain white mundane-looking ingredient would do wonders in the kitchen! And indeed it does create magic when kneaded with water to form dough, thereafter making small bundles of joy called ‘dumplings’. Dumplings are famous worldwide, in all cuisines, during festivals, New Year eves, get-togethers, farewells, or just like that. Boiled, steamed, fried or baked – dumplings are eaten as sweets, savories, in soups, with gravy or any other way. The secret behind the taste of dumplings is the filling used!

Pelmeni – the most common type of dumplings – adorns the Russian cuisine! It is believed to have reached the Russian kitchen from the Mongolian and to them from the Chinese. Even ages back, dumplings are made in a large quantity, frozen and stored to last the whole year. Such an instant and ready-to-eat food this is, that you can actually grab a pack of Babushka brand dumplings, defrost it and boil it (or eat it any way you want) even at the wee hours!

You just need sifted flour, eggs, little salt to taste and water to make the dough for dumplings. Be gentle while making the dough so that there is even consistency throughout. The ready dough should be firm but not sticky. Make small balls of equal size. Flatten them with a rolling pin. The pastry thickness should not exceed half mm. Place a spoonful of your favorite filling onto it and fold each over to seal. The seal should be tight enough so that the filling does not come out during any of the cooking procedures. You can use egg to bind the sides together. Wrap the dumplings with a damp cloth and freeze them till your taste buds keep craving for more and more of homemade Pelmeni!

Babushka brand dumplings come in three varieties of unique mouth-watering fillings – chicken, veal meat and pork and beef. These dumplings are handmade. Chicken meat, veal meat or mixed meat (pork and beef) can be finely minced and mixed with all seasonings to flavor your favorite Babushka dumplings. Once you get the packet of Babushka dumplings, you can gorge on them in any way you want. You can stew them, bake them, or boil them and have with soup if you are calorie-conscious. If you live to eat, then you have the best option of frying these yummy Babushka dumplings. Chicken dumplings can be had with tomato sauce, mustard sauce, chilli sauce, sour cream, mayonnaise or vinegar. The filling therein is the basic taste-maker.

On an average, 12 servings of mixed meat dumplings give you 270 calories, with considerable nutrition in protein, vitamin A & C, calcium, carbs and iron. Taste buds rule and for Babushka brand dumplings they stand a chance to overpower your dietary rules.

Serving a platter of Babushka brand dumplings is entirely a display of your creativity! Present them and they will disappear in no time!

Source by Kathryn Johnsten

Dumplings – Global Comfort Food

Name a country, and no question they will have their own version of dumplings, and certainly more than one. They are traditional foods for millions, eaten during religious and festive holidays, enjoyed with meats, covered with gravy, served as desserts or simply alone as a light meal. They can be dipped, stuffed, boiled, fried, or steamed.

Dumplings are an ancient food. Historians believe that cavemen actually prepared some version. (Perhaps ground up dinosaur formed into a ball and dropped into boiling water, once they figured out how to create fire.) Filled dumplings probably developed centuries later, known as iiaozi, most likely about 2,000 years ago. Credit for their creation is given to a man named Zhang Zhongjian, a renowned doctor of herbal medicine during the Han Dynasty. Many poor people in his hometown suffered from the cold temperatures and had frost bitten ears. He made up big vats of boiled vegetable soup, added herbs, then dropped in dumplings and fed the concoction to the populace. (Surely this was the forerunner to chicken soup for colds and flu.) The dumplings were made from thin wheat sheets and chopped vegetables. The herbal soup was filling, soothing and helped unthaw the locals. They actually resembled the same shape and size you see today in Chinese restaurants.

Although they had been eaten for centuries in China, during the 13th century Turkish traders were introduced to manti dumplings in Mongolia. They resembled the traditional Chinese, a thin dough filled with meats and veggies then steamed, often served with garlic and yogurt, pickled cabbage or cucumber. The Turks took them back to the Middle East and from there they made their way to Western Europe, where each country created its own version. Italians first introduced the concept of dumplings with their light, potato-based gnocchi sometime in the 15th century. Sadly for explorer Marco Polo, who lived several hundred years earlier, he missed out on this glorious Italian specialty and had to limit his dumpling consumption to trips to China. (A long way to go for take-out.) Eventually tortellini and ravioli pasta were created, similar to the Chinese wonton.

India has many versions of dumplings, which vary by region and by traditional holidays and religious feasts. Africa as well features a multitude of types and cooking methods, from country to country. Spanish empanadas are a favorite in many South American countries, including Mexico and the Caribbean. They may be fried or steamed, with sweet or savory fillings. English and Irish usually drop them into stews. In Czech and other Slavic countries, bread dumplings are the most popular, which are made from a yeast dough, formed into one large dumpling resembling a football, and boiled until done. Light and delicious, they are served with gravy or sauerkraut. Fruit dumplings, a favorite dessert or light meal, are prepared by wrapping dough around a plum or apricot and boiling until done, then topped with melted butter, cinnamon, sugar and served hot.

For the Colonists, dumplings in some form were an easy way to stretch soups and stews. And there is some evidence that even the Native American Indians had some form prior to the Colonial settlements, probably made with corn meal. They could take just about any meat or vegetable, chop it up, wrap it in dough or some old bread and drop it into the boiling pot over the hearth. As thousands of ethnic immigrants poured into New York City, they brought their own traditional recipes and versions with them, turning the country’s melting pot into just that–filled with dumplings. In the Midwest and the South, where chickens were plentiful and Sunday dinner was a tradition, chicken and dumplings took center stage after a morning in church. This popular dish is still embraced and enjoyed by millions and is as traditional as apple pie, or make that apple dumplings. It is highly likely that foodie President Thomas Jefferson enjoyed Sunday dinners of chicken and dumplings at the White House as well as his home, Monticello.

Many restaurants and towns across the country celebrate Dumpling Week, and entire restaurants feature them in their name. (The Dumpling House is a popular eatery in Chicago’s suburbs where a large population of Slovak and German descendants reside.)

If there is one common food that unites the entire world, it’s got to be dumplings. So did the cavemen start the trend? Or was it the Chinese? You decide. The Japanese said it best: “Dumplings are better than flowers.”

Source by Dale Phillip

Slow Cooker Chicken Stew and Dumplings

Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.


3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper


1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk


1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.


Source by Pat Lockhart

Filipino Recipes – Lang-Lang (Dumpling) Recipe – Pinoy Food

For people who like mixed meat dishes, this concoction is something that you should try. Lang-lang is a flavorful dish that will surely please any palate.


  • 1/4 kilo lean pork
  • 1/4 kilo shrimp
  • 1 small chicken
  • 2 cloves garlic
  • 1 cup fresh peas
  • 1/2 cups mushrooms
  • 1 cup sotanghon
  • 1 small onion (chopped fine)
  • 1 egg (beaten lightly)
  • 1 tbsp flour
  • cooking oil
  • patis (fish sauce)
  • wrappers
  • salt and pepper (to taste)

Cooking Instructions:

  • Grind or chop pork fine. Peel and devein shrimps, set aside â…” chop the rest to fine bits. In a small saucepan, cook chicken in water enough to cover the meat.
  • In separate bowls, soak the sotanghon and mushrooms in water. Pound heads of shrimp and extract juice. Prepare wrappers.
  • Sauté onion, add chopped shrimp, salt and pepper. Set aside to cool then wrap by teaspoonfuls in wrappers.
  • Mix chopped pork, egg, flour, salt and pepper. Form into balls. Cut chicken meat into small pieces.
  • Sauté chopped garlic in a little cooking oil until brown. Add shrimps and cook until they turn pink. Add juice (from shrimp heads) and allow to simmer for a 2-3 minutes. Add chicken pieces and chicken broth. Bring to a boil. Drop the meat balls one by one. Add wrapped shrimp mixture, mushrooms and sotanghon. Season with patis and pepper. When done, add the fresh peas and remove from the heat.

How to make the wrappers:


  • 3/4 cup flour
  • 1 egg yolk
  • a little water
  • a pinch of salt


  • Sift flour well. Place in a small bowl or deep plate. Place egg yolk and a pinch of salt in the center of flour. Mix ingredients using a fork, adding just a little water if needed, until a stiff dough is formed. Knead dough until smooth and elastic. Cover and set aside until for 20 minutes. Roll out dough as thin as possible and divide into small squares about 3×3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.

Source by Jasmine Enerlan

How to Make Lobby

Lobby is a recipe from Lancashire, a very northern dish (England) which will really fill you up and is very stogy! It has dumplings and meat – you are not going to find this in any fancy London restaurants, it’s a typical up north dish.

Here are the things you will need for the dumplings.

2oz Suet

4oz flour

Little bit of salt

Half a pint of water

This is what you are going to need for the Lobby itself.

1lb Lean Stewing Beef

1lb Potatoes

1lb Carrots

2 stock cubes

And an onion

2 Pints of water

Ok, so now you have all your ingredients, you need to know how to make the Lobby next. Put your meat into a saucepan, add 2 stock cubes (crumble them up) and add your 2 pints of water. Bring your water to the boil and simmer until the meat is quite tender.

Ok, now you need to peel your potatoes, carrots and your onion. I would recommend dicing the potato and carrots then chop the onion into small pieces. Now you need to add the vegetables and cook until the vegetables are almost cooked. If you need to, you can add more water.

Now make the dumplings.

Mix the suet, flour and salt into a large bowl. Add some water to make a sticky dough and sprinkle a bit of flour onto a bread board. Scoop out a golf balls size lump of the dumpling mix and roll into a ball and then roll into the flour. When you have made about 6 of these balls, place them onto the still cooking Lobby and cover.

Simmer for about 20 minutes.

Serve in bowls for up to 6 people.

Source by Nick Schofield