Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between

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One thing is we found the portion sizes very generous so, expecting to share 3 dishes, we ended up having to take some away with us in a doggy bag (which they happily arranged at the end). Trying tonight with left over roast chicken instead of the gyoza, which makes it a really cheap recipe too! I was keen to try out this recipe as I love veggie gyozas – I made a big pan of this for my family who absolutely loved it! Heat a layer of olive oil in a pan and saute the shiitake mushrooms, the whiter parts of the spring onion, garlic and ginger until the mushrooms are starting to brown.

Otherwise, it just has an air of superiority about it which I, and I am Chinese, personally find offensive.

Next, we made handmade Ramen Noodles, which we used in both the Spring Onion Oil Noodles and the Dan Dan Noodles.

I loved seeing the noodles and dumplings being made and the whole restaurant had a really nice fast paced vibe to it. Simple: These old-fashioned drop noodles are reminiscent of simpler times – they only have a few ingredients, they’re mixed up by hand, and then rolled out on the counter. Other than that I appreciate deeply your sensitive approach to this topic – I think there has been enough white conquering of various cultures and it’s definitely time to step back a bit. Ruth and I had a discussion during the New Year’s holiday about the differences between noodles and dumplings.Putting that aside, the recipes are achievable and tasty, though many are not so much authentic as riffs from what may have been an authentic starting point. These sumptious bowls of goodness have been perfectly crafted to deliver an easy, tasty meal for 2, no hassle, no fuss, maximum enjoyment. The marinated and fried Crispy Miso Mushrooms were really simple and tasty, and delicious in the bao, with pickled gherkin slices (in lieue of the pickled carrot and daikon Pippa suggests), and kewpie mayonnaise.