Bite into a steaming dumpling or pork bun at Steamed
Many cultures have dumplings as part of their traditional cuisine, from the momo of the Himalayas (originally made with water buffalo) and hearty bread or potato knödel of Bavaria, to the boiled, steamed or pan-fried jiaozi from Southern China, xiaolongbao soup-filled dumplings from Shanghai or gyoza from Japan. On home soil, the dumpling is no longer a delicacy that is tricky to find.
To get your local dumpling fix, pop down to Steamed at the Jan Powers Powerhouse Farmers Market, the Moggill Markets or The Gap Farmers Market. The guys at Steamed were curious to find out how bamboo aided in providing such a great taste to this age old treat, which in 2011 lead them to trial local farmers markets around Brisbane with their own take on this little delicacy.
Steamed offer up a great selection to sample. Choose from dumplings such as Zen with cabbage, carrot, tofu, mushroom, Donggu Chicken with mushroom, spices and chicken, and Harbin Pork with chives, pork, ginger. Accompany these delicious morsels with Chinese Vegemite made from chilli, oil and roasted black bean or traditional dumpling sauce with soy, vinegar, sesame oil. And if that’s not enough then the Pork Cloud, a puffy lightly sweetened bun with a pork, ginger and shallot centre, is sure to hit the spot.
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