Message from pcampuzano

[Anonymous]

The Thursday February 11th Food section of the LA Times: “Bundles of Joy” provides some historical references about the dumplings.

With the year of the tigers starting this Sunday, the article explains how in China the food takes a very important part of the celebration, with dumplings being one of the most important components of the holiday meal.

The article mentions that dumplings are such an ancient part of the Chinese cuisine, that one can see fossilized dumplings at the Turpan museum of Xinjiang in an ancient tomb.

For those who are into cooking, the article has several recipes such as Lao Yi’s boiled beef and leek dumpling filling, shrimp dumpling filling, Beijing-style pork and cabbage dumpling filling

http://latimesblogs.latimes.com/dailydish/2010/02/this-weeks-la-times-test-kitchen.html