Pam R

I use ones similar to these. Or these look good..

Everything everybody else said. Please. And especially the request for tofu dishes (I am addicted to agadashi tofu) and the donburi dishes.

These! Well, not the green ones. If you scroll down and click on dumpling wrappers - I'm using those. I know I know. I should make them. I'm waiting for you (Susan) to show me how to make the wrappers (and I sell these, so I can just grab a package tomorrow).

Now it works. How strange. It's great though! (Oddly, the only websites that have been working for me tonight are eGullet.... do you think that says something?) I'm going to go through the tutorial - thanks!

Welcome to the cook-off I completely hear you - but I'm just going to try it the first time.. I promise! I can't get kosher chicken feet - and gelatin is out. But I went ahead with the chicken wings (about 9 wings and one carcass). Soup after everything was added, and then after it simmered away for a couple of hours: And finally, strained and chilled: Like jiggly chicken jello. So - I'll mix some of this with.. some ground (?) chicken and scallions? Anything else? (Ah Leung - the link didn't work for me )

Hi folks. Just a reminder to please add your recipes to recipeGullet. Makes it much easier to find things down the road. Thanks, Pam

Cheese sticks are good. I did these for a column. Roll out pastry, sprinkle a mixture of Parmesan/sesame seeds/garlic (fresh is ok but powdered is better here) or cheddar/minced onion/poppyseeds onto one half of the rolled dough. Then fold dough in half and ROLL AGAIN, so that the cheese mix is in between the two layers. Cut into strips, twist and place on a baking sheet. Bake at 375 until puffed and golden brown.

Michael - good suggestion - though shellfish is still an issue. May, not too late at all. I did make chicken stock though. It's cooling (and hopefully firming up) in the fridge now. I forgot the dumpling wrappers at work though - so I can't get any further today. Stock tasted good though (threw in some green onion, ginger, garlic and soy).

this one? After clicking the '""reply' or 'add reply' button, you'll be in the reply window. Click on the 'http://' button, paste the url in, click on 'OK' and then type in what you'd like the link to say (in this case, 'this one?'). Click 'ok' again. Then 'Add Reply" - hope that makes sense!

Nonetheless, I will plow on with my chicken version! I have cousins living in Beijing - they don't eat pork and have been having some problems in restaurants. But I will not let that deter me! Next week - Chicken Soup Dumplings (I hope).

Will they be happy with my kosher version?

The confusion is contagious! I do believe my first batch will use the frozen wrappers. If it works, then I'll move on to trying my own wrappers. I'm catering tonight and tomorrow, so this will have to wait - but I'll try to get the stock done on Sunday. Minced meat - raw?

We call those 7-layer cookies. Though I'm nut sure what the 7 layers are. Graham Cracker Crumbs Melted Butter Coconut Walnuts/Pecans Chocolate Chips Coconut Evaporated Milk (That's 7. I guess the butter is it's own layer even though I mix it with the crumbs.)

Eh... what exactly is too obvious? Is it just me? I got nothin'. Good news for me is it's even more of a surprise when the blog starts!

Count me in on not understanding the reduced shelf-life. Could you add some other fat to counter the missing fat from the cream?

I freeze cheesecake all the time. Worst thing that happens if it cracks is you top it with something.

You can freeze the pies raw - then thaw (or not) and bake. You can bake and freeze them - thaw and 'refresh' in the oven before serving.

here's an option - not sure if anything will work for you though. I get rectangular boxes at a paper/packaging company here - have you tried looking at packaging places locally versus bakery suppliers?

I tend to stay away from large centerpieces - other than some flowers (or I like the fruit in vases) - your desserts should really be the centerpiece. I assume you're doing 'pieces' and not cakes/tortes?

Thanks for the explanations (the bun thing was confusing me). Susan, I do believe I have Martha's book somewhere around here. I'll look for it. While I do eat out, my home and work kitchens are kosher - so it'll be all chicken for me (no pork, no shellfish).

Kerry- I've ordered some stuff from Hubert. I think their Canadian offices are in Ontario. I don't have the time to really look through their site now, but here are a few examples of what they have: acrylic bakery display (scroll down) I like these ones more I'm sure I've seen pictures in their brochures with chocolate displays (maybe ).

This recipe calls for regular, all-purpose flour and water for the dough. That seems pretty simple. Is there a difference between 'dumpling' and 'bun' here? When I see bun I'm thinking of the steamed egg buns I get at dim sum - which is obviously different from a dumpling... Is it typical to mix the chopped meat with the aspic? I was envisioning placing a cube of aspic with a ball/mound of filling... On at least one of the eGullet topics on this ... topic, somebody said that they can be frozen - or refrigerated until cooking. Somebody else may have more info.

Excellent. I await your report. Is that all that we need to put in them though? Just some soup cubes and minced chicken? What about seasonings? I can't get feet here - but I made some chicken soup a couple of weeks ago with a bunch of necks, wings and some bones - the most 'solid' stock I've made in ages. I'll do the same again.

Then I expect you to provide me with a good recipe! I'm willing to try, but I've never made my own wrappers. I don't know where to begin.

So, can I just use packaged dumpling wrappers? Or do I need to make them myself (if so, recipes?) Is it a rice flour wrapper or regular flour? Filling: Other than a cube of soup - what else goes in them? Don't everybody jump on me at once - but no pork in mine. So I'll make a very rich chicken soup with lots of bones. What else? I need some guidance.