“A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.” (Wikipedia)
We ventured to the Talin Market for their weekly Pop-Up dumpling House. The Pop-up house makes Chinese styled dumplings from scratch. A Chinese woman actually stuffs and folds the dumplings delicately using her fingertips. I watched her intently from the bar, as she picked up a piece of dough stuffed it looked at the recipe and folded it, repeating the process over and over occasionaly stopping to speak Chinese with the elder Chinese gentleman stirring the steaming pots. The silver pots full of delectible dumplings steamed before me, the dumplings swimming in boiling water rising and falling.
We sipped out Thai iced coffees enjoying the sharp fresh tanginess aftertaste, as we slurped our sweet and spicy and egg drop soups. Such bliss on a cloudy Saturday afternoon with my best friend. Enjoying the taste of a culture and the togetherness that only a good meal can bring.