We bought a takeaway pack of pork and vegetable dumplings from Mi Shanghai, the dim sum stand at the Carousel Shopping Centre food court. When we got home, Jac waited patiently while I took the dumplings out of their takeaway plastic container, placed them on a plate, poured soy sauce into a dipping bowl and took a few photos. Sorry Jac, thanks for your patience!
Most of you guys already know that Jac calls me to meals by asking: “Got your camera?” When I’ve taken my photographs, I always say: “OK, I’m done – go for it!”
As soon as I saw the dumplings, the first word that popped into my head was CHEWY. And they were chewy on the outside, wonderfully, satisfyingly chewy! They were quite oily and definitely not the best dumplings I’ve ever eaten but they were pretty tasty – plump little juicy bites dipped in soy sauce, with meaty filling on the inside. The best part about them was definitely that chewy texture. What’s your idea of a perfect dumpling?
The other thing I really liked about the dumplings was that they looked handmade – they were not identical and didn’t even “stand up” on the plate in exactly the same way. I think it made the photographs more interesting. I certainly appreciate and admire the skill it takes to create food items that appear practically identical, but there are times when slight irregularities are much more appealing and reassuring than perfection. What do you think?
In the coming posts, I plan to show you more than just food photos taken with the new camera (though of course there will be plenty of those, including more food shots taken in different lighting conditions) – there will also be photos of people, scenery and the cats!
I'm TFP, a food blogger from Perth, Western Australia.
{ 10 comments… read them below or add one }
They do look handmade. They makes them much more appealing to me. I like a crispy, chewy dumpling with a meaty innard ,with NO gristle! I can’t stand that! I like steamed dumplings that have a more delicate flavor; but, I still want the chew. I’m no photographer and I can see the difference with your new camera. Your pictures are really good!
I love dumplings!
I don’t care if they’re Chinese, Korean, Japanese or anything else. XD
I definitely prefer the Chinese style dumplings, like the ones that Din Tai Fung make, but I was recently exposed to gyoza and I’m starting to appreciate these too, but they must not be too oily.
Homemade is good and I don’t mind irregularities as it does make them more interesting to look at, but the problem with irregularities is that sometimes the irregularity extends to the taste as well. Sometimes I like standardised food because then you know what you’re getting…
Not that your photos were bad before, but they definitely look better with the new camera by the way. The thing with SLR (and pseudo-SLR) cameras is that they produce a far superior depth of field and bokeh (go look that up! :-) ) than compacts. But then compacts are exactly that and allow for better ninja like photography. I think you’ve struck a good balance between ninja & good photography!
They look great! Whenever my mom makes dumplings (we usually just boil them) I like to let them sit for a while before I dig in. Why? Because 1) they’re usually too hot and 2) I can figure out which ones have the thickest skins with a bit of a chopstick poke and 3) you know how they get kind of sticky after they sit in the open for a while? Some people may not like that, but I love it. :D
Wei-Wei
“there are times when slight irregularities are much more appealing and reassuring than perfection. What do you think?”
I agree. The word “rustic” comes to mind, and when it comes to food that’s the real appeal. Those dumplings look terrific. I once had the pleasure of homemade Chinese dumplings; in college, by a gal from Beijing named Dorcas. I could have eaten two dozen! Back home, dumplings are the German egg and flour type; cooked in broth. I occasionally make those. As for the new camera, gosh — what clarity! Takes really gorgeous pics.
I like dumplings, but I find that many times the dough is too thick for my liking.
I love dumplings but I have to have a side of Hoi Sin sauce with them to wash them down.
Your photos are brilliant. Keep up the good work.
Nice camera! I wish I could see the inside of the dumpling..looks yummy.
kathy,
Oh yes agree totally – gristle is such a turn-off in a meaty dumpling. Glad you like the pictures! Funny thing is I always thought there was something difficult, complicated and special other food bloggers did to get better photos than I managed with the point-and-shoot. Obviously the higher quality equipment you use, the more you know about photography and the better understanding you have of your camera’s functions and capabilities the better the photos would be – but so far the new camera has been just as easy to use as the old point-and-shoot, with much better results. I’m looking forward to improving my photography even more.
Lil,
Haha, I love most dumplings too. My eyes light up as soon as I see fat little pillows, steamed, fried or both!
Craig,
I love gyoza and agree with you, they must definitely not be too oily. And I agree, irregularities that extend to taste are a no-no. Also they mustn’t be so irregular that they cook unevenly too. :)
LOL I know what you’re saying – I just laugh that everyone is saying “Wow, your photos look 1000 times better than before!” (I say “Why didn’t you tell me they looked like crap all this time? :P) Yes I can see the quality of the pics has improved with the new camera – I think if I’d realised what a difference a camera like this could make (without me needing to become an expert in photography overnight – which I certainly have not!) I would’ve upgraded a long time ago! Oh yes, I know about bokeh. That’s one thing I want to achieve – great bokeh. :) As long as not being ninja doesn’t cause trouble (e.g. I don’t get told to stop taking pictures) then I think it’s worth not being so ninja to get much better photos.
Wei-Wei,
Yes – I always burn my mouth on dumpling filling because I am a little too eager and plunge right in. I prefer not too thick skin, not too thin. For me, the skin has to be thick enough not to fall apart after the first bite – I get cross when the whole dumpling falls apart because the skin is too thin and all the filling bursts out and spills on the plate – can’t eat it with chopsticks when that happens! I don’t mind the sticky-ness but I think I’m too greedy to leave them uneaten for that long!
Cindy,
Yes – rustic! I love dumplings in broth – love Chinese pork wantans in broth with noodles. And sliced barbecue pork on top. Yum! I’m pleased you like the difference the new camera makes!
nicole,
Agreed – I don’t like very thick dough/skins.
Thanks, Jim. Oh yes I love the sweet hoi sin-based sauce you get at dim sum.
shane C.,
Yeah, sorry no innards shots, I usually take innards shots when eating dumplings, pies etc (anything with filling) but didn’t on this occasion. The filling in these dumplings was very meaty. Next time I’ll make sure to take the essential innards shot.
I love a dumpling with a thin skin, steamed. Homemade Gyoza rocks. I love a vegie dumpling or a pork/pork-and shrimp dumpling the best. But I will eat any kind. Frozen ones from Trader Joe’s are my go-to quick meal as they steam in a bowl in the microwave. But I throw away the sauce packet and make my own.