One thing that regular Chinese restaurants get on my nerves big time is making vegetable spring rolls with pork, vegetable soup stock with chicken, and vegetable dumplings with any kind of leftover meat. Why? The meat doesn’t make the veggie dishes more delicious. No, it doesn’t. If you’ve been to any decent vegetarian and vegan restaurants anywhere in the world, you will be nodding with me now.


How difficult is it to make vegetable dumplings without meat? Just hold the freaking meat and put in vegetables and seasonings (if you prefer) when you wrap them. That’s it. You dip the dumplings in the sauce or put them into soup stock anyway, so seasonings is an option.

I used to make my own won tons and dumplings all the time in the U.S. If a girl like me can make them, there’s no excuse for professionally trained chefs to say no.

About Angie P. 小帕

filmmaker vegan writer PCRM celebrity coach Darizi | OpenRice | Third Culture columnist 電影工作人 作家 美國責任醫師協會名人教練 大日子 | OpenRice | Third Culture 健康專欄作家

Your thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s