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2011.04.25

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sunflower

Love geda the wonder of Chinese pasta. There are different ways to make the geda. The dumplings can be tiny like little pearls to chunkier lumps. Some make it by rolling a dough and cutting it into tiny bits or making free form geda by pinching the dough into tiny bits. Your wet dough method can also use a colander to drip/push the dough through straight into the boiling water.

Geda can be in soup, boiled and mixed with a sauce or stir fried too.

Here is another way to make it with tomato and egg soup. http://sunflower-recipes.blogspot.com/2009/09/chinese-spatzle-soup-gedatang.html

Albert

Thanks for the wonderful post. I really like your description of chopsticks vs spoon techniques when putting dough into the broth. My mom told me years ago that I should start with spoons as a beginner and perhaps I would graduate to the chopstick technique. I am still using spoons .... ha.

Katy

Sunflower's description of pushing wet dough through colander straight into boiling water reminds me of your other sweet potato noodles through a sieve. In looking at the comments on that post, you mentioned and linked tomato-egg noodles; though the link was about Dou Miao noodle, not tomato/egg.

I thought it's kind of interesting, the tomato-egg and noodles/dumplings mentions here and there. It's not the type of noodle soup I like particularly, I found it too 'Western' and blend. But I wonder if the combination came from Beijing or Shanghai where perhaps tomato first arrived and adapted into cuisine in China?

Btw, not even particularly looking for China connection, the name 'ketchup' is said to have come from a Chinese word kê-chiap (鮭汁)in the 17th century about a pickled fish and spices sauce. :-)

georges

Hello,

Perhaps your readers would be interested to check out the French names of Chinese ingredients on the web site associated with my book at http://www.cuisines-chinoises-regionales.com with its detailed descriptions and images of the recipes and ingredients, and with its recipe of the month! The Chinese names are given for the recipes and their ingredients so that you can easily order the dish in a restaurant or find the ingredients in a specialty food market.

Try it out!

Best regards, Georges

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