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Hoda Muthana Height, Weight, Net Worth, Age, Birthday, Wikipedia, Who, Nationality, Biography
Izzy snowstorm 2022 path tracker LIVE – Forecast prompts winter storm warnings and advisories for this weekend
Hoda Muthana is an American-born lady who emigrated from the United States and came to Syria to join ISIS in November 2014. She gave up herself in January 2019 to the alliance powers who were battling with ISIS in Syria. Likewise, she was denied admittance back to the United States after a U.S. court administering precluded or denied her American citizenship. At the hour of her introduction to the world, Hoda's dad was a negotiator of Yemen. In this way, initially she has a place with Yemen.
Hoda Muthana was born on 28th October 1994 in Hackensack, New Jersey. Her dad was a Yemeni representative in spite of the fact that it is as yet under discussion whether his dad was an ambassador at the hour of Muthana's introduction to the world or he surrendered a long time previously. Hoda Muthana was raised in Hoover, Alabama. She went to Hoover High School before she passed on the United States to join ISIS in November 2014.
Hoda Muthana Biography
Real Name Hoda Muthana
Birth Date 28 October 1994
Age (as of 2022) 27 Years
Birth Place Hackensack, New Jersey, United States
Nationality Yemeni, American
Profession –
Religion Islam
Sun sign Scorpio
Physical Statistics
Height in feet inches – 5' 5" – in Centimeters – 165 cm
Weight in Kilograms – 52 kg – in Pounds – 114 lbs
Shoe Size 6 (U.S.)
Father Mohammed Muthana
Mother –
Sister –
Qualification/Education
School Hoover High School
College University of Alabama-Birmingham
Who was her husband? Suhan Rahman (m.–2015)
Children One
Muthana showed up for a meeting with Buzzfeed. Alongside her, her dad and one of her companions likewise approached in 2015. They announced that when her dad gave her a phone she previously made a Twitter record to which her folks didn't know and which at last acquired enormous prevalence or even a huge number of supporters. The companions who showed up for the meeting said that she might have been one of the main individuals who knew her both, in actuality, and on Twitter. Buzzfeed kept up with the protection of the companions to different news sources. Muthana additionally uncovered that there was an inlet between her genuine life and the persona that she continues Twitter. Both of her personas guarantee that she has worn humble jilbābs and abayas since eighth grade where she had taken on unobtrusive dress as of late.
Muthana initially wedded her significant other Rahman who was killed in Syria in March 2015. Afterward, she wedded a second an ideal opportunity to a Tunisian contender with whom she shares a child. Muthana's subsequent spouse likewise got killed in battling in Mosul in 2017 after which she escaped to Mayadin from Raqqa and later to Hajin lastly moved to Shafa in eastern Syria. From there on, for the third time, she wedded another man yet before long separated from her around this time.
Muthana befriended Kimberly Gwen Polman (when the jihadi territory was contracted to a couple of square miles) who turned into a double Canadian-U.S. resident. The things became genuine for them around then. Afterward, both the accomplices settled on getting away from the territory. Muthana got away from Shafa and given up herself to the American soldiers on tenth January 2019. Both Polman and Muthana were put in a displaced person camp of Al-Hawl in Syria. The pair later communicated their craving to get back to the United States.
In December 2014, Muthana wedded Suhan Rahman who is an Australian jihadist. His better half went by the name Abu Jihad Al-Australi. Once on Twitter, Muthana supported for the fear assault against regular people in the United States. She likewise energized the confirmation of everyday citizens to ISIS-controlled domain and backing for the Caliphate. Afterward, "The Guardian" announced that Muthana's Twitter account was hacked. In a meeting with ABC News on nineteenth February 2019, Muthana was gotten some information about her Twitter notices which educated the homicide regarding Americans at Veterans and Memorial Day marches. To this assertion, Muthana answered, "I can't completely accept that I thought about that."
As of late Muthana is in the news since she had made a SCOTUS appeal to the US high court to which the court has denied her allure. She needed to get back to the United States and is going after for it beginning around 2019. The judges declined the allure with no remark on Monday, tenth January 2022. Other than being brought up in a severe Muslim family, Hoda Muthana left the US and joined Islamic State in Syria at 19 years old.
Because of safety issues, we can't accumulate the specific figure of Muthana's total assets. She seems to have a place with ISIS and which she joined from the get-go in her adulthood. In any case, it is without a doubt that she is making a significant moderate life.
Source: TG Time
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Happy birthday Luhan!!! I miss him but it doesn't matter as long as he's happy :) || sorry for not posting, I've been both busy and having personal problems but I'm gonna try to start posting consistently again!
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All-New eK X EV Earns Top Rating in Vehicle Safety Performance 2022 Car Assessment by JNCAP
camel January 26, 2023
TOKYO, Jan 26, 2023 – (JCN Newswire via SEAPRWire.com) – Mitsubishi Motors Corporation (hereafter, Mitsubishi Motors) announced that the all-new eK X EV (pronounced "eK 'cross' EV"), an all-electric kei-car(1),(2), has earned the Five Star Award, the highest rating, in the Vehicle Safety Performance 2022 car assessment by Japan New Car Assessment Program (JNCAP)(3).
Mitsubishi Motors remains committed to its safety-oriented philosophy of achieving a mobility society with zero traffic accidents through continued efforts to develop and spread safety technology, and to spread knowledge about traffic safety.
In order to make it easier for buyers to choose cars with better safety while also promoting the development of safe vehicles by automakers, the Ministry of Land, Infrastructure, Transport and Tourism (MLIT) and the National Agency for Automotive Safety & Victims' Aid (NASVA) perform various assessment tests each year for car safety performance mainly on high sales volume cars and publish the results. Only the cars that earn the highest evaluation (A rank) in both collision safety performance and preventive safety performance, and are equipped with an automatic accident emergency call system subsequently receive the Five Star Award, representing the highest assessment.
Website of the NASVA
www.nasva.go.jp/mamoru/en/
www.nasva.go.jp/mamoru/en/assessment_car/detail/249
Collision safety performance
The eK X EV comes standard equipped with driver and passenger SRS airbags, front seat-mounted side SRS airbags, and side curtain SRS airbags, as well as driver SRS knee airbag that cushion the driver's lower body to mitigate leg injuries while improving protective efficiency by holding the body in position. The seven airbags enhances collision safety performance.
Preventive safety performance
Active safety technologies are standard equipped on all vehicles, combining nine advanced driver assist features including the Forward Collision Mitigation system (FCM) that alerts the driver and applies the brakes to assist in avoiding collisions or mitigating collision damage whenever it detects vehicles, pedestrians and bicyclists ahead and determines a risk of collision, as well as Lane Departure Warning (LDW) and Lane Departure Prevention (LDP) that alert the driver if the vehicle is about to drift from its lane and support in returning the vehicle by applying the brakes in a short period of time, and Emergency Assist for Pedal Misapplication (EAPM) that alerts the driver and applies the brakes to assist in avoiding collisions or mitigating collision damage whenever it detects obstacles ahead such as vehicles, pedestrians and walls, and the driver applies the wrong pedal.
Automatic accident emergency call system
The eK X EV is equipped with emergency call system (with automatic emergency notification feature when airbags deploy)(4) to connect with HELPNET operation center at the press of a button during a medical emergency or when seemingly in danger. Additionally, if an accident does occur, it automatically connects to a call center in conjunction with the deployment of the airbags and is also compatible with the D-Call Net system that makes early-stage decisions on mobilizing rescue services such as Doctor Helicopters, or air ambulance.
Special website for eK X EV (in Japanese only):
https://www.mitsubishi-motors.co.jp/lineup/ek_x_ev/special/
Product website for eK X EV (in Japanese only):
https://www.mitsubishi-motors.co.jp/lineup/ek_x_ev/index.html
The eK X EV is a new EV model in the eK X series(5), Mitsubishi Motors' kei-car series with an SUV flavor and a driving range of 180 kilometers (km, in WLTC mode)(6),(7) on a single charge that is sufficient for everyday use. It also combines spacious and pleasant cabin space and user-friendliness with the smooth, powerful driving experience of EVs, a quiet and comfortable ride, as well as advanced driver assistance systems and connectivity.
(1) Kei-car is a vehicle category in Japan for microcars.
(2) The eK X EV is a model designed under planning and development management by NMKV Co., Ltd., a joint venture of Nissan and Mitsubishi Motors. The results of the Nissan Sakura were used in this evaluation, while some of the evaluations were conducted using the eK X EV. The Nissan Sakura also received the Five Star Award.
(3) JNCAP is a joint project by the MLIT and NASVA.
(4) Installation of the smartphone application My MITSUBISHI CONNECT and user registration are required to use the service. Emergency call system is an emergency calling service (HELPNET) provided by Japan Mayday Service Co., Ltd. D-Call Net is a registered trademark of Emergency Medical Network of Helicopter and Hospital (HEM-Net), a certified non-profit organization. Doctor Helicopters might not be able to mobilize depending on circumstances such as location, time of day, or weather.
(5) Lineup includes eK X, a height-wagon kei-car, and eK X space, a super height-wagon kei-car.
(6) In Japan, approximately 80 percent of users of kei-cars and compact cars drive 50 km or less per day (Mitsubishi Motors' survey). Accordingly, it is estimated that most users can drive for two days without recharging.
(7) WLTC, or Worldwide harmonized Light duty Test Cycle, is an internationally recognized test cycle that is composed of urban, suburban, and highway driving modes with average usage ratios.
About Mitsubishi Motors
Mitsubishi Motors Corporation (TSE:7211), a member of the Alliance with Renault and Nissan, is a global automobile company based in Tokyo, Japan, which has about 30,000 employees and a global footprint with production facilities in Japan, Thailand, Indonesia, mainland China, the Philippines, Viet Nam and Russia. Mitsubishi Motors has a competitive edge in SUVs, pickup trucks and plug-in hybrid electric vehicles, and appeals to ambitious drivers willing to challenge convention and embrace innovation. Since the production of our first vehicle more than a century ago, Mitsubishi Motors has been a leader in electrification — launched the i-MiEV – the world's first mass-produced electric vehicle in 2009, followed by the Outlander PHEV – the world's first plug-in hybrid electric SUV in 2013. The company announced a three-year business plan in July 2020 to introduce more competitive and cutting-edge models, including the Eclipse Cross (PHEV model), the all-new Outlander and the all-new Triton/L200.
For more information on Mitsubishi Motors, please visit the company's website at www.mitsubishi-motors.com/en/
Tagged mitsubishi, motors, performance, safety, with
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An app designed to help job seekers prepare for psychometric and aptitude testing has taken top prize in this year's University of Bath's student Apps Crunch Competition, winning the team a trip to Silicon Valley to meet University alumni working in leading global tech companies.
The Apps Crunch competition is run by the University's Students' Union Enterprise Education Office. Workshops and events were run in conjunction with the Bath Digital Festival and the competition was judged by a panel of local tech experts, chaired by Richard Godfrey, CEO at Bath company Rocketmakers, an incubator for tech and new media start-ups.
The Psychometrico team of students (Martin Obretenov, Ventsislav Dimov, and Pritha Shorewalu) are all final year Business Administration students from the School of Management and were inspired to create the app from their personal experience of applying for jobs, and finding that they would have liked more opportunity to practice and prepare for psychometric and aptitude testing.
They will now experience a career-enhancing all-expenses paid week in San Francisco to meet with University alumni working at tech companies including Apple, Facebook, Instagram and Eventbrite.
Martin Obretenov, from the winning team, said: "We could not believe it when we heard we had won. It takes a while for the thought of a trip to San Francisco to sink in! The competition was great and we were grateful for getting to be finalists, but actually winning AppsCrunch is life-changing!
"We learned a lot during the competition on how to do the real thing. Before getting together to work on this none of us had built a wireframe or done an actual pitch. It was a wild ride and we would all do it again!
Team MixMe and their app to allow users to interactively customise and order cocktails at bars using wireless paymentsMixMe's poster presentation was selected for the People's Choice Award and team members Joshua Maynard, Cai Thomas and Dan Williams will attend a reception at St James' Palace, hosted by the University Chancellor HRH The Earl of Wessex.
Richard Godfrey, Chair of Judges, said: "The Apps Crunch competition is really going from strength to strength based on the entries we received this year. Many of the concepts were more thought through and better presented than we often see at Rocketmakers from more experienced founders, so I have to congratulate the Apps Crunch teams.
The Psychometrico team will travel to San Francisco in early 2015 funded and supported by University alumni based in the United States.


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The Endangered Species Act is threatened under Trump and under Trump's proposed budget, wild horses could be sold for slaughter. The U.S. Department of Agriculture removed access to animal welfare records and Trump supports NRA legislation to restrict the National Parks Service from regulating hunting, which would include allowing bears and their cubs to be killed right in their dens. And let's not forget that Trump and his sons, Eric and Don Jr., are notoriously very pro-trophy hunting (see photo below). This is not a left/right or Democrat/Republican issue, and it's not something that can be blamed on the media. This is about an individual who poses a real danger to the animals we seek to protect.
While there have been many social issues inflamed by Donald Trump, we particularly cannot ignore how Trump has given cover to hate groups, especially when he tried to equalize blame for what happened at a pro-Nazi/racist rally in Charlottesville, in which a woman was killed. If you participate in the same rally where swastikas are proudly held, you are not a "fine" person.
There are times when it is incumbent upon us as citizens of this great country to rise and take a stand. Trump embraced corruption and hatred during his campaign, and now as president, we believe it is our moral duty to speak out. We would do so no matter what banner he flew.
To those who choose to withdraw their support because of this stand, we wish to be perfectly clear. If speaking out means SHARK loses donations, then we will lose donations. Those donors should keep their money, and we will keep our ethics.


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'Moffie' to premier at BFI London Film Festival
Jul 26, 2019 | Movies
MOFFIE to premiere in the UK in the main competitive section of this year's 63rd BFI London Film Festival!
Oliver Hermanus and Portobello Productions are delighted to confirm that their new film, MOFFIE, will have its World Premiere in the official
selection of the 76th Venice Film Festival which starts on August 28, 2019. MOFFIE was made in association with Hermanus' Cape Town-based Penzance Films with the support of the Department of Trade and Industry South Africa.
MOFFIE has also been invited to premiere in the UK in the main competitive section of this year's 63rd BFI London Film Festival!
This is the second film by Hermanus and only the fourth South African film to receive an official invitation to Venice in the 76 years of the festival. Hermanus' previous film The Endless River (2015) was the first South African film to compete for the Golden Lion. MOFFIE will premiere in the Orizzonti (Horizons) Competition. Hermanus' film SKOONHEID (BEAUTY) won the Queer Palm at the 2011 Cannes Film Festival and his first film SHIRLEY ADAMS was nominated for the Golden Leopard at the Locarno International Film Festival in 2009.
MOFFIE is produced by Fugard Theatre founder South African born Eric Abraham who produced the Academy award-winning films – Pawel Pawlikowski's IDA (2014) and Jan Sverak's KOLYA (1996) and Jack Sidey of Portobello Productions. It is based on the memoir, Moffie, by André-Carl van der Merwe and tells the story of a conscript who embarks on his military service in 1981 South Africa.
The film stars Kai Luke Brummer in his first film lead performance as well as a cast of sixteen young actors, many of whom make their feature film debut.
In 2018 the producers of the film along with casting director Jaci
Cheiman hosted a nationwide casting call for the film's lead and for the other conscripts. Kai Luke Brummer attended no less than eight individual castings before bagging the leading role of Nicholas. Two of the near thousand hopefuls who responded to a Facebook and press campaign and consequently attended the casting sessions in Johannesburg, Matthew Vey and Rikus Terblanche, landed other principal parts in the film. They are both still in high school.
The creative team behind MOFFIE are Hermanus regulars, working on what is their third collaboration with the director and they include SAFTA award winning production designer, Franz Lewis, renowned costumer Reza Levy and director of photography, Jamie D Ramsay. The original score is composed by Braam du Toit and the film is co-produced by another Hermanus collaborator, Thérèsa Ryan – van Graan. The film was shot last summer in various Western Cape locations.
Every year The Venice Film Festival is a highlight of the international film calendar, welcoming only the best in the cinematic arts and plays host to celebrity-filled premieres and film events. It takes place from 28 August to 7 September on the Lido in Venice, forms part of the Venice Biennale and is the oldest film festival in the world.
MOFFIE will be released in South Africa later this year.
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Lake Hartwell If you are looking for a place to build your dream home, this is it! Quiet neighborhood and lake access plus verbal approval for double slip dock. Lot is out to end of point as seen on photos. Gated community with easy access to 1-85.
Seraph Point is a subdivision within the city of Lavonia, Georgia. There are currently 1 Homes for Sale within Seraph Point, with asking prices ranging from $90,000 to $90,000. The average list price per square foot of the available inventory in Seraph Point is $0, which is the Lavonia average of $0. Recent comparable homes have been selling for 70.59% of their asking price. Waterfront homes represent 0.00% of the available Seraph Point inventory. The population of Lavonia, according to the 2010 Census, is 2,156. The total number of households in the zip code of Seraph Point is 2,979, with an average household size for of 2.43 people. The total number of renter households within the zip code of 30553 is 847, which means that 71.57% of households in this zipcode are owner occupant households.
Seraph Pointe Rd, Lavonia GA 30553 is a Land, with 0 bedrooms which is for sale, it has 1/2 - 1 Acre sqft, 1/2 - 1 Acre sized lot, and 0 parking. A comparable Land, has 0 bedrooms and 0 baths, it was built in and is located at Seraph Pointe Rd Lavonia GA 30553 and for sale by its owner at $ 90,000. This home is located in the city of Lavonia , in zip code 30553, this Hart County Land, it is in the Seraph Point Subdivision, and Hartwell Shores are nearby neighborhoods.


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HomeblogCompany Formation in DubaiHow to setup a representative office in Dubai?
How to setup a representative office in Dubai?
Posted by: DBS Editorial Team
Categories: Company Formation in Dubai, Dubai Business Services
Setup a representative office in Dubai to expand and channelize your foreign company. Starting a representative office will not only provide you the geographical expansiveness but also offer economic upliftment.
Foreign entities setup a branch office in Dubai to act as a subsidiary for the parent company that is situated in abroad. Companies setup a branch office in Dubai mainly is to promote and market the products and services of the parent company into an international market. Setting up a representative office in Dubai also eases international transactions or channelizes revenue.
A branch office or a representative office in Dubai is ideal for companies interested in expanding their business operations in the UAE. A representative office is characterized by the fact that is a dependent structure to its parent company abroad. A foreign company in Dubai may start a representative office for multiple reasons. However, they need to adhere a process to effectively incorporate the representative office in Dubai.
So, how to setup a representative office in Dubai?
The process of setting a representative office in Dubai involves a few steps. Those are:
What are the requirements and costs involved to setup a representative office in Dubai?
Reliable Local Agent
Trade Name Reservation
Initial Approval
Ministry of Economy (MOE)
DED License
Get free consultation from an expert before you setup a representative office in Dubai:
Identifying A Local Agent,
Reserving A Trade Name,
Applying to The Ministry of Economy,
Acquiring A Trade License from the DED
Setting up a representative office in Dubai also requires you to carry out the administrative tasks with the Department of Economic Development (DED). Moreover, you may also have to become a member of the Chamber of Commerce and Industry.
Registration of a foreign company in Dubai or anywhere in the UAE requires a local agent. This is the primary requirement if you wish to setup a representative office in Dubai. It is mandated to have a UAE national as your local agent in Dubai UAE.
The Department of Economic Development (DED) is the governing body for all commercial entities in the UAE. The Department of Economic Development also reserves the right to approve the trade name for the foreign or parent company.
After submitting the passport copies of the investors, the parent company papers and preliminary documentation, the Department of Economic Development (DED) provides the initial approval to setup representative office in UAE.
To setup a representative office in Dubai an approval from the MOE is a must. An application is filled and submitted at the MOE counter describing the foreign company. The application must specific complete information about the foreign company. Such as address, business activity, allotment of shares, etc. The MOE may also request documented proof concerning the parent company.
After receiving the approval from the Ministry of Economy you can submit your application to the DED. Other PRO services and supplementary paperwork might be required while setting up the representative office. After all the documents are submitted the commercial license is issued by the DED.
We at DBS Business Setup help you evaluate the various aspects of setting up a representative office in Dubai. Speak to an expert from DBS Business Setup, click here https://www.dubaibusinessservices.com/ to chat with our live associates and book your free consultation today!
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I sat down with Eric Double and Julia Nish-Lapidus of Theatre Caravel to discuss their upcoming 15th edition of Sea Change: a night of new performance going on this Saturday October 12th. We talked about community in the arts, the draw of baked goods and audience participation and the importance of providing a relaxed venue for artists to present and develop their work and for audiences to witness and interact with the work in development of local artist.
HS: Let's begin with you telling me a little bit about Sea Change.
ED: Sure! Well Sea Change, a night of new performance is the event that we, Theatre Caravel, run as part of our company initiatives. It's a quarterly event where we invite artists of all different types, be it visual artist, musicians, poets, playwrights, mask performers, clowns etcetera, we've had it all, and we invite them to show fifteen minutes of new work that they are working on in front of a pretty diverse audience, to sort of inspire the artists to continue working on their pieces and giving the audience a chance to see work in development in a very supportive, creativity conducive environment.
JNL: It's also about the meeting of all of the different artistic mediums. The whole idea behind Sea Change was that we didn't want to be a theatre company just for theatre people. We love music and visual art and all of these different mediums, so we thought why don't we invite these amazing people we know who are doing other artistic things to come be part of our theatre company through this event with the hope that connections would be made between the musician and the spoken word artist and so on. We've actually had a lot of Sea Change performers meet at the event and hook up to do shows together afterwards, inspired to mix their two mediums. That was one of the ideas behind the event – to say it's not about the theatre community only, it can be about the artistic community as a whole.
HS: So would you say that was your main inspiration – to create this sort of artistic event in the city which people can feel part of?
ED: Well, yeah! It actually stemmed from this idea that was inspired by Julia's parents, who had been going to these events called House Concerts. We thought it was a really novel idea that local musicians like the Wainwrights would put on these tiny concerts for maybe maximum fifty people in someone's house, in a relatively laid-back performance.
JNL: They were my parents' neighbours who were doing these concerts for maybe thirty-five to fifty people. They would get really great musicians and put on a show in their house. They would do it maybe six times a year and it would completely sell out! It started off with just their friends but then their friends would tell people and so on and by the time my parents moved in next door, they had to buy their whole year's subscription to these House Concerts in advance because it would sell out like crazy. People just loved being there. They would serve food and it had a super relaxed vibe while providing this amazing musical experience.
So originally Sea Change was supposed to take place in one of our houses… that was the plan! (They both laugh). Then we just realized that we didn't have houses that could fit all of the performers and more than fifty people at once.
ED: The idea was to incorporate the laid back spirit of these events, because up until that point, I don't think I had ever been to anything that wasn't just theatre focused and was really that relaxed, basically. I think we were kind of hungry to explore our inspirations behind our own artistic practice, and hopefully do that for other people too.
JNL: And supplying free food was a big part of it for us. As much as that seems like an afterthought of 'Oh yeah, there are free baked goods', for us that was also a big part of creating the community feel at Sea Change of really bringing everyone together on multiple levels. Though we couldn't do it in a home, our focus was still on making it feel 'home-y'.
JNL: Exactly! Well I bake, my mom bakes, and this woman who was best friends with my grandmother, who is pretty much like a grandmother figure to me, she bakes too! It's like family baking for everyone at Sea Change, which I think makes it a little more special. And people always enjoy being able to go over and talk to the little old lady who baked those brownies that they love.
HS: Oh? And how did that go?
ED: Really good, actually! It was from a box. It was our birthday cake but still, I baked it. It's as far as my baking contributions have gone though so far.
HS: So how long have you been doing this event? Was it 2009 when you had your first Sea Change?
ED: We launched in May of 2009 and the one coming up on October 12th will be our fifteenth!
HS: Wow! How have you seen Sea Change develop over these four years?
JNL: He did that twice.
ED: Yeah! And then he said, "You know, I also do photography. Can I put up some photos at the next one?" And we were like "Of course!" And now he's going to be performing his own music! He, like many of us including Julia and myself, are a little more multidisciplinary, as I think you kind of are in the theatre community just naturally. If you're producing your own work you're going to be doing more than just acting or producing. Many of these artists do this, as well. We've seen more and more artists come back in different ways and collaborate with one another as well. So yeah, I guess it's really grown into this community of collaborative artists and invested audience members over the past four years.
JNL: We have a lot of regulars who we just know will show up every time who have been there from the beginning and it's been interesting to see new people come on and in turn become regulars as well. Most of our performers tend to, if they are new to us, after performing once, chances are we'll see them at another one as at least an audience member. Because of this, our audience has grown even through just having new performers. I mean each performer usually brings their own audience and we've seen through this that people come back again and again because it's just a great experience. It's just very cool to see that audience base develop in such a contagious way.
Most of our audience are not, actually, theatre people too! They vary in age… really a whole gamut of ages. We get people who are, for the most part, interested in the arts in general. They go to theatre and to concerts and then they find Sea Change and think this is something where they can kind of see it all and feel like they are even a part of it. I've had a lot of people who are not in the arts say that this makes them feel like they are a part of the community versus going somewhere else where they are just sitting in the audience and feeling more like a separate spectator. It's developed that way in which the community is building, not just with performers, but everyone in that room becomes a part of the event.
HS: To what level is Sea Change participatory or is it just by the nature of how it is, the audience feels part of the event?
JNL: We'll we encourage audience involvement and it also just sort of happened that our performers started getting the audience involved in their work. We have a lot of musicians who do call and response stuff with the audience and people always come to us timidly saying, you know "I was thinking of doing this thing and it would involve having the audience do something with me?" and we're always like, "Yes!" This is the type of audience that feeds off of that type of thing. They are going to get involved and we love it! We had a performance once of a play reading and she needed people to throw ping pong balls as pellets of ice getting thrown at the actors throughout their scene, and the audience loved it to the point where people would hold on to balls and throw them at performers later on during the night because they thought it would be fun. We've had times where a musician needs to re-tune during the set and one time someone started telling a joke and when they still weren't done tuning one of the audience members stood up and shared one of their jokes and now it's a thing that sometimes happens throughout the event. It's an opportunity where the audience gets to participate and talk to the performers and everyone gets to share a little something. It's great watching aspects like that develop.
ED: I think that's also partly because of the venue that we do it in, which is called CineCycle (behind 129 Spadina Ave.). It's a bike shop that is converted at night into some sort of performance venue, often times for film screenings. If you go there during the day you would never believe it's actually a venue. It's a bike shop and there's just bike stuff everywhere, but then Martin, the guy who runs it carts all of the stuff out and transforms it into a performance space by night. I think when people come into the venue for the first time they are a little taken aback at how personal it feels. It's not like a traditional venue. It has a lot of character to it, so immediately when you're sitting there and you're watching a performance piece going on in an unusual setting, it kind of breaks down a barrier. The audience is kind of on top of the performers in a way that there really is very little fourth wall. This allows those barriers to break down, causing the event to be a little more immersive.
JNL: Going off that, my mom is selling the tickets at the front, so she's the first one who's going to greet you as she's sitting there, proud and excited about the event. It's very cute. We're also walking around saying hi to everyone, the performers don't hide backstage, they have seats in the audience and watch the rest of the show until they get up and do their thing. And there is always a crowd of people hanging around the baked goods table just chatting and meeting new people. The energy is meant to be very warm and welcoming. We've put a lot of emphasis on that.
We've also kept it at a seven-dollar price point if you book in advance and ten dollars at the door for the past four years, with no intention of making it higher and I think that goes into the idea of community. We're not trying to make money off of this event. We cover the costs to have the event because having it and providing that space for everyone is the most important part of it all. We don't want it to be the kind of thing that anyone has to think twice to come to. We hope that seven dollars makes the event accessible enough and the goal is to make the whole thing as easy to be a part of for anyone and everyone.
JNL: It's just fun having people come up to me and try to pay for the baked goods and I tell them not to, that it's all part of it. For seven dollars, it's all of the performances, the whole evening and all of the food there. Half the time the night ends with me sending someone home with a whole cake or batch of left over cookies.
HS: Putting on an event like this for four years, you clearly have seen some merit in providing this kind of event for the Toronto arts community. Why do you think events like this, where you say the venue feels a little more personal and people feel a part of both the event and its development, are so important to provide for the arts community?
ED: That's a great question and I mean I've seen other events crop up around the same time that we started doing this, like Crapshoot with Theatre Passe Muraille, which I think is pretty notable for providing an event for many artists who are starting their pieces, and I think that these events have this sort of laid-back atmosphere which I think has a lot to do with their success. In terms of why that's important to the theatre scene, I think it's partly because in our generation of theatre creators there's a lot of us, basically, who want to have a voice and there aren't enough avenues for us to get it out there in, maybe, the traditional sense. These kind of low-key events give an opportunity for artists just to try something out. It's an opportunity to fail and succeed on their own dime, sort of thing.
I think Sea Change has been successful, partly, because the artists feel comfortable just putting themselves out there. That's why it's so endearing, that's why the audience gets on board so easily, because these artists are doing it for the love of doing it, not because there's any type of pressure on them to either get a job or to meet a certain expectation. People just want to see the performers do really interesting work and take risks. I think that this format is popular because people, audience members and artists alike, want to feel like they are part of a community that supports them.
JNL: And I think it's important from the audience perspective too in that it kind of makes the whole arts world more accessible to everyone. It lets everyone be a part of a special little event where new theatrical work is being created and it's an opportunity to invite anyone and everyone to come and be a part of its creation. Haley McGee (Toronto-based playwright/performer – Oh My Irma) has workshopped sections from a couple of her plays at Sea Change. I've had a lot of people say to me, "I saw it at another place and it was so great because I had seen it in earlier stages here at Sea Change before. I remember being a part of it and talking to her about the piece and answering questions she had about it while she was still writing". I think that kind of accessibility to new local work is important to the audience and their investment in the arts community and it's important to the artist to be able to show their work at these stages to an audience that they don't completely personally know. It's a real integration of audience and performer, I think, which is really crucial to developing continued support and attendance of the arts outside of events like these in the city.
HS: What do you hope for the future of Sea Change?
ED: Well, that's a great question and one we've been talking about a lot now that we've done four years of Sea Change successfully. We've talked about a few different things… I mean ideally having something like a residence program would be really nice to have – Sea Change, not necessarily on a larger scale, but maybe over a longer term. We've been looking into potential grants for artists and maybe even multidisciplinary collaboration between artists, which seems to be happening a lot more these days, to create more of a long-term opportunity and have Sea Change be a place where they can show what they've been working on.
I've also thought about doing a young company of sorts, starting from the ground up, having them either just be there or workshop some stuff. So yeah, there are a couple ideas on the table right now for the future of Sea Change.
JNL: We've talked about wanting to do kind of a larger scale festival sort of event, either running a longer period over an entire day or the course of a whole weekend, bringing in a lot of both past performers and new performers. I feel like that might be an anniversary celebration sometime. Our anniversaries keep sneaking up on us so we keep missing it, but it'd be great to do just a really big Sea Change – Sea Change on steroids! We also want t-shirts! We have buttons and magnets so I feel like t-shirts are the next step up.
ED: Yeah, we've had over a hundred twenty performers now so there's a pretty good well to draw from to welcome a lot of people back. We've had quite a few returning performers throughout these years and they seem to really love returning. I mean one of our performers is coming back from Zurich, moving back two days before Sea Change, and she already has her tickets! It'd be great to get all of these people back in a room together to sort of celebrate this community, which has sprung up around it, thankfully. I mean we were never sure if it would catch on and people seem to really love it! I think it may have something to do with the baked goods… (laughs). It's all about the brownies!
HS: It's always about the brownies. Tell me a bit about what you have planned for your upcoming Sea Change.
ED: Well our Sea Change coming up is jam-packed, as always! We have a playwright named Claire Acott, who has done a Toronto Fringe show in the past and is currently working on a new show, so she'll be doing a part of that. We also have another Fringe veteran, Laura Anne Harris, who instead of doing a one-person show, she's going to be trying out a four hander for the first time. Again, one of our greatest joys is watching artists try out new things. We have Shawn Jurek who is our musician. He'll be doing a lovely acoustic set. Then we also have a new sort of music/theatre piece with Andrew Gaboury, who's a playwright and has also done stuff with us in the past, and a couple of his fellow artists (Kira Hall and Rob Schuyler) who are making a new music/theatre play. Not a musical, per say, but the mix of music and theatre into a new piece. Then we have one of our, I like to call them, our Sea Change stars, like our greatest hits, an artist coming back named Teodoro Dragonieri and he'll be showing some of his world-class visual art. I'm not kidding… it is incredible work! It belongs in a museum… or somebody's house if you want to buy it, you can at Sea Change! So we are really lucky to have his work, and the work of the rest of these artists, which will make for another jam-packed night.
JNL: I was also thinking of looking up new cookie recipes… I'm thinking chocolate but I'm still undecided.
HS: I was going to ask, what's new on the baking front but I guess they'll just have to go to find out!
ED: Exactly! Well, thanks so much and we look forward to seeing you all around the baked goods table on Saturday.
Theatre Caravel presents Sea Change: a night of new performance.
What: 15th edition of Sea Change: a night of new performance. Brilliant new performers, and a couple favourite past performers, all trying out some incredible new work you won't see anywhere else. Come to see new work, stay to chat with the artists, and then stay later to finish off the complimentary baked goods!


To begin looking for movers I went on line. Got dozens of phone calls and finally picked a mover. They never showed up. Talking to my neighbors,they told me to call Braun Moving as they had a great experience with that company. I was, by this time very frustrated but Robin was so organized and professional that all my nervousness went away. In my case, I was moving 1,000 miles from CT to GA and had a specific timeline since I was in CT only briefly. Robin found an opening and the crew arrived on time and ready to work. And boy did they work. I watched the entire process with amazement. Little to no talking on their part except about the job at hand. Eveything was wrapped better than I could have hoped for. On to Georgia! When the truck arrived, the driver John, was very prepared and had arranged for a crew to unload the truck into our storage building. Despite a shoulder injury from a few days prior, he supervised the unloading. This move could not have gone more smoothly. Save yourself a ton of anxiety and aggravation. Use this company as they are the best of the best. It does not get any better than this. I authorize anyone to contact me to verify the authenticity of this review. Thanks to Robin, John, Kim and everyone at Braun and Stevens moving. You are all amazing.


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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
by Andrea NguyenAndrea Nguyen
Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes.
Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India's rich, syrupy sweets).
Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.
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ANDREA NGUYEN is an author, teacher, and consultant based in the San Francisco Bay Area. Born in Vietman, she came to the United States at the age of six. Her first book, a children's book, chronicles that journey. She has written a number of acclaimed cookbooks, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook. Her food writing has appeared in the Wall Street Journal, Cooking Light, Lucky Peach, Saveur, and Rodale's Organic Life, where she is a contributing editor.
Dumplings make people smile. At their core, they are fun, uncomplicated, wonderfully satisfying foods that can be enjoyed with a crowd or savored in solitude. They're reminders of good times–preparing them for family, noshing on them with friends, or queuing up for them with great anticipation. The individual dough morsels, diminutive pouches, and leaf-wrapped packages contain treasures that never fail to please the palate.
I've enjoyed a dumpling-filled life since my youth. One of the first cooking assignments my mother gave me (after cooking rice) was folding wontons. After all, we ate rice daily and frequently ate fried wontons and wontons in soup. My mother was smart to figure out that a precocious ten-year-old was perfect for these elementary but crucial family kitchen duties.
Making batches of 150 to 200 wontons became part of my life, and I rarely thought of it as drudgery. I rather liked folding different shapes and devising new methods to make the work go faster and better. I didn't always work alone; sometimes my siblings and I challenged one another to see who could fold the prettiest wontons or pleated pot stickers.
We used premade wrappers for Chinese-style dumplings because they were readily available, but there was no such convenience for Vietnamese dumplings. Those were my mother's specialty, and she prepared hers from
scratch to ensure that our family had the tastes of our homeland. Treats such as bánh ít (Steamed Sticky Rice Dumplings with Shrimp and Pork, page 168) were part of my options for both breakfast and afternoon snacks. We also exchanged gifts of homemade Vietnamese dumplings with family and friends–we all knew they were hard to come by in the United States.
I've probably eaten as many Asian dumplings "out" as I have at home. My father regularly piled us into our Buick Estate Wagon and drove over an hour to Chinatown in Los Angeles for Saturday morning dim sum. In the restaurants' din, I listened carefully for the dumpling ladies' melodious calls as they made their rounds of the tables: har gow, siu mai, char siu bao–the Cantonese names of perennial favorites (shrimp dumplings, cook-and-sell dumplings, and roasted pork buns, respectively).
During a yearlong fellowship in Hong Kong in the early 1990s, I explored first-rate dim sum houses, experienced for the first time wondrous translucent Chiu Chow Dumplings (page 137) filled with a nutty surf-and-turf mixture, and nibbled on magnificent tiny steamed buns on a trip to Yunnan province in China. I observed professional dumpling cooks whenever possible, and upon returning to the United States, not only did I continue to seek out more Asian dumplings, I also began experimenting with making Chinese and other styles of wrappers from scratch. I asked my mother about Vietnamese dumplings, their fillings, dough, and cooking techniques. It wasn't long before I realized that there were many similarities among the dumplings enjoyed in Asia.
I studied cookbooks for tips and keys to unlock the world of Asian dumplings. My skills improved through lots of trial-and-error, as there was no publication dedicated to Asian dumplings and cooking classes on the subject were extremely rare. The dough and rolling techniques were hard to figure out at first, and I made plenty of blunders, but my clumsy-looking results always at least tasted good. In fact, over my years of eating and cooking, and especially through the process of polishing the recipes for this book, the most important insights I've gained are these:
• Asian dumplings don't have to look pretty to taste fabulous.
• With few exceptions, there are numerous ways to fold and shape a dumpling.
• Practice is the way to mastery, but you really don't have to lead a dumpling-obsessed life to learn to make them well.
• You get to eat your mistakes! Enjoy them as much as you do your successes.
Defining Asia and Asian Dumplings
Asia is either huge or humongous, depending on where you draw the defining boundaries. Though the Middle East, Turkey, the Central Asian republics, and most of Russia are, geographically speaking, part of Asia, the recipes in this book come from the three subregions of East Asia, Southeast Asia, and South Asia. A good number of the dumplings from this vast swathe of territory have Chinese roots, as the Middle Kingdom's preparations begot many others throughout Asia, and because Cantonese dim sum is popular all over Asia and abroad wherever there are large Asian populations.
But what exactly is a dumpling in the Asian context? Many English speakers categorize Asian-filled pastas, such as pot stickers and wontons, as dumplings, but in actuality the concept of the dumpling does not exist in the Asian culinary framework.
In the same vein as Shu Xi (if many hundreds of years later), acclaimed Chinese cookbook author Irene Kuo described pot stickers, siu mai, wontons, egg rolls, buns, and the like as "dough stuffs" in her classic 1977 work The Key to Chinese Cooking. In the Vietnamese repertoire, such foods belong in the immense category of bánh. Similarly, kuih is the Malay term attached to a large category of savory and sweet cakes, pastries, and dumplings. An Indian vada can be described as a fritter, doughnut, cake, or dumpling.
Ambiguity aside, all dumplings share certain characteristics. They are simple foods with few social pretensions. On occasion they feature meat or seafood, but for the most part, they involve dough made from staple grains, legumes, or vegetables, along with water, salt, and, sometimes, leaven. It is the humble nature of dumplings that steals people's hearts.
After spending much time pondering, researching, and preparing these foods, I can conclude that for the purposes of this book, Asian dumplings include savory and sweet dishes that are made from balls of dough, or are small parcels of food encased in pastry, dough, batter, or leaves. As you can imagine, there are endless possibilities, and the recipes herein offer a broad sampling to hone your skills and whet your appetite for more.
Why Make Wrappers from Scratch?
Commercially made wonton, pot sticker, egg roll, and spring roll skins are readily available in the refrigerated section of most supermarkets, but there is a marked difference in the end results when you make the wrappers from scratch. Many cooks cannot fathom preparing Asian dumplings without the store-bought skins; but in fact, there are Asian cooks who could not imagine dumplings without homemade ones.
I could not present a pan-Asian collection of dumplings if the focus was on pre-made wrappers because that would narrowly limit recipes to certain Chinese or Chinese-inspired preparations. The world of Asian dumplings is vast, and you can only begin to taste and experience the multitude of dumplings if you venture beyond the skins available on grocery store shelves. Asian dumpling masters, whether professionals or home cooks, take pride in making their own skins and dough. With a little guidance, you can too. Additionally, after you've made dumplings from scratch, you will become a more informed dumpling diner, as you'll have a deeper understanding of what goes into making stupendous ones.
Fresh wrappers are easier to prepare and to work with than people think, as they do not need to be moistened to seal. They also stretch and are very forgiving, yielding to your pulling, pleating, and pinching. Surprisingly, many dough ingredients are available at regular supermarkets, while specialty flours and starches are standard items at Asian markets. You may not always have time to make dumpling wrappers from scratch, which is why there are "Lazy Day Tips" scattered in this book to guide you when you want to substitute store-bought skins.
A Cook's Guide to This Book
To direct you toward success, the recipes in this book are arranged in a progressive manner. Chapters are organized by dough types to help you focus and develop your skills. A master dough or batter recipe often leads, and recipes with different fillings and cooking methods follow.
The collection begins with dumplings encased in a basic wrapper made of all-purpose flour and water. If you then add egg, leaven or fat, you can create more complex doughs for knockout thin wonton skins, pillowy stuff-ed buns, and flaky pastries. After the section on dumplings based on wheat-flour dough, subsequent chapters focus on dumplings that employ less familiar ingredients, such as wheat starch, tapioca starch, and legumes and tubers. Interspersed among those recipes are a few that use banana leaf as an inedible wrapper that imparts special fragrance and flavor. See "Tips for Success" on page 19 for specific hints on using the recipes.
Use the drawings in this book to help you shape dumplings, but also look online at Asiandumplingtips.com for additional assistance in the form of photos and video. You'll be able to obtain extra information, pose questions, and share knowledge.
Essential and Handy Equipment
You will need basic kitchen equipment and a few modestly priced additions to prepare the recipes in this book. Sharp knives make fast work of prepping filling ingredients; the Japanese-style santoku and usuba knives are great for producing thin slices and fine cuts. A food processor, an electric mini-chopper, and a spice grinder (or electric coffee grinder reserved for spices) are all great time-savers for making dumplings.
To this battery of equipment, I encourage you to add three essential tools for preparing Asian dumplings: a wooden-dowel rolling pin, a Chinese steamer, and a scale.
Wooden-Dowel Rolling Pin Producing delicate round wrappers for dumplings is faster and much easier with a skinny, lightweight wooden rolling pin. One hand works the pin in short downward strokes while the other hand rotates the dough to create a thin, delicate wrapper. You can't do this quickly and efficiently with the standard Western rolling pin. Look for the Asian rolling pins at housewares and restaurant supply shops in Asian enclaves. They come in different widths, but one that is about 3/4 inch thick is standard. Or, go to a home improvement or hardware store and have a 12-inch section cut from a 3/4-inch-thick dowel. Before using it, lightly sand the dowel to ensure a smooth surface.
Chinese Steamer There are various ways to improvise the Chinese steaming process–ranging from crisscrossing chopsticks in a wok and balancing a plate of food on top to using recycled tin cans and a Western collapsible metal vegetable steaming basket–but the best tool for cooking dumplings is an actual Chinese steamer. It is an ingenious, well-thought-out piece of equipment that has been indispensable to Asian cooks for eons.
A metal Chinese steamer costs about $50; a bamboo steamer set costs roughly half as much. Years ago, these pieces of equipment were hard to find; but nowadays, they are widely available at Asian markets and cookware shops and online.
Made of aluminum or stainless steel, a multitiered metal steamer comprises a large bottom pan; two sturdy, stackable trays for holding the food to be cooked; and a domed lid. The bottom is lightweight, allowing you to bring lots of water to a boil quickly and keep it going without having to replenish the water often. The trays are perforated, usually with holes the size of peas or smaller, to allow steam to jet upward to cook the food. The lid's shape allows steam to circulate and condensation to drip down the sides of the steamer, not onto the food cooking on the trays.
I grew up cooking with a metal steamer, and I like them because they are durable and easy to clean. However, they are not as attractive as old-fashioned bamboo steamers, which can be taken directly from stovetop to table. Bamboo steamers are prone to mildew, burning, and falling apart, but those disadvantages can mostly be overcome if you wash and dry them carefully. During steaming, the bamboo absorbs excess moisture so there is no worry about condensation dripping down onto the food. When a bamboo steamer is new, it lends a subtle fragrance to dumplings, too.
Traditionally, one cooks with a bamboo steamer by placing it directly in a wok filled with water, but that method robs the wok of its hard-earned patina. I prefer to use a large (5 or 6-quart) pot or stockpot and place a round, perforated pizza pan or Chinese steamer rack atop. The width of the pot should be the same or a bit bigger than the steamer, and some overhang of the pan or rack is fine so long as the steamer tray covers all the holes. Then I stack the bamboo steamer trays atop for cooking. If you own both metal and bamboo steamers, combine the two: put the
bamboo trays directly on top of the bottom pan of water, if they fit; or put the bamboo trays inside or on top of the metal ones.
In purchasing a metal steamer, select one with 12-inch-wide trays. I prefer stainless steel to aluminum. Ten-inch-wide bamboo steamers work best with most pots; if your setup for boiling water (whether a wok, a stockpot, or the bottom of a metal steamer) is wide enough, go for one with 12-inch-wide steamer trays. If you can individually select the bamboo steamer trays and lid, stack them together to ensure they fit together snugly before purchasing them. The trays should feel weighty, and the lid should be tightly woven. See the Resources section (page 226) for online vendors if you can't find one nearby.
Scale You may consider weighing ingredients to be restrictive and fussy, but weighing flours and starches will enable you to more consistently produce good dumpling dough. Methods of measuring by volume can yield significant variance, but a scale never lies. Digital scales are highly accurate, affordable, and easy to find at housewares shops. For the dry ingredient weights provided in the recipes, I used the scoop-and-level method to determine the volume equivalents.
Handy Tools and Helpful Gadgets Traditionally, rolling out the wrappers was done entirely by hand with wooden-dowel rolling pins, with old and young pitching in as a group to move things along. But a number of Asian home cooks have recently taken to using a Mexican tortilla press to make round dumpling wrappers. Made from cast aluminum, plastic, or wood, and reasonably priced, tortilla presses can be found at Latino grocers and online.
For the thin signature skins of wontons, siu mai, and egg rolls, a pasta machine yields remarkable results. With minimal skill, you can produce thin, supple skins that best store-bought ones. All that's required is repeatedly passing the dough through the machine's smooth metal rollers.
Restaurant supply and housewares shops in Chinatown are among my favorite places to visit. You can find all kinds of nifty, inexpensive tools there. If you venture to one, look for a bamboo dumpling spatula, a terrific gadget for scooping up dumpling fillings and depositing them onto wrappers without sticking. Admittedly, you can use a dinner knife or fork, but the little spatula (about $3) is a neat, old-fashioned tool.
Korean Meat and Vegetable Dumplings
Gun Mandu
Makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Meat and vegetable dumplings such as these are a standard offering at Korean dumpling and noodle shops. A favorite way to enjoy them is poached in broth for a warming mandu guk soup (page 49), but they are equally fabulous when fried.
However, don't expect the standard Chinese pot sticker. Korean cooks like to panfry at least two sides of their dumplings for a greater amount of crispy-chewy goodness. When made with extra chewy dough comprised of wheat and sweet rice flour, the dumplings are even tastier. Gun mandu may also be quickly deep-fried in 11/4 inches of oil heated to 350°F for 2 to 3 minutes total; the resulting pebbled golden skin is a delightful reminder of American frozen egg roll snacks.
1 cup bean sprouts (about 3 ounces)
6 ounces firm tofu
2 large scallions (white and pale green parts, reserve dark green part for dipping sauce), finely chopped
1/4 cup finely chopped yellow onion
2 large cloves garlic, minced and crushed into a paste
1 teaspoon grated fresh ginger, or 1 tablespoon finely minced fresh ginger
1/2 pound ground beef (chuck preferred) or ground pork (fattier kind preferred), coarsely chopped to loosen
Scant 1/2 teaspoon salt
11/2 tablespoons Korean, Japanese, or light (regular) soy sauce
1 pound Basic Dumpling Dough (page 22) or Extra Chewy Dough (page 23)
Canola oil, for panfrying
2/3 cup Korean Dipping Sauce (page 215)
1. To make the filling, blanch the bean sprouts in a saucepan of boiling water for about 20 seconds, or until no longer stiff. Drain, rinse with cold water, and drain again. Use your hands to squeeze excess water from the sprouts. Chop the
sprouts into 1/4-inch lengths and put in a bowl.
2. To expel water from the tofu, put it in a cotton (not terry cloth) kitchen towel. Gather the towel up and, standing over a sink, firmly squeeze on the tofu. Unwrap the towel and add the crumbled tofu to the bean sprouts. Use the dull edge of a knife or plastic dough scraper, if needed, to remove the tofu from the towel. Use a fork or spatula to mash any remaining chunks of tofu. Add the scallions, onion, garlic, ginger, and meat to the bean sprouts and tofu. Stir and lightly mash the ingredients so that they start commingling.
3. In a small bowl, stir together the salt, pepper, soy sauce, and sesame oil. Pour the seasonings over the meat and vegetable mixture, then stir and fold the ingredients together. Break up any large chunks of beef and briskly stir to blend the ingredients into a cohesive, thick mixture. To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes, or refrigerate overnight and return to room temperature for dumpling assembly. Makes about 2 cups.
4. Meanwhile, form 16 wrappers from half of the dough. Aim for wrappers that are about 31/4 inches in diameter (see page 24).
5. Before assembling the dumplings, line a baking sheet with parchment paper. (If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.) Hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Fold, pleat, and press to enclose the filling and create a half-moon, pea pod, or pleated crescent shape (see pages 26 to 29). Place the finished dumpling on the prepared baking sheet. Repeat with the other wrappers, placing the finished dumplings on the baking sheet at least 1/2 inch apart. Cover the dumplings with a dry towel as you form wrappers from the remaining dough and fill them.
Assembled dumplings can be covered with plastic wrap, refrigerated for several hours, and cooked straight from the refrigerator. Or, freeze them on their baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.
6. To panfry the dumplings, use a medium or large nonstick skillet; if both sizes are handy, cook two batches at the same time. Heat the skillet over medium-high heat and add enough oil to film the bottom. Add the dumplings, one at a time, placing them on one of their sides. Don't let the dumplings touch. Fry the dumplings for 1 to 2 minutes, until they are golden or light brown on the one side. Using chopsticks, and maybe a spatula, too, turn each dumpling to brown another side, 1 to 2 minutes longer.
7. Holding the lid close to the skillet to lessen the dramatic effect of water hitting hot oil, use a kettle or measuring cup to add water to a depth of roughly 1/4 inch; you will use about 1/3 cup water for each skillet. The water will immediately sputter and boil vigorously. Cover the skillet with a lid or aluminum foil, lower the heat to medium, and let the water bubble away until it is mostly gone, 8 to 10 minutes. After 6 to 8 minutes, move the lid or foil so that it is slightly ajar to allow steam to shoot out from underneath. This lessens the drama of condensation dripping down onto the hot oil when you remove the lid.
8. When you hear sizzling noises, remove the lid. Let the dumplings fry for another 1 to 2 minutes, until the bottoms are brown and crisp. (At this point, you can also brown the third side, if you want.) Turn off the heat, wait for the cooking action to cease, and then use a spatula to transfer the dumplings to a serving plate. Display them with their crisp sides facing up.
9. Serve with the dipping sauce in a communal bowl for people to help themselves, or divided up among individual rice bowls or large dipping sauce dishes. Eat these with chopsticks in one hand and a spoon or rice bowl in the other to catch any drips.
Introduction — 1
Essential and Handy Equipment • Ingredients •
Cooking Techniques • Tips for Success
1. Filled Pastas — 20
2. Thin Skins — 62
3. Stuffed Buns — 90
4. Rich Pastries — 108
5. Translucent Wheat and Tapioca Starches — 130
6. Transformations of Rice — 152
7. Legumes and Tubers — 178
8. Sweet Treasures — 192
9. Sauces, Seasonings, Stocks, and Other Basics — 214
Resources — 226
Selected Bibliography — 227
Acknowledgments — 229
Index — 230
Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. She divides her treasure trove of recipes by dough type, including filled pastas, thin skins, stuffed buns, rich pastries and more. Japanese pork and shrimp pot stickers, Filipino chicken and egg buns, and spicy potato samosas whet the appetite and show the diversity of the offerings she provides. Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. Nguyen includes recipes for making dough and wrappers from scratch, including rice sheet batter, wheat starch dough and basic dough, among others. She also showcases dessert dumplings such as fried banana spring rolls, and milk dumplings in cardamom and saffron syrup. Sections on sauces, seasoning and stocks, key ingredients and essential equipment round out a superb collection. This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs. 75 full-color photos. (Oct.)
IACP Cookbook Award finalist
One of NPR's Best Cookbooks of 2009
"Asian Dumplings is full of inspiration for vegetarians and non-vegetarians alike. Samosas, lumpia, pot stickers, momo, gyōza, wontons, and bāo in one volume? And diagrams for all the folding techniques? Thank you, Andrea." –Heidi Swanson, author of Super Natural Cooking
"If it's a small, succulent parcel encased in dough, pastry, batter, or leaves from anywhere between India and Polynesia, you'll find a recipe and crystal-clear instructions for making it with Andrea Nguyen's Asian Dumplings." —Cooking Light, Favorite Cookbooks, 2010
"Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. . .Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. Sections on sauces, seasoning and stocks, key ingredients and essential equipment round out a superb collection. This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs." —Publishers Weekly
"Until I began cooking from this remarkable book I had no idea that preparing Asian dumplings was so easy and so satisfying. Andrea Nguyen's latest work is authoritative, fun, and filled with recipes that yield insanely delicious results." –James Oseland, editor in chief of Saveur and author of Cradle of Flavor
"I was truly excited when I first picked up this book, a feeling that quickly turned to awe. Andrea Nguyen introduces you to Asian dumplings you never knew existed, makes you feel that you can't live until you try them, then takes your hand and, in admirably lucid detail, shows you exactly how to make them. Asian Dumplings is destined to become a classic–it's already an instant must-have for any Asian food lover." –John Thorne, author of Outlaw Cook and Mouth Wide Open
"Andrea Nguyen has done a remarkable job of guiding us through the world of Asian dumplings, sharing their history and evolution and providing plenty of user-friendly recipes. This beautiful cookbook will make you want to throw a dumpling-making party every time you turn the page."
–Corinne Trang, author of Essentials of Asian Cuisine and Noodles Every Day
"Andrea' s humor, enthusiasm, and comforting pragmatism make me want to bolt into my kitchen to knead and roll and wrap and steam and bake and fry and, best of all, gobble. This book will make you very, very hungry." –Niloufer Ichaporia King, author of My Bombay Kitchen
Asian Dumplings 3.9 out of 5 based on 0 ratings. 18 reviews.
saradippity More than 1 year ago
My local Asian grocer is rather, um, standoffish. They sell bean paste filled steamed rolls, and I love them but I always knew that if I made them myself they would be so much better (fresh, the level of sweetness I like, fluffier dough, etc.) So I tried to buy the ingredients, but the woman who owns the place wouldn't even help me find canned bean paste, or tell me how to use a steamer! Now though, I managed to waltz right in with my Nook in hand, bypass the cans (who needs canned food anyway), buy the right variety of beans by using my Nook right in the store, and plenty of other exotic-to-me ingredients to make an even larger variety of goodies! Yay! It is hard to load though, and for some reason the cover that showed on the Nook's shopping function doesn't show (it doesn't show on the PC version site either), and if I watch too many videos then I need to reboot my Nook. It's worth it though.
Excellent recipes, but better yet is the mini-videos showing how to make the dumplings. Unfortunately it will not load in Nook PC -- works just fine on the Nook tablet.
Veuve_Cliquot More than 1 year ago
Having always had a passion for dumplings of every kind most of my life, I decided several years ago to try making them at home. Several books later (all promising tender & succulent dumplings, & easy-to-follow instructions), & several unsuccessful attempts; my labours landed in the garbage. Disappointed, I gave up & decided to leave it to the professionals...UNTIL THIS BOOK arrived as a gift from a friend - & a better gift was never received. Buy the book & you won't be sorry. Once you have mastered the basics, try the SHANGHAI SOUP DUMPLINGS. If ever asked what my last meal might be, these would be high on my list.
soniaandree on LibraryThing More than 1 year ago
So far, so good! I have made homemade gyozas for my man on Valentines day, and they were delicious - the mix of pork, cabbage and shrimps worked really well, and the spare mix and dough were frozen for later. Not every recipe demands that we use rice flour, as a lot of recipes use just plain wheat flour, so it is actually a bonus for the ordinary cook like me! I can't wait to try other dumplings, as they are all very tempting!
fsmichaels on LibraryThing More than 1 year ago
Love, love, love dumplings. This book took me a while to get into, because after reading the first part of the book, making dumplings seemed complicated. But once you figure out that dumpling dough is literally just flour and water, and that you're being given instructions for how to cook dumplings in a myriad of ways (you only need to pick one!) you're off and running. Flavors are authentic - looking forward to trying out many more recipes from this book this year.
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text:
Watch iplayer from abroad
Due to rights agreements, you need to be in the UK to stream and download programmes or watch BBC TV channels on BBC iPlayer. But if you download a programme on BBC iPlayer when you're in the UK
The easiest way to watch BBC iPlayer abroad is to use a VPN. VPNs (virtual private networks) are used for many purposes, as they allow you to surf the internet with anonymously and protect your Watch British TV Online Live with Identity Cloaker Easy Way to Watch UK TV Online from Abroad Great Clip from BBC's – Seven Worlds, One Planet ( Watch Abroad too) Due to rights agreements, you need to be in the UK to stream and download programmes or watch BBC TV channels on BBC iPlayer. But if you download a programme on BBC iPlayer when you're in the UK How to watch iPlayer abroad. To watch BBC iPlayer abroad you'll need a service called a VPN. A VPN allows you to protect your online privacy by disguising your location and allowing you to change your online location. To watch iPlayer abroad you should sign up to the VPN service from ExpressVPN which will cost you around US $5 – $10 per Jun 04, 2020 · How to watch BBC iPlayer from Abroad If you are an expat or you have just travelled abroad, you will surely find a message on BBC iPlayer saying that the service only works in UK. However, there's a way to work around this, and I will show you how. How to watch BBC iPlayer abroad. Joe Svetlik - June 19th 2018 3:18. Share this page on Facebook Share this page on Twitter. BBC iPlayer is the jewel in the UK's streaming crown. US-based services
Mar 14, 2017 · Well, technology won't disappoint you as you can get BBC iPlayer abroad free (there is no subscription fee of BBC iPlayer) using any of the methods. Consequently, among the three ways, Express VPN is the best way for you to get the UK IP address and watch iPlayer abroad. But, it all depends on personal preferences!
BBC iPlayer is currently accessible on all devices with our UK servers. To use BBC iPlayer's Download feature, you should connect to one of these UK servers: # 1840-1847, 1850-1863, 1865, 1869, 1873, 1875-1878, 1880-1881, 1900-1901, 1903-1904, 1911, 1913, 1917, 1919-1920. However, the BBC iPlayer is free in the UK (putting aside licence arguments) and therefore is unavailable to anyone without a UK IP address. What are the options to watch the BBC iPlayer from France? There are probably just three options: 1) VPN (Virtual Private Network) Easily the most popular way of unblocking the BBC iPlayer. Apr 04, 2018 · How to Watch UK TV abroad (2020) - BBC iPlayer and other British TV Channels - Duration: 12:50. freeinfo 36,289 views. 12:50. How To Speak by Patrick Winston - Duration: 1:03:43.
How to watch BBC iPlayer abroad. Joe Svetlik - June 19th 2018 3:18. Share this page on Facebook Share this page on Twitter. BBC iPlayer is the jewel in the UK's streaming crown. US-based services
WATCH BBC iPLAYER WHEN ABROAD BBC iPlayer has been around since 2007 and serves up quality British made Television and Radio content to millions of people in the United Kingdom. This service however is only available if you are located in the United Kingdom. If you want to use this service outside of the UK, then BBC iPlayer is a free streaming service that offers live and catch up TV from all of BBC's channels. This includes BBC One, BBC Two, BBC Three, BBC Four, cBBC, BBC News, and Radio 1. BBC iPlayer is exclusively available to UK residents. British expats living in US, Australia, Canada, Germany, UAE, or Spain cannot watch any content on BBC. A commonly asked question is can I watch iPlayer abroad. First of all, the bad news: It is impossible to watch BBC iPlayer when you are not in the UK. For example, if you are overseas for business or holidays and you want to watch the latest Doctor Who on the iPlayer website, you will unfortunately get the following message: BBC iPlayer only Mar 14, 2017 · Well, technology won't disappoint you as you can get BBC iPlayer abroad free (there is no subscription fee of BBC iPlayer) using any of the methods. Consequently, among the three ways, Express VPN is the best way for you to get the UK IP address and watch iPlayer abroad. But, it all depends on personal preferences! May 21, 2020 · Using a VPN to watch BBC iPlayer When you are abroad, the only way you can gain access to the TV shows available on BBC iPlayer is by using a VPN. Now, we highly suggest you choosing a VPN provider that offers ease-of-use, top-notch security, and excellent value for money.
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text:
Journalists' Association focuses on social responsibility
The Vietnam Journalists' Association (VJA) will concentrate on enhancing journalists' social and citizen responsibilities and ethics, among other tasks in 2015, VJA Executive Committee decided during its sixth meeting in Hanoi on December 5.
Friday, December 05, 2014 20:34
VJA will also strengthen supervision and inspection over its branches at all levels to ensure its operation as a political-social and professional association, according to the committee.
It will step up preparations for its 10 th congress of the 2015-20 tenure, which is slated for August 2015. All branches of the associations are scheduled to finish their congress by June 2015.
Throughout the year, the association will organise a number of big events, including a Spring Press Festival from February 4-7, 2015 in Hanoi, and a ceremony to mark its 54 th founding anniversary in April that will be accompanied with various exhibitions and conferences.
A big ceremony will be held to celebrate the 90 th anniversary of the Vietnam Revolutionary Press Day in June 2015, during which the 2014 national press awards will be presented.
During the meeting, participants also reviewed the association's operation in 2014. Many events and programmes, conducted by the association in collaboration with other agencies, generated positive effects in society, including "Hearts for Sea and Island," "Spring Honoures National Culture," and "Dien Bien Memory".
As part of efforts to reshuffle its organisation, the association had for the first time dissolved 25 branches that failed to abide by its regulations.
In terms of external relations, the association continued exchanging delegations with partners in China, the Republic of Korea, Thailand, Laos, and Cuba.
In 2014, it successfully hosted the annual meeting of the Director Board of the Confederation of ASEAN Journalists, during which the confederation adjusted its charter to allow a non-founding member like the VJA to host its General Assembly and take the Chair of the Confederation.-VNA
PM launches lunar new year operations of Tan Cang-Cat Lai port
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Da Lat receives ASEAN Clean Tourist City award
Resolution aims for sustainable development of labour market
The Government has issued a resolution on boosting the flexible, effective, sustainable and integrated development of the labour market, aiming to speed up socio-economic recovery.
Nearly 19,500 surgeries performed during seven-day Tet holiday
Hospitals across Vietnam conducted 19,435 surgeries during the seven-day Tet (Lunar New Year) holiday, up 11.4% from the same period last year, reported the Health Ministry's Department of Medical Service Administration.
HCM City to pilot issuance of electronic civil status records
Ho Chi Minh City's Department of Justice has proposed the Ministry of Justice pilot the issuance of electronic civil status records instead of a paper version as part of efforts to enhance satisfaction with civil status registration.
Paris peace accords brings spring of freedom to nation: former Deputy PM
The signing of the Paris Agreement on Ending the War and Restoring Peace in Vietnam on January 27, 1973, had brought a special spring to the northern region, when for the first time in the resistance war there was no air-raid siren and no evacuation, former Deputy Prime Minister Vu Khoan told Vietnam News Agency during a recent interview on the occasion of the agreement's 50th signing anniversary.
PM inspects construction of Ring Road No.4 in Hanoi capital region
Prime Minister Pham Minh Chinh inspected the construction work of Ring Road No.4 in the Hanoi Capital Region on January 27.


text:
Minister Nash visits Copenhagen for Irish Design 2015
Minister for Business and Employment Mr. Ged Nash TD led a delegation to Copenhagen on 19 October last to officially open the New Architects: Ireland, exhibition at the Royal Danish Academy of Fine Arts. The exhibition forms part of the global Irish Design 2015 programme.
Minister Nash and the delegation undertook a series of meetings throughout the day with leading figures from the Copenhagen design community, including at the Danish Design Council and the Copenhagen Institute of Interaction Design. The Minister also had the opportunity to visit both the offices of Zeso Architects in Amager, and the site of A new house and apartment development currently under construction.
The delegation also met with a number of Enterprise Ireland client companies active in Denmark at present, and to learn first hand about the some of the challenges and opportunities which Irish firms face when operating in the Nordic region.
In the afternoon, the Minister opened the New Architects: Ireland, exhibition at the Royal Danish Academy of Fine Arts. Designed and curated by Architecture Practice and Experimentation, operated by two partners, Copenhagen based Irish architect Laurence Lord and Dutchman Jeffrey Bolius the exhibition showcased a number of projects undertaken by a variety of Irish architects in response to particular pressures of recent years, including re-purposing older buildings, providing new recreational spaces and re-designing schools to reflect current educational approaches.
The opening was followed by a panel discussion, moderated by Angela Brady, former president of the Royal Institute of British Architects. The panelists included Michael Bradley of Zeso Architects, Andrew Griffin of Urban Agency, which has offices in both Dublin and Copenhagen, Kathrin Gimmel of Copenhagen firm Ja-Ja and Sinus Lynge of Effekt. Much of the discussion focused on the lessons that Ireland and Denmark could learn from each other.
The exhibition, which has previously been displayed in Tallinn, can also be seen in Oslo and Stockholm in the coming months.
Wed, 28 Oct 2015 15:34:45 GMT


– Keep cheque book in a safe place.
– Never pre-sign blank cheque.
– Issue the cheques according to the cheque number sequence, which can help to keep track your cheque records easily.
– Always keep a record of the cheque amount, date, and payee. It's even better to write down what the cheque for.
– Check against your bank statement from time to time. Ensure the cheques match the records shown on the bank statement.
By draw two parallel lines across the left hand corner of the cheque, this crossing can prevent the cheque from being directly encashed. The crossed cheque must be deposited into a bank account. If the cheque has been stolen, it is easily traced by locating the account it was deposited into.
Keep the cheque clean and tidy can ensure the cheque clearing process smooth. It is important especially you should not write any to cover the MICR font of your account information in the lower part of the cheque.
Before issuing a cheque, you should ensure the signatures are identical to the one used in your bank account. Also, you should check all fields have been filled in correctly. You are advised to double check for the date, amount and the payee name.


Unlike many leaders in the Baltic States and former eastern bloc, Latvian president, Raimonds Vejonis, has no problem speaking Russian to Russian language journalists. Despite the fact that he speaks Russian with a distinct, Baltic accent, he is keen to reach out to Russian-speaking Latvians (and non-citizens) and express his views about Russian adventurism into the former-Soviet space and his push to prevent any type of "little green men" situation in Latvia.
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