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Epicurean Kentuckian: Mongolian Steamed Dumplings



2011-04-24 - Fortune Street kitchen - Photo By Ed Waggener.
Neither Ulaanbaatar or Bloomington have anything on the EK Fortune Street kitchen with this delightful lunch of Mongolian Steamed Dumplings, Fried Egg, and and Mongolian Vegetable Soup. The dumplings are made with plain flour which contain clear broth and a meatball made with ground beef and onion seasoned with salt and pepper and are steamed for about 20 minutes. The egg is fried omelet style and cut into strips. The Mongolian beef-vegetable soup is made with ground beef, egg, carrots, celery, cilantro, and onion and seasoned with black pepper and bay leaf. The meal was prepared by Davaajargal Dorjsuren, an MBA student at Campbellsville University, who served Flan from Yuli & Mago in Columbia - a dessert very similar to one she's used to in Mongolia. Eastery and as delicious as it looks. -Ed Waggener

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Contact us: Columbia Magazine and columbiamagazine.com are published by Linda Waggener and Pen Waggener, PO Box 906, Columbia, KY 42728.
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