72 Sentences With "stuffings" | Random Sentence Generator

"This vessel right here is called a coolship," Mr. Stuffings said.

"There's so much steam that you would not be able to see me," Mr. Stuffings said.

Although untraditional, she feels compelled to incorporate long, pink hot dogs into the meal—no fancy stuffings here.

As my reward, I stayed under the blankets a while, then got up and began to make my two stuffings.

Pita bread comes with traditional stuffings like sabich (eggplant), kebabs, shakshuka and falafel, the last with fried potatoes in the sandwich.

This side is as satisfying as the starchiest of stove top stuffings, but packs a way deeper savory punch thanks to dehydrated mushrooms.

Located on several scenic acres in the south Austin hills, Jester King Brewery is an authentic farmhouse outfit founded by brothers Jeffrey and Michael Stuffings.

The turkey and one of the stuffings come out of that long-ago Gourmet magazine set piece dinner, everything themed together (November 1993 — the early 90s again).

The romance authors Willink was discovering didn't go in for clumsy stuffings of automatic translations or HTML cruft; rather, they stuffed their books with ghostwritten content or repackaged, previously published material.

Other versions of feteer subtract a few foldings of dough to make room for stuffings of meat, cheese (slightly more prosaic mozzarella and Parmesan), olives in briny throbs and bell peppers for scattered brightness and crunch.

Mr. Stuffings has consulted other brewers, and Belgium's High Council for Artisanal Lambic Beers, to introduce a new certification mark — Méthode Traditionnelle — that Americans can use to market lambic-style beers made according to Belgian tradition.

Oyster stuffing (or 'dressing,' if you prefer) was initially more popular than other simply bread-and-herb-based stuffings, thanks to the cheapness and abundance of oysters in New England, where the Thanksgiving celebration first found its footing.

"On top of that, the remaining 23% of our sales are in limbo, given the evidence we've seen of distributors and retailers being hyper-cautious in these uncertain times," Jester King's founder Jeffrey Stuffings wrote in a blog post.

In the coolship, however, the microbes attacking the liquid have never been cultivated — "yeast that either floated in from outside, yeast that was already naturally occurring in this room, yeast that was maybe living in this ceiling," Mr. Stuffings said.

After the tour, Mr. Stuffings sat at a picnic table outside the old machine shop and opened several bottles, which varied from softly sour and herbal — the pure spontaneous beer itself — to a musty, petrol-y offering aged with Texan white-wine grapes.

I am really grateful for my seven hours of sleep, even though I have had terrible nightmares where I am in the competition and my stuffings won't mix and my sauces all separate, while the French jury member Régis Macon stands and screams at me.

The best pack-and-go contributions are the ones that can handle bumpy transports or ample time out of the fridge—we're talking rolls, stuffings, casseroles, and pie—but there's still the challenge of getting them from point A to point B largely intact.

So this year I will make my two stuffings, one with chestnuts and herbs that comes from a Thanksgiving dinner in a very long-ago issue of Gourmet magazine (I am cooking from a photocopy of a photocopy) which also taught me how to make the apple cider gravy.

I am fairly experienced with stuffing turkeys, and in fact, I make two different stuffings every Thanksgiving, in order to resolve the tension between the chestnut-herb people and the sausage faction (and yes, I do stuff the turkey, with the chestnut-herb stuffing, and yes, I know the experts say not to, but they're full of, well, stuffing).

Almost anything can serve as a stuffing. Many Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.

The recorded stuffings included ground meat, sauteed mint, rice and saffron.

Distinctive local cuisine includes the tiella, which resembles both a pizza and a calzone. The tiella can be made with a number of stuffings. Typical stuffings include diced calamari with parsley, garlic, oil, hot pepper and just enough tomato sauce for color. Other stuffings include escarole and baccalà (dried codfish), egg and zucchini, spinach, rapini and sausage, and ham and cheese.

It is very thin and lends itself for rolling up with different stuffings.

The Color Kroeung are commonly used to make stuffings, soup, and stir-fry.

Some of the ready-to-cook products in the market are just the stuffings for making the stuffed parathas.

Stuffed Parasol mushroom It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat. Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).

Magao, Changzhou sesame seed cake Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in Northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.

In 2005, a poll of 2,000 people revealed it to be Britain's 10th favorite culinary vegetable. Stuffed zucchini is found in many cuisines. Typical stuffings in the Middle Eastern family of dolma include rice, onions, tomato, and sometimes meat.

These are baked wheat flour based confections, with different stuffings including red bean paste, jujube and various of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called táng (糖) "Chinese Desserts." Kaleidoscope - Cultural China .

Sarma Stuffed clams This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed, the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.

Petit-suisse may be consumed with sugar, as a dessert either on its own or with jam or honey, or salted and peppered with herbs. It is also used in meat stuffings. A mixture of petit-suisse and mustard is sometimes applied to rabbit to prevent the meat from drying during cooking.

The leaves are strongly flavoured and used for stuffings of meat and poultry, beef, lamb and game. The herb is used as a substitute for oregano to mask the strong odors and flavors of fish, mutton, and goat. Fresh leaves are used to scent laundry and hair. It is also grown as an ornamental plant.

The version with olives is eaten as is, but the version without olives is sliced open and stuffed with many kinds of vegetables, meat or seafood. The panzerotto is a turnover filled with various stuffings. A combination of tomatoes and mozzarella is popular. They are similar to the calzone of Naples, but are smaller and use a softer dough.

According to Auguste Escoffier, the mushrooms were dehydrated in order to enhance flavor and minimize water content. When fresh mushrooms are cooked, they let off enormous amounts of vapor in relation to their size. Fresh mushrooms used as stuffings or pastry fillings could therefore build up pressure inside the dish or pastry, causing it to crack or even explode.

The mushrooms are edible, and considered good by some. The flavor has been described as "tender and nutty", and drying the fruit bodies first enhances the flavor. Suitable culinary uses include sauteing, adding to sauces or stuffings, or raw as a colorful garnish. They are used to make mushroom dyes of beige, greenish beige, or gold colors, depending on the mordant used.

Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing.

It is still a common side dish for many suppers, often served with butter. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys. In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs.Cooks Illustrated Magazine, Baking Illustrated.

Cannelloni (; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.

However, it is prepared sweet, with a filling of dry fruits, sugar, and a mixture of sweet spices, then deep fried in vegetable oil. Different stuffings are used in different parts of India. The dish is a popular food prepared during festivals all over the country. Jewish cuisine has a similar dish called kreplach, a pocket of meat or other filling, with an egg pasta based covering.

It is one of the favorite breakfast choices for the local population of Amritsar. A range of stuffings, including paneer (cottage cheese), potatoes, onion and other vegetables are used to stuff these kulchas. Amritsar, a city in Punjab, is famous for its Amritsari kulchas or Amritsari naan where many of these varieties are available. In Hyderabad, India, kulcha is also referred to as naan or sheermaal.

Called "croquetas" in Spanish, the most popular stuffings are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes. Generally, their shape is cylindrical and they're medium-sized, but bigger, spherical ones also can be seen (specially with rice stuffing). They are deep-fried in oil.

When newly opened, Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream, and similar desserts can be flavoured with essence of Viola flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable. The flowers and leaves of the cultivar 'Rebecca', one of the Violetta violets, have a distinct vanilla flavor with hints of wintergreen.

Its astringent blue-black seed cones, commonly known as "juniper berries", are too bitter to eat raw and are usually sold dried and used to flavour meats, sauces, and stuffings. They are generally crushed before use to release their flavour. Since juniper berries have a strong taste, they should be used sparingly. They are generally used to enhance meat with a strong flavour, such as game, including game birds, or tongue.

In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings and pastries. When ground as fine as flour, it is used for making bread. In the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or torte. Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat.

Mass production techniques made upholstered furniture available in large quantity to all sections of society. The availability of better-quality steel springs and the development of lashing techniques enabled upholstery to be built up on seats, backs and arms quite independently of the frame shape. Stuffings became even more complex, edges became elaborately shaped into rolls and scrolls and fabrics were folded into soft padded shapes by means of buttoning.

Wheat is used for making flatbreads called chapati, trigonal ghadichi poli , the deep-fried version called puri or the thick paratha. Wheat is also used in many stuffed flatbreads such as the Puran poli, Gul poli (with sesame and Jaggery stuffing), and Satorya (with sugar and khoya (dried milk)). Wheat Dough in Maharashtrian house Wheat flatbreads are also made with vegetable stuffings such as peas, potatoes and Gram dal.Umrani, Shantabai (1984).

The book has the subtitle, "An anthology chosen by Jane Grigson". As in her earlier books, Grigson made no claim to originality in her recipes, and was scrupulous about crediting those with a known author. The chapters cover soups; cheese and egg dishes; vegetables; fish; meat, poultry and game; puddings; cakes, biscuits and pancakes; and stuffings, sauces and preserves. Line drawings by Gillian Zeiner illustrate details of kitchen techniques, materials and equipment.

Aunt Bessie's Limited (until 2008 known as Tryton Foods Ltd) is a UK producer of frozen food products under the brand name Aunt Bessie's. The company produces frozen Yorkshire puddings, potato products, meal accompaniments, ready meals, vegetables and desserts. The company has its factories in Hull and employs over 350 staff. Since 2010, food manufacturer Symington's in Leeds has manufactured many of the Aunt Bessie's branded mixes and stuffings on behalf of the company.

Wheat flour dough is made by mixing wheat flour with boiling water. The dough is then rolled thin and cut into squares to make pyeonsu. Common fillings include meat and vegetables such as beef, pork, chicken and pheasant meat, tofu, mung bean sprouts, mushrooms, oyster, and a couple of whole pine nuts per dumpling. The stuffings are seasoned with salt and black pepper, ground toasted sesame, sesame oil, and minced aromatic vegetables such as scallions, ginger, and garlic.

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini, or accompanied with melon or figs. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping.

The rest remains a matter of speculation among food historians. Although stuffings are not mentioned in primary sources, it was a common way to prepare birds for the table in the 17th century. According to a "Thanksgiving Primer" published by the Plimoth Plantation, cranberries may have been used in the stuffing recipes, but it's unlikely they would have been made into a sauce because sugar was very scarce. Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts.

Duxelles () is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.

Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will have a much stronger flavor than those made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings.

Silesian krupniok One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing.Polish Pork Primer by Dana Bowen Issue #105 Saveur Similar to black pudding, it is traditionally served at breakfast. Kishkas can also be made with an organ meat, such as liver and various grain stuffings. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used and the other ingredients.

Flatbreads have been present in the Levant and fertile crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor. In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire. In Brazil, esfiha gained popularity in the late 20th century, and since has become one of the most popular fast foods.

They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savoury stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes, and lemon juice and sugar may be added on top. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner.

Tribes that are recorded as historically harvesting Zizania aquatica are the Dakota, Menominee, Meskwaki, Ojibwa, Omaha, Ponca, Thompson, and Ho-Chunk (Winnebago). Native people who utilized Zizania palustris are the Chippewa/Ojibwa, Ottawa/Odawa and Potawatomi. Ways of preparing it varied from stewing the grains with deer broth and/or maple syrup, made into stuffings for wild birds, or even steaming it into sweets like puffed rice, or rice pudding sweetened with maple syrup. For these groups, the harvest of wild rice is an important cultural (and often economic) event.

Murtabak is often described as spicy folded omelette pancake with bits of vegetables. It is the most common form of Murtabak; which is egg- filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares. In Indonesia, the murtabak is one of the most popular street foods and is known as Martabak. Vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Indian Muslim restaurants in Singapore, including the Little India area and Arab Street.

Shortly after this, the company resumed production in 1997 after complaints. Production of Crown Pilot crackers was ended again by Kraft in 2008, reportedly due to drops in the sales of the product since the 1990s. According to the Kraft spokeswoman, Laurie Guzzinati, demand for the crackers was half of what it was 12 years earlier, with about 241,000 pounds sold in 1996. The crackers were an important ingredient in many New England recipes for seafood stuffings, chowders, and soups as well as in many recipes of the Canadian Maritimes and Newfoundland and Labrador including fish and brewis.

Goulash, the quintessential "Hungarian" dish, is actually not eaten very frequently, it's a traditional food. Other famous Hungarian meat stews include paprikás, a thicker stew with meat simmered in thick, creamy, paprika-flavored gravy, and pörkölt, a flavorful Hungarian stew with boneless meat (usually beef or pork), onion, and sweet paprika powder, both served with nokedli or galuska (small dumplings). In old-fashioned dishes, fruits such as plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles, dumplings, potatoes, and rice are commonly served as a side dish.

Boyoz is a Turkish pastry of Sephardi Jewish origin, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. The most widely preferred boyoz is plain, without addition of meat or cheese or spinach stuffings, and as cooked by a handful of master boyoz bakers in İzmir. Boyoz paste is a mixture of flour, sunflower oil and a small addition of tahini.

The earliest references to paratha have been mentioned by Nijjar (1968), in his book Panjāb under the sultāns, 1000-1526 A.D. when he writes that parauthas were common with the nobility and aristocracy in the Punjab.Nijjer, Bakhshish Singh (1968) Panjāb under the sultāns, 1000-1526 A.D. Sterling Publishers According to Banerji (2010), parathas are associated with Punjabi and North Indian cooking. The Punjabi method is to stuff parathas with a variety of stuffings. However, Banerji states, Mughals were also fond of parathas which gave raise to the Dhakai paratha, multilayered and flaky, taking its name from Dhaka in Bangladesh.

Traditional upholstery is a craft which evolved over centuries for padding and covering chairs, seats and sofas, before the development of sewing machines, synthetic fabrics and plastic foam. Using a solid wood or webbed platform, it can involve the use of springs, lashings, stuffings of animal hair, grasses and coir, wools, hessians, scrims, bridle ties, stuffing ties, blind stitching, top stitching, flocks and wadding all built up by hand. An upholstered chair ready to be covered with the decorative outer textile. In the Middle Ages, domestic interiors were becoming more comfortable and upholstery was playing an important part in interior decoration.

Flower of marrow A marrow is a vegetable, the mature fruit of certain Cucurbita pepo cultivars. The immature fruit of the same or similar cultivars is called courgette (in Britain, Ireland, France, the Netherlands, Singapore, Malaysia and New Zealand) or zucchini (in North America, Japan, Australia, Czechia, Italy, Germany and Austria). Like courgettes, marrows are oblong, green squash, but marrows have a firm rind and a neutral flavour ("overgrown when picked and insipid when cooked"), making them useful as edible casings for mincemeat and other stuffings. They can be stored for several weeks after harvest (like pumpkins and other winter squash), to be processed for food when required.

Unexpected sources of gluten are, among others, processed meat, vegetarian meat substitutes, reconstituted seafood, stuffings, butter, seasonings, marinades, dressings, confectionary, candies, and ice cream. Gluten-free rice flour Cross-contamination in the home is also a consideration for those who suffer from gluten-related disorders. There can be many sources of cross-contamination, as for example when family members prepare gluten-free and gluten-containing foods on the same surfaces (countertops, tables, etc.) or share utensils that have not been cleaned after being used to prepare gluten-containing foods (cutting boards, colanders, cutlery, etc.), kitchen equipment (toaster, cupboards, etc.) or certain packaged foods (butter, peanut butter, etc.). Medications and dietary supplements are made using excipients that may contain gluten.

Numerous recipes of such dishes, some of them with stuffings, are described both in Western and Russian cookbooks of the 19th century. Among the stuffed versions, one finds a recipe for a "fowl fillet à la Maréchale" stuffed with truffles and herbs in The Art of French Cuisine of the 19th Century (1847) by Marie-Antoine Carême, and a similar filet de poulets à la Maréchale with herbs and forcemeat in La cuisine classique (1868) by Urbain Dubois. Elena Molokhovets' A Gift to Young Housewives, the most successful Russian cookbook of the 19th century, has included since its first edition in 1861 an elaborate recipe for "hazel grouse à la Maréchale" stuffed with madeira sauce, portobello mushrooms and truffles.

The decorations consisted mainly of what we would now consider as "soft furnishings", though there were simple platforms of webbing, canvas or leather for stools, chairs and elaborately decorated coverings that already demonstrated the rudimentary beginnings of upholstered furniture. By the beginning of the 17th century chair seats were being padded, but this form of upholstery was still fairly basic. All sorts of stuffings from sawdust, grass, feathers, to deer, goat or horsehair were used, although in England the Livery Company forbade the use of goat and deer hair and imposed fines for misdemeanors. The stuffing was heaped on a wooden platform and held in place with a decorative top fabric and nails.

The next chapter, dealing with preserved mushrooms, sauces, stuffings, and soups, gives modern and old recipes, including some by Hannah Glasse, Eliza Acton, Marie-Antoine Carême, Hilda Leyel and Grigson's mentor and friend Elizabeth David. In the chapter on mushroom main dishes—such as in an open tart or a covered pie, in a gateau with cream, or stuffed with almonds, or baked in the Genoese style—other ingredients play a subordinate part in the recipes, but are given more prominence in "Mushrooms with fish" and "Mushrooms with meat, poultry, and game". After a section on the principal mushrooms of Japanese and Chinese cooking, an appendix gives five basic recipes for sauces to accompany mushrooms. WorldCat records 18 editions of the book published between 1975 and 2008.

From the early 20th century, various types of specially manufactured solid foams came into use. The low density of these foams makes them excellent as thermal insulators and flotation devices and their lightness and compressibility make them ideal as packing materials and stuffings. An example of the use of azodicarbonamide as a blowing agent is found in the manufacture of vinyl (PVC) and EVA-PE foams, where it plays a role in the formation of air bubbles by breaking down into gas at high temperature.. The random or "stochastic" geometry of these foams makes them good for energy absorption, as well. In the late 20th century to early 21st century, new manufacturing techniques have allowed for geometry that results in excellent strength and stiffness per weight.

Kalduny, dumplings of unleavened dough filled with meat, mushrooms, or other stuffings, are related to similar dishes in the West and in the East alike, from Italian ravioli, Hungarian derelye, and Ashkenazi Jewish pirogen to Russian pelmeni and Central Asian manti or chuchvara. Kalduny made with a stuffing of smoked ham and mushrooms (Kalduny Count Tyshkevich, named after a Belarusian noble family from Lahojsk near Minsk) were long considered Belarus’s “visiting card”, although decades of Soviet rule almost erased their trace from public memory and now they are only served in a few local restaurants. Currently the Russian pelmeni and the Ukrainian vareniki are served in more restaurants. The simplest dough for kalduny is made of flour mixed with tepid water, eggs, and some salt.

The importance of livestock and the nomadic lifestyle of the Magyar people, as well as a hearkening to their steppe past, is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes cooked over the fire like goulash (in Hungarian "gulyás", lit. "cattleman's (meal)"),Gundel's Hungarian Cookbook, Karoly Gundel. pörkölt stew and the spicy fisherman's soup called halászlé are all traditionally cooked over the open fire in a bogrács (or cauldron). In the 15th century, King Matthias CorvinusA magyar konyha története and his Neapolitan wife Beatrice, influenced by Renaissance culture, introduced new ingredients such as sweet chestnut and spices such as garlic, ginger, mace, saffron and nutmeg, onion and the use of fruits in stuffings or cooked with meat.

Although Korean mandu are believed to have first been brought to Korea by Yuan Mongolians in the 14th century during the Goryeo, the variety pyeonsu is thought to be derived from Ming Chinese dumplings brought into the Korean peninsula by the Joseon merchants based in Gaeseong. During the Joseon era (1392–1897), wheat flour was a rare and expensive ingredient in most regions, except in Hwanghae Province, where wheat was very common. Many dumpling varieties in that period were made with buckwheat-flour, while in Gaeseong, where the wheat was abundant, dumpling skins were made with wheat flour. Wheat dumplings, called pyeonsu, were made with simple tofu and mung bean sprout stuffings in poorer households, while extravagant versions with beef and fresh oyster were made in wealthier households in Gaeseong.