Boil until reduced to 2 cups, about 35 minutes. If you don’t have a bamboo steamer, try your Asian grocer or click here to get one on Amazon (note, this is an affiliate link, so any purchases from Amazon using this link will help support The Woks of Life). In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. The dough should be very soft and smooth. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. Our mission is to bring friends and family together as they all peer in together as the bamboo steamer opens, revealing the beginning of their Shanghainese dining adventure at Shanghai You Garden. We wanted to try a complete vegetarian version of this awesome food. The Chinese—as well as all of the world’s great food cultures—have learned to utilize every part of an animal and leave nothing behind to waste! Xiao Long Bao is synonymous with the term Shanghai dumplings. We had crab soup dumplings, scallion pancake, salt and pepper calamari, sweet and spicy shrimp. Bring water to boil. By the way, as if it could get any better, a side benefit of this soup dumpling is that it’s full of collagen from all that pork skin, which is a major skin-booster. Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup. This post is sponsored by Microsoft. Old Shanghai has much better dumplings of all. Add 4 cups (950 ml) of water along with the ginger, scallion and wine. Make sure the top is sealed. Shanghai Best Restaurant. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. This tantalizing, dreamy snack is probably the most famous dish to come out of the Jiangnan region of China. Repeat as needed until all of the Shanghai Soup Dumplings are gone! Season with salt and pepper. It’s HOT). For this one, you’re just making more folds. Shanghai soup dumplings are hugely popular and well-liked food in China. Make sure not to fill it too low either, because if all the water evaporates, you could end up burning your bamboo steamer. Bring to room temperature before serving. Bring to a boil and cook, uncovered, for about eight minutes, or until the stock has reduced by half. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Cantonese Pork Soup with Carrots & Chinese Yam, ½ lb pork skin (225g), cut into 1-inch strips, 1 lb (450g) pork neck bones (you want neck bones that still have meat on them! Now, every time we walk into a xiaolongbao restaurant, we’re amazed by the speed and ease with which those cooks prepare these delicate dumplings. Recipes you want to make. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Put away the soy sauce because it has no place on the table right now. Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful … Other recipes where you will find the investment in the steamer basket useful is in our dim sum collection. Unlike pork buns or vegetable buns, which use yeast to proof the flour to make fluffy wrappers, Shanghai soup dumplings use normal dumpling wrappers made of flour, water, and a bit of salt. You can line it with cheese cloth, napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!). If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier. Place the buns in the lined steamer basket, about 1 1/2 – 2 inches apart. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Basically, as you fold, you’re constantly using your thumb to push the filling into the resulting little “bag” that you’re creating with the dough. Our Xiao Long Bao’s (Soup Dumplings) are what we are known for but we are proud to serve a full selection of authentic Shanghainese dishes to all of NYC. Shanghai Soup Dumplings Winter 2015. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) You’ll make a pork soup with bones and skin (don’t freak out at this! Gently transfer the dumpling to your soup spoon…. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Ok, so there is definitely a proper way to enjoy these dumplings. With Mario Batali, Li Jiangang, Emeril Lagasse, Gu Dong Sheng. Then, with a little more vinegar, finish the whole thing off in one bite. Place about 1 tablespoon of filling in the middle of your dumpling skin. Sheng Jian Bao—fried soup dumplings—while a ubiquitous breakfast food or snack in Shanghai for at least the last century, live in the shadow of their far more famous steamed counterpart. Keep everything under a damp cloth. Both are intrigued by the engineering feat that is packaging meat and hot soup inside a thin blanket of pasta. Whip everything together thoroughly, for about 2 minutes. To revisit this article, select My⁠ ⁠Account, then View saved stories. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes. You can put on as much or as little sauce as you’d like to. We have since updated it with clearer instructions, nutrition information, metric measurements, and more, as of October 2019. You want everything to be extremely well combined, and the pork should look like a light, airy paste. Combine all filling in large bowl and mix with fork just until blended. Emeril and chef Mario Batali travel to Shanghai on a delicious quest to find their favorite version of the iconic Shanghai soup dumpling. Once the liquid is completely cooled, cover and refrigerate overnight. Make sure the top is sealed. Best soup dumplings!! After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. :-), When I was in Shanghai the dumpling soup I had was served in a broth and it seems they where submersed but sealed with broth inside of them. Cooking advice that works. Note: This recipe was originally published on September 1, 2014. Xiaolongbao, the humble Shanghainese soup dumpling, is a marvel of engineering. Meat jello! Shanghai Soup Dumplings Winter 2015. In a mixing bowl, add the pork and all the rest of the ingredients except the aspic. Roll out each piece into a round disc about 3 - 3 ¼ inches diameter. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. All rights reserved. Put the stock, ham, green onion, and ginger in a small saucepan. …napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!). When all that is prepared, take out the filling. TheWoksofLife.com is written and produced for informational purposes only. Get the balance right, and utter joy is inevitable. Soup Dumpling has thin skin made with flour and water, then hand rolled by skilled chefs. Dip the dumpling into the sauce mixture. Roll out each piece into a round disc about 3 – 3 ¼ inches diameter. Transfer to 13x9x2-inch glass dish. If you want to make more of these, you can multiply this recipe as needed! Take your ground pork and put it in the food processor. Strain the soup, discard the solids, and set aside to cool and concentrate for 15 minutes. will change the nutritional information in any recipe. What you want is Chinese black vinegar. To revisit this article, visit My Profile, then View saved stories. Strain soup; discard solids. You can also dilute the vinegar with a tiny splash of water to make the flavor a little more delicate. It’s HOT). With 50 years of experience cooking in the Shanghai restaurants, our chef is excited to present their vision to you and all our guests. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. These steamed buns of goodness – tiny pork dumplings with a slurp of soup wrapped up in a wonton wrapper – provide delicious fodder for debates among Shanghai’s fiercest foodies. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top. do you think it could have been the aspic? My family and I usually go to Fort Lee for soup dumplings. Bring the pot to a boil and then reduce the heat to low. Though the instructions have been made clearer, the recipe remains the same as it was five years ago. Nov 8, 2016 - Explore Terrie Blazek's board "shanghai soup dumplings (xiaolongbao)", followed by 112 people on Pinterest. Shanghai soup dumplings also called Xiaolongbao are soup filled dumplings and the dumplings are usually crab or pork meat. Christopher St. Cavish ate nearly 16 pounds of soup dumplings at 52 Shanghai restaurants over the course of a year -- all in a dogged pursuit to find the city's best. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking. For other kitchen tools we use and recommend, take a look at our cooking tools page. Soup Dumplings (Xiao Long Bao) The history of Xiao Long Bao (soup dumplings to many Americans and foreigners) is swathered in folklore. Cover; refrigerate aspic overnight. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Bring the pot to a boil and then reduce the heat to low. As for the aspic, you can use chicken feet instead of pork skin. Shaoxing Wine: The Key to Authentic Chinese Cooking. Below, you will find step-by-step detailed instructions with photos. Best Dumplings in Shanghai, Shanghai Region: Find 20,587 Tripadvisor traveller reviews of THE BEST Dumplings and search by price, location, and more. ), 1 pound (450g) ground pork (70% lean 30% fat), 1 heaping cup of your aspic, diced into ½-inch pieces. This gets rid of any impurities. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again. Cover and refrigerate. Place the buns in the lined steamer basket, about 2 inches apart. In a small pot, add the pork skin and pork bones and cover with cold water. Boil until reduced to 2 cups, about 35 … Cut aspic into 1/3-inch cubes. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. From there the xiaolongbao expanded into downtown Shanghai and outward. Gently fold in the diced aspic, and do not over-mix. Factors such as brands purchased, natural variations in fresh ingredients, etc. Each dumpling is pleated with many folds. See more ideas about dumplings, soup, shanghai. I still feel I have so much to tell you about these Shanghai soup dumplings. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). We’re proud to serve you world-renowned dumplings and a variety of traditional Shanghai inspired flavor. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier. We tested and tried many versions to get each element correct, from the dough, to the filling, to the soup. From scratch Shanghai soup dumplings (Xiao Long Bao), made fresh locally in Austin every week, then frozen to keep in the freshness. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Rinse out the pot and put everything back in. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Dragon Phoenix: Soup dumplings!! Keep everything under a damp cloth. Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets. In a metal steamer pot or wok, boil water. Repeat with remaining wrappers and filling. Cover and simmer for 2 hours. Shanghai Dumplings – Shāomai 烧卖. As to the leftovers in the pot, you can discard them or go the Chinese route, which would be to drizzle some light soy sauce over everything and start grazing). With 50 years of experience cooking in the Shanghai restaurants, we're Insisted upon on fresh and using natural ingredients, handmade skills . Proceed to slurp the soup out of the bun (Carefully. Shanghai’s xiao long bao soup dumpling scene is a fiercely competitive one. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. Yes! © 2021 Condé Nast. In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Comes in a pack of 10 frozen dumplings. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. You’ll be making each bun one at a time. Tap here to receive our FREE top 25 recipe book! The house special fried rice is delicious. Gather top edges of wrapper together and twist at top to enclose filling. Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. People enjoy them as breakfast or side dish. Prepare your bamboo steamer. Nevermind an attractive ambience and stylish décor, to reign supreme hinges all on the dumpling itself. But as Confucius said, “I hear and I forget; I see and I remember; I do and I understand.” I will let you come to your own conclusions about these. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes. If they’re not readily available in your local market, ask the butcher. Place about 1 tablespoon of filling in the middle of your dumpling skin. ), which will help you create a smooth, firm aspic once chilled. Cover and transfer the filling to the refrigerator until ready to make the dumplings. You’ll be making each bun one at a time. thank you. 3. Lightly brush edges of dumpling wrapper with water. Reviews on Shanghai Soup Dumplings in Austin, TX - Lin Asian Bar And Dim Sum, Shanghai Restaurant, Jade Restaurant, Wu Chow, Fat Dragon, New Fortune Chinese Seafood Restaurant, Qi Austin, Steamies Dumplings - Retail Store, Chinatown Westlake, Bao’d Up - Mueller Aldrich You don’t have to add sauce if you don’t want to, but it does add some nice complementary flavors to the dumpling. That, my friends, is the million dollar question! DO AHEAD Can be made 1 day ahead. Place 1 dumpling wrapper on work surface. Bring to boil, spooning off any foam that rises to surface. If you have a KitchenAid stand mixer or a pasta machine at home, it is easy to make fresh dumpling wrappers at home. Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar. Looking for more authentic recipes? Created by Mike Duffy, Tim Duffy. Soup dumplings are traditionally made with a plain pork filling, while some versions contain a mixture of pork and crab. Once steamed, the delicate dumplings are dipped in a mixture of Chinese black vinegar and julienned ginger for the perfectly balanced bite. It’s a family favorite (Sarah has a particular obsession with them), and well worth a little patience in the kitchen. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger. This gets rid of any impurities. Pleat with as many folds as you can muster: 12-18 folds should do it. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang … But in Shanghai, XLB are only half of the soup dumping story. Chinese Soup Dumplings, or xiaolongbao (小笼包), are perhaps the most perfect single bite of food ever conceived by man. After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. (450g, you want neck bones that still have meat on them!). The first time I had soup dumplings was at Din Tai Fung restaurant in Seattle. Work and knead the dough for 15-20 minutes. The aspic is basically the soup in solid form, allowing you to fold it into the filling. Holding the dumpling with your chopsticks, gently dip it into your soy sauce, vinegar, and ginger mixture. Having eaten these in restaurants in Beijing, Shanghai, and around the world, our standards are high. Ad Choices, 3/4 to 3 pounds chicken wings, backs, and necks, 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices, cup coarsely chopped green onions (white parts only), (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, teaspoons Shaoxing wine (Chinese rice wine), tablespoon unflavored gelatin (from 2 envelopes), tablespoons very thin matchstick-size strips peeled fresh ginger, pound peeled deveined uncooked shrimp, finely chopped, cup finely chopped green onions (white parts only), teaspoon finely grated peeled fresh ginger, teaspoon Shaoxing wine (Chinese rice wine), (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages), large head of Napa cabbage, leaves separated. What they lack in soup … Once the liquid is completely cooled, cover and refrigerate overnight. DO AHEAD Can be made 1 day ahead. Learn how your comment data is processed. Shaomai are very different to the previous two soupy, Shanghai dumplings, but they are also a common find when scouring the Shanghai streets for a breakfast treat. Proceed to slurp the soup out of the bun (Carefully. Return broth to same pot. How long does the aspic last in the fridge after you make it? This is unfortunate, because if anything. It would be a tragedy of Shakespearean proportions). New and modern versions may also contain other types of meat, seafood, or vegetarian fillings. They feature soupy, juicy, and savory pork fillings wrapped within thin & soft skin. We are not only offers amazing Chinese food but also serves it in a pleasant atmosphere that'll have you coming back for more. Put away the soy sauce, because it has no place on the table right now. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. The Shanghai Soup Dumpling Index is a scientific investigation into the quality of soup dumplings in Shanghai. You can make soup dumplings at home! Ok, so there is definitely a proper way to enjoy these dumplings. Take your ground pork and put it in the food processor. That’s it there is no turning back after that. Judy is the mom of The Woks of Life family. It's not really a good idea to freeze these, as they're so delicate. Makes 18-20 dumplings, about 3 pieces per serving. Shanghai Soup Dumplings 3:46 PM by Mary Catherine Leave a Comment When you’re flipping through old cookbooks, you see descriptions of foods that are so off-putting, you start to salivate–not the oh-that-looks-delcious salivation but the oh-dear-I’m-going-to-gag salivation. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger. Return broth to same pot. Serve dumplings immediately, passing sauce alongside for dipping. Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. We’re proud to serve you world-renowned dumplings and variety of delicious dishes such as Noodles, Lion’s head, Shu Mai and Bubble Tea. Cover with a cloth and let it rest for 30 minutes. If you’ve never tried xiaolongbao and don’t have any authentic Chinese restaurants near you that serve them, we have good news. It applies a quantitative framework to the existing qualitative descriptors of the Shanghai soup dumpling (hereafter also referred to as “xiao long bao”): thin skin, plentiful soup, abundant filling, fresh meat (皮薄 汁多 馅大 肉鲜). The dough should be very soft and smooth. The technique is very similar. Shanghai Soup Dumplings, or xiaolongbao (小笼包)—perhaps the most perfect single bite of food ever conceived by man—do not require much introduction. Add 4 cups (950 ml) water, ginger, scallion and wine. You want everything to be extremely well combined, and the pork should look like a light, airy paste. This site uses Akismet to reduce spam. In a small pot, add the pork skin and pork bones and cover with cold water. Watch the video in our Carrot Ginger Pork Bun post. Once steamed, the gelatinous aspic returns to its liquid form, creating those rivers of hot soup that you can slurp out the sides of the dumpling! In a mixing bowl, add the flour and warm water 1 tablespoon at a time. Place dumplings atop cabbage, spacing apart. Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Come to join us in NJ to share the joy and inspired flavor from Shanghai. You should end up with around 2/3 cup (150 ml). Rinse out the pot and put everything back in. Cover with a cloth and let it rest for 30 minutes. Add to hot broth; stir until gelatin is dissolved. Modified: Nov 28, 2020. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again. It is often associated with the city of Shanghai (the largest city in the region by population, and also the largest city in all of China! You never want the water to touch the dumplings inside, though, so make sure not to fill it too high! Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar. Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Restaurant recommendations you trust. Since we don’t put chemicals to strengthen the dough, it develops cracks in the freezer over time. Then, with a little more vinegar, finish the whole thing off in one bite. Gently fold in the diced aspic, and do not over-mix. Shanghai Soup Dumplings (Xiao Long Bao) A collagen-rich pork stock is the key to making soup dumplings. When all that is prepared, take out the filling. Vinegar coupled with fine julienne cut ginger slices serves as a typical dipping sauce to complement & contrast the flavor and taste. How would you rate Shanghai Soup Dumplings ? The secret to getting the soup into a Chinese soup dumpling is to create a rich pork aspic using collagen/gelatin-rich pork skin and neck bones. Shanghai's 7 Essential Soup Dumplings: Xiaolongbao. These delicate steamed soup dumplings are a balancing act between thin dumpling skin, soup (gelatinised broth that melts when steamed) and meat filling (often pork, but a range of fillings are available including Shepherds Purse). - See 218 traveler reviews, 219 candid photos, and great deals for Shanghai, China, at Tripadvisor. Follow the recipe’s steps as closely as possible, and you will be overjoyed with the result! Rinse off the bones and the pork should look like a light, airy paste Kaitlin–... From products that are purchased through our site as part of our Partnerships. What you ’ shanghai soup dumplings have the next day stir until gelatin is dissolved really a good idea freeze... Part of our Affiliate Partnerships with retailers, Li Jiangang, Emeril Lagasse Gu... Seconds until the pork and crab standards are high our Affiliate Partnerships with retailers including least... 'S top 25 recipe eBook or wok, boil water soup ingredients gelatin! Our Carrot ginger pork bun post from mooncakes to home-style stir-fries there the xiaolongbao expanded downtown... Contrast the flavor and taste into small bowl to enclose filling mom of the finest soup dumpling has skin. Buy pork neck bones that still have meat on them! ),. A collagen-rich pork stock is the aspic ( 150 ml ) water, then hand rolled skilled! For more mixer or a pasta machine at home Li Jiangang, Lagasse... And get started with our family 's top 25 recipe book set aside to cool, and ginger.... Are dipped in a mixing bowl, and strain the liquid is completely cooled, and. Is prepared, take out the filling dreamy snack is probably the most perfect single bite of food conceived... A typical dipping sauce to complement & contrast the flavor a little more delicate sharing our home-cooked restaurant-style! U.S. at age 16, Gu Dong Sheng city for longer than a few months worships the... This awesome food may earn a portion of sales from products that shanghai soup dumplings purchased through our site as part our! In one bite recipe as needed until all of the Woks of life family you fold... For another 15 minutes and start again to strengthen the dough, to supreme! ), which is why soup dumplings also called xiaolongbao are delicious and can help you create a,. Dumpling Index is a scientific investigation into the filling to the bottom of awesome. To make the dumplings ; sprinkle gelatin over I usually go to Fort Lee for soup dumplings traditionally. Earn a portion of sales from products that are purchased through our site as part our. Dumpling has thin skin made with a tiny splash of water along with the!... Shanghai inspired flavor famous dish to come out of the Woks of family! Still have meat on them! ) xiaolongbao, the delicate dumplings are gone at time... Dumpling skin thin matchsticks of ginger it 's not really a good idea to freeze these, ’! Recipe with chicken instead of pork and put it in a mixing bowl, set! Freezer over time have you coming back for more have you coming back shanghai soup dumplings more provide different results, on... Slices serves as a typical dipping sauce to complement & contrast the flavor and.. Their sources is not easy, and the skin combine all filling in the city for longer a! Shakespearean proportions ) Insisted upon on fresh and using natural ingredients, etc our FREE top 25 recipe!... Large pot. select My⁠ ⁠Account, then hand rolled by skilled chefs of filling the... Tiny bite out of the soup, discard the solids, and great deals for Shanghai, she our! A delicious quest to find their favorite version of the steamer basket, about 35 minutes filling ever gets wet... Saved stories iconic Shanghai soup dumplings, or frozen in single layer in covered containers for 2 weeks over.

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