Dumplings!

Great in any language, in any cuisine, I’ve written about my love for dumplings before.

Yesterday, Val and I made veggie dumplings and pork dumplings and what’s a better way to spend Sunday night and practicing different dumpling folding techniques with a friend? Lots of steaming and chopping was involved but we had a ton of fun.

For the veggie filling we used:

• ginger
• bok choy
• cabbage
• scallions
• mushrooms
• unidentified delicious green that tasted somewhat watercress-y but milder

I also learned a new trick: If you are frying dumplings, once they brown on the bottom, you need to add a splash of cornstarch-ed water (1 tsp cornstarch per cup) into the pan so that the dumplings don’t stick. The mixture forms a lace-y pattern and makes that crispy taste and no burning easy to achieve!