Hey everyone! It's been quite awhile since there was anything post-worthy but for those curious, here's what I've been up to this weekend-- Banh Coc,or these little cakes, wonton soup, and finally, dumplings! As always, there's plenty of pictures for reference but more importantly, here's the main star! (I apologize for the grainy pics! Low light + an iPhone was all I had!)
dumplings.
pork & cabbage
It was actually snowy out when I got out of work, and all I could think of was so much free time. I decided it was the best time to cook these yummies... Now note, I prepped all these dumplings on MLK day, so I just needed to pop them in water (or water-free) cooking!
I figure dumplings are usually a no-brainer, however, the actual seasoning can throw many off. I decided to stick it safe with pork & cabbage, but I usually love port & chive ones in store as well. I admit-- I did get help with the seasoning, but you're free to make it as sweet & savory as you'd like! (HINT: more on savory though!) Once you're done with the fillings, start grabbing your dumpling wrappers (get them at supermarkets! They sure save time!)
and fill it up. Wrap free-style... or do the crescent pleats like my sister & I did.
Above: plenty of wrapped dumplings ready for cooking! And they store well too. Probably why you might just want to buy frozen packages of them, but don't worry-- they're oh so worth it!
I decided to steam it, then fry them. and plenty of crispiness as you can see... It was good, but for some reason, the ones my family makes are always better! I tried my best not to smell as oily while I fried them, even as I was covered in fleece & had
plenty of ventilation! And they came out super crisp. I used plenty of oil, it was very close to being burnt for some unlucky pieces.
...and last, but not least, here's the sauce! It's a mixture of soy sauce + vinegar but seasoned that, when dipped, gives a scrumptious taste!
Don't forget the sriracha! What dumplings or dim sum goods do you go for?
