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.
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?
