for once, i make something tasty for dinner and there is enough to save
I made two dozen dumplings! Wow, so good.
They are not spectacularly better than those from Noodles 28 (though they stand a better chance of passing a food safety inspection), but I got to play with flavors a bit (added lime juice and sesame seeds at stages, though not enough of either to radically change anything) and the whole batch cost about $8.00.
so I remember:
- one pound of pork loin, fat trimmed off, ground
- one egg, gently beaten
- five napa cabbage leaves
- about an inch of ginger root, finely grated
- one large garlic clove, diced
- about three inches of sliced scallions
- black pepper
- salt
- lime juice
- toasted sesame seeds
- 1/2 Tbsp mirin
- 1/2 (generous) Tbsp soy sauce
- about 1/4 Tbsp sesame oil
- 24 jiao-zi wrappers
Fill the gyoza, oil the vegetable steamer, arrange as many food units on it as one plans to eat, cover, steam for 20-25 minutes, nom. Freeze the remainder raw and separated from each other.
I made a dipping sauce of rice vinegar and soy sauce with some scallions diverted from the filling. I think the replacement when I use up this bottle of vinegar should be less sweet. Next time I want to add chili oil and swap gobo for the sesame seeds.
Finally got an ink stone and ink stick, also, via the brightly sunlit walking tour. I level up at ink sketching addiction. I think I'm going to go try them out.
They are not spectacularly better than those from Noodles 28 (though they stand a better chance of passing a food safety inspection), but I got to play with flavors a bit (added lime juice and sesame seeds at stages, though not enough of either to radically change anything) and the whole batch cost about $8.00.
so I remember:
- one pound of pork loin, fat trimmed off, ground
- one egg, gently beaten
- five napa cabbage leaves
- about an inch of ginger root, finely grated
- one large garlic clove, diced
- about three inches of sliced scallions
- black pepper
- salt
- lime juice
- toasted sesame seeds
- 1/2 Tbsp mirin
- 1/2 (generous) Tbsp soy sauce
- about 1/4 Tbsp sesame oil
- 24 jiao-zi wrappers
Fill the gyoza, oil the vegetable steamer, arrange as many food units on it as one plans to eat, cover, steam for 20-25 minutes, nom. Freeze the remainder raw and separated from each other.
I made a dipping sauce of rice vinegar and soy sauce with some scallions diverted from the filling. I think the replacement when I use up this bottle of vinegar should be less sweet. Next time I want to add chili oil and swap gobo for the sesame seeds.
Finally got an ink stone and ink stick, also, via the brightly sunlit walking tour. I level up at ink sketching addiction. I think I'm going to go try them out.