Dumplings: Photographic Evidence of Delicious
As it is 10:20 and we started making them at 7:00, I am too tired to write. I will let the pictures speak for themselves.
Now Frying: Tofu/carrot/water chestnut/five-spice
Spinach/egg
Chicken/leek/water chestnut
Done, and ready to eat with Chinese black vinegar and homemade and dangerously spicy la jiao
Mine were steamed, for super healthiness!
And they ended up chewier, which I actually liked a lot!
We had some red bean paste in the house, so I made dumplings, pan-fried them, then mixed coconut milk, cow milk, and almond extract for a dipping sauce.
Next entry: Dumpling Hangover
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I love this blog! I started reading it a few months ago.
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