Web and app developer. Coffee, beer, and running, in any order.
Last week I made the Japanese-Style Pork and Cabbage Gyoza Filling for Dumplings recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
The gyoza came out well. My son said they tasted just like what he gets at restaurants. 4 stars ★★★★☆
They released fine from the pan, which was my biggest worry. I think I should’ve let them cook longer for more browning and less gumminess. These had a crisp bottom and less crisp top.
Trying my hand at “dumpwings” with some leftover frozen dumplings. This is where starchy water is used to cook potstickers such that a thin crispy layer results.
I like this introduction to Chamblee dining highlighting walking time/bus routes from the Chamblee MARTA station.
This week begins the fourth and final phase of my current training cycle targeting the Atlanta Track Club Grand Prix Mile.
Here’s how phase three went and the plan for phase four.