Web and app developer. Coffee, beer, and running, in any order.
This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s The Wok.
It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆
This past week I made the Vegetarian Eggplant, Mushroom, and Carrot Filling for Dumplings recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought they tasted good, but the softness of the filling meant that the dumplings lost their shape when taking a bite. 3 stars ★★★☆☆
Last week I made J. Kenji Lopez-Alt’s My Mom’s Beef and Vegetable Filling for Dumplings recipe from his The Wok cookbook.
The dumplings were, again, good! My son happily ate them even knowing they had spinach and carrots in them. 4 stars ★★★★☆
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.