Web and app developer. Coffee, beer, and running, in any order.
Monday I made the Sichuan Dry-Fried Beef from J. Kenji Lopez-Alt’s The Wok cookbook.
The end result was delicious. My son loved it, Megan liked it, but didn’t care for the texture of the matchstick-cut beef. 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 ★★★★☆
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.