Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don’t make these often, and they’re worth it. I make extras and freeze them for quick (lazy) meals.
Happy belated Lunar New Year to those who celebrate!
What’s your favourite dipping sauce?? When I don’t have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.
It is most definitely lean and tough. But if I made them with commercial chicken I’d probably still mince because it just makes a higher quality toothiness in that small package.
We stopped by Tractor Supply today but they were out of chicks. We will probably end up with a rooster this year but it will be a year or two before he becomes a menace to society.
I’ve learned something today, thank you! I’ll know what to do if I come across rooster next time. Someone did feed me peacock once, though in battered, deep-fried form. I wonder if it’s the same.
What I do with supermarket mince is that I whip it with a pair of chopsticks until it gets smooth, then I add in the rest of the ingredients. It makes a big difference in the finished product!