Almost Live From The Snack Shack
Oof-ah! I am stuffed (stuffed! I tell you) with steamed dumplings. I made a new batch and must report on a couple of tweaks to the recipe (which I have never posted here mwah-haha!) which worked rather well if I do say so myself. First, I left the shiitake mushrooms out because they have a somewhat delicate flavor that I didn't expect to come through in htis mix. Then, instead of using blanched bok choy, I chopped up about a cup and a half of napa cabbage kim chi. I love kim chi. I've even had tofu and kim chi for breakfast. And loved it.
Finally, I had to address a problem I've had with my dumplings. When they steamed, the meat filling would shrink leaving the cooked dumpling a sort of baggy sack. Tasty but not a nice, plump dumple. The fix turns out to be very simple - egg whites. One egg white per batch. I suppose you could use two egg whites. I may try that next time.
The result: in a word - superb. Best dumplings I've yet made. My dinner was a heaping plate of dumplings dipped in sauce of sesame oil, soy sauce and Chinese black vinegar. I need to resupply my rice wine vinegar and get some mirin too.
Tomorrow there will be ginger custard made. I can hardly wait.