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.
Huh, I had never heard cabbage called wombok before.
My go-to dipping sauce is soy sauce, rice wine vinegar, and chili sesame oil (or sesame oil and a bit of another chili oil). Sometimes I use Sichuan peppercorn oil or add some ground peppercorns.
It’s a specific type, I bought it all the time for kimchi before i was banned from making kimchi.
… banned from making kimchi
that sounds like a story that needs to be told!
I’ve lived in Australia long enough that I am starting to forget what they’re called in North America :( It’s napa cabbage.
Ohh, +1 for vinegar! Thanks for sharing. :)