Dumplings

Hello long lost blog world. I am just rejoining the world post stomach flu. Even though it was only last week that I was healthy it feels like an eternity. I am trying to focus on the good things post illness, like how soft your hair is after you wash it for the first time, or the fact that all my pants are looser. Of course I am still pretty uneasy about the food thing but I am sure that will right itself soon enough.

 Before succumbing to illness we made dumplings, I promise the two things have nothing to do with each other. We went on a bit of a dumpling kick making meat and two different types of veggie dumplings- steamed and fried. Basically for a week all my guy and I did was think, make, eat dumplings. They are surprisingly easy to make. You buy the wanton wrappers, in the city you can get them at most Asian markets, I am sure you can mail order them too. There are a ton of recipes on-line. My guy (of course) marinated the meat for the meat dumplings for 24 hours first. All recipes seem to call for napa cabbage, but I am pretty sure you could use regular cabbage too. We made a standard veggie option and then a mushroom dumpling, sautéing the mushrooms first and then sticking them into the food processor with some cabbage and carrots.