This is quickly becoming my go-to dish because people seem to like it so much. Every time I've ever made it, someone says, "does anyone want that last one?" And then everyone looks around because it's a real conundrum. They want it, but you know that he who asks for it, gets it, unless he's Eric, who can be vetoed because he has a direct access to the source.
I don't make dumplings from scratch anymore because it's just too time-consuming. Besides, I've found a really great dumpling brand that I like at the Asian store. That's half the battle. The other half is all about the sauce. I throw all sorts of stuff together. I don't ever measure, so I can't really give great detail on this, but here it is in order of quantity, with the largest quantity first:
- Hoisin Sauce
- Sriracha (this is all about how spicy you want it to be, so easy on this)
- Bean paste with chili sauce (I found some Thai bean paste hiding in my fridge and thought, what the heck, throw that in too, and it worked out great!)
- Soy sauce
- Rice vinegar
- Chili oil
- Sesame oil
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