So, I got my hair cut this morning by a gorgeous, funny, talented, lady-of-all-trades hair stylist/makeup artist/manicurist. It doesn’t look all that much different from how my hair looked before aside from a bunch of layering and a trim, but it just feels so much bouncier. I love it. I just wanted to share that all with you. I really think it’s the little things that make us happy. That’s my little thing today and trust me, I really need my little thing because I’m feeling this horrible bittersweet mashup of feelings.
I’ve also been listening to country music nonstop. I know that a lot of people usually hate or love country music. There’s hardly an in between. There’s a horrible stereotype about all country songs being about pickup trucks, mud, breakups and beer…while often true, I don’t care. I think my taste in music really is reflected in my taste for food. I pretty much like everything—except for capers, soggy/smushy food and pears (except on a FEZ burger). That translates to heavy metal-core and most R&B slow jams in terms of music that I don’t particularly enjoy.
I like my music loud so that when I sing along in my car the horrible excuse for ‘singing’ doesn’t frighten any other drivers and make them worry there’s a dying animal somewhere in close proximity. Oh, I also like to sing with the windows down. Something about the wind in my new, bouncy, beautiful haircut.
There’s a handful of foods I could probably eat forever if I had to and dumplings are definitely one of those things. There are so many kinds. You get to dip them into other things, which I adore. Pan frying them makes them a little crunchy and oh my, do I love that. If you’re looking for subtle flavors, go away. You won’t find them here.
Ginger Scallion Dumplings
1/2 lb ground pork (or chicken, turkey, whatvevs you like y’all)
2 cloves garlic, minced
2 sliced scallions
2 tablespoons finely diced fresh ginger
*optional, add 1 or 2 diced white button mushrooms
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 tsp sugar
1 package dumpling wrappers
1. Mix ground pork, garlic, scallion, ginger, soy sauce, salt, black pepper, garlic powder & sugar in a bowl until combined.
2. Place about 1 teaspoon filling into center of dumpling wrapper.
3. Dip finger in water, wet all 4 edges of dumpling wrapper square.
4. Fold in half to form triangle, pinch edges to seal.
5. Repeat until filling is used up.
6. Put about 1/2 inch of water into the bottom of a large non-stick frying pan, bring to boil.
7. Flash-boil dumplings, about 45 seconds. Using slotted spoon, place cooked dumplings on oiled baking sheet. Don’t let them touch each other or they’ll stick!
8. Heat about 1 tablespoon of oil in non-stick frying pan, place a few boiled dumplings in pan. Cooked about 1 minute, flip. Cook until crispy and pretty much the most delicious dumplings ever.
Serve with soy sauce mixed with a little Sriracha. YUM!