Closeup from above of the clear soup, with veggies and meat balls and bits of dumpling showing. I didn't work from a recipe and weighed & measured nothing. From memory, this is what made up the meat balls: - minced organic meat - homemade sourdough bread crumbs - 1 egg - Korean chilli flakes - kecap manis - homemade ginger powder - homemade garlic powder - freshly ground white pepper - a bit of salt I think that's it..... They taste very well. I think they would do brilliantly as party food. The soup is indeed better on day two. I broke up the dumplings in the pot. Weirdly enough they still resisted being broken apart.

Soups and stews will almost always be better on the second (and third) day.

I had meat over left from dumpling experimenting, so yesterday I made meat balls for the soup.

It must be decades since I did that.

The soup was gorgeous.

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#Soupsky
#AsianDumplings
#SoupBalls

A closeup of eight raw potsticker dumplings on a small lined baking tray inside a big freezer bag. I freeze them individually, because that makes defrosting easier. In a few hours they will join the ones I made two days ago in one freezer bag.

Seven fried & steamed dumplings on a plate, with a small bowl of dipping sauce in the middle. With the bottoms up, because otherwise that crispy bottom will decrispify. You first fry them for about two minutes in a bit of vegetable oil, then you add water (no more than 80ml/gr) and let that steam for about eight minutes, with a lid on. When (almost) all the water has evaporated, fry for another two minutes.

Closeup pic with the tops showing (for the pic.) They look a bit like little boats, with the filling in the middle and nicely domed up.

Closeup of one dumpling bitten almost in half. A nice shot; you see part of the crispy bottom, a good bit of the filling and a glimpse of the thin steamed wrap. Mind you, the plan had been to freeze all of these but I had been so busy with all kinds of chores in and around the house that I started rolling out and filling the dough pieces around 15.00 and only then realised I hadn't eaten anything all day. So I ended up eating some, and in a few hours I'll have a big mug of yesterday's soup.

More potstickers.

My third go at them and these were excellent.
So that's very encouraging - and that's mostly thanks to Andrea Nguyen's excellent 3-hour online class.

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#AsianDumplings
#Potstickers
#AndreaNguyen

Forming steamed scallion buns with a chopstick, with 6 completed buns in the foreground.

I’m reminiscing on how I developed such a passion for Asian-style dumplings in my latest VeganWeekly edition. Included is my version of Steamed Scallion Buns - the article access is free to all...

Link to article veganweekly.substack.com/p/little-par...

#Vegan #VeganFood #AsianDumplings