To help us make it to midnight, we decided to make a bunch of Asian dumplings. That stretched out over a good 4-5 hours and helped us power through.
What we made.
From "Land of Plenty":
- "Zhong" crescent dumplings
- Pot-sticker dumplings with chicken stock
- Leaf-wrapped glutinous rice dumplings (except the Asian shop was out of banana leaves, so we did these in parchment paper.
- Two dipping sauces based on the sweet, aromatic soy sauce recipe: one from the crescent dumplings recipe, one just kind of random (the soy sauce, some black vinegar, chili oil, scallions)
From "Japanese Soul Food":
- The base gyoza recipe
- Miso dipping sauce
So that's three different cooking techniques: steaming, boiling, and pan steaming/frying; four different dumplings; and three different dipping sauces.
I also made a batch of quick cucumber pickles to go along with this giant mass of delight.