Saturday: dumplings and stir fry

Satisfying a craving for dumplings...

The filling: ground pork, finely chopped cabbage, minced garlic, minced ginger, soy sauce. We wrapped this in wonton skins to form various different shapes and then cooked the dumplings in a bamboo steamer. We ate them with two dipping sauces: soy sauce, black vinegar, ginger juice; dark soy sauce, mashed garlic, chili oil, xiao xing wine.

The stir fry was chopped broccoli stems cooked with Szechuan chili-bean paste and some hoisin. Served over rice, of course.

The second dipping sauce suffered from the fact that the dark soy we have just isn't that great, but otherwise this was really good food. The dumplings are so easy that we really ought to do them more often.