Cabbage and Shiitake Mushroom Dumplings
Stir-Fry w/ Broccoli
A stir-fry managed to sneak in on the blog, only because the dumplings and tofu triangles were so good ;)
The tofu triangles were coated with 1 tbs. gin, 1 tbs. tamari, black pepper for 30 minutes or so to marinate. Then add 2 tbs. cornstarch and toss to coat well. Deep-fry in 385F peanut oil for 3-4 minutes. They'll puff up quite a bit in the oil, but will shrink noticeably after. The dipping sauce was tamari, agave, sriracha and lime juice.
Here's Liz rolling out the dumplings with her mini-rolling pin (which is the perfect size for these). The filling was stir-fried with a touch of sesame oil and finished with a little tamari and fresh ground szechuan pepper.
Here's a closer view of the dumplings -- boiled tonight, rather than steamed or fried.