I forgot to take a picture of the toast, avocado, and eggs and I just didn’t think about taking a picture of the dumplings because NATIONAL CHAMPIONSHIP! ROLL TIDE! ROLL TIDE! and all that was going on.
For the first item from this month’s cookbook, the set up is pretty starightforward: Toasted dark bread, we used pumpernickel, with half an avocado spread over it, two eggs on top and a splash of light soy sauce. This was pretty good, but in my unhumble opinion it needs more avocado. As it is, the egg overwhelms. I’ll note it in a post or update this one when I try it again with a whole avocado. It might be nice with a heavily garlicked (does “garlicked” get a “k”?) gaucamole.
As for the dumplings, they are a pale shadow compared the the shining star that is our friend Xin’s dumplings. They are still awesome. They are driving down the highyway at a hundred miles an hour with the top down and the stereo turned up to eleven. Very fun, but not as cool as the Ferrari that just passed you full of topless Victoria Secrets models shooting champagne corks out the window that are Xin’s. The dumplings in the book were meant to be served in a watercress soup but we were watching football. That’s not very conducive to eating soup, even if some ex Syracuse quarterback’s mom says it is so we just dipped them in soy.
Take ground pork, add scallion, shiitakes, grated ginger, rice wine, cornstarch, salt, and white pepper and mix together with you hands. Put two ounces of the mix in a wonton wrapper, pinch closed and seal with egg and then steam for twenty minutes. How easy and cool was that? You have dumplings now!