Dumplings

This evening I had a hankering for some Chinese-esque food. Well, actually it started a few days ago, which was good, because that meant that today, when I really felt like it, I had the potsticker wrappers all ready to go. Here's a quick sum up. Apologies for the short nature of the description, but at least I'm putting up pictures this time!

1/4 of 1 large eggplant diced
1.5 carrots, ghetto-julienned with a potato peeler
1/2 lb mushrooms diced (yes, I know it's kind of a pain)
1/4 of a chinese cabbage, diced
1/4 packet of veggie ground
soy sauce, garlic, ginger, sesame oil, white pepper (to taste)

Everything was tossed in a wok, then put in a refrigerator, while the brothy soup was being made (miso, mushrooms, water, soy sauce, garlic, ginger, white pepper, cayenne, seaweed). After this it was removed from the fridge and a heaping teaspoon was placed in the middle of 38 potsticker wrappers, which were then folded over and stuck together with warm water. Some of them were then steamed and served with Ryan's version of Gyoza sauce (soy sauce, olive oil, brown sugar, sesame seeds and a splash of rice vinegar) and the yummy brothy soup. The rest were frozen, flat, so they don't stick to each other, in a freezer bag.

That is roughly a pictorial of the order of things, including the final sit down with Ryan, wearing his new shirt from auntie Fran.