What did you cook/eat today (June 2017)

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Cinisajoy said:
It was the "southern style" that threw me off since there are pie dough dumplings and biscuit dough dumplings. I have made both. Hubby prefers pie dough dumplings.
We recently learned a trick about dumplings. You can use flour tortillas in place of the pie dough. It helps to use the fresh ones made in the store rather than the factory made ones. Just as good and a lot less work.
We learned that from someone hubby knows. Note: The person was not a Mexican.
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Ahhhh..... My stepfather would use the biscuit dough recipe. After he passed away and my grandmother was too ill to cook, my Mom found a brand of frozen dumplings to use - Annie's, I believe.
 
I finally did what I wanted to do last week: I made egg rolls. These are made with shrimp, green cabbage, Brussels sprouts, and the usual assortments of seasonings and sauces. The dip is my go-to Asian sauce blend (lime juice, fish sauce, gochujang, sesame oil, sesame seeds, rice vinegar). And, the soup is the hot & sour cabbage soup I made last week, after being unfrozen. The consistency is thicker, but the taste is still good.

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The Late Night Gourmet said:
I finally did what I wanted to do last week: I made egg rolls. These are made with shrimp, green cabbage, Brussels sprouts, and the usual assortments of seasonings and sauces. The dip is my go-to Asian sauce blend (lime juice, fish sauce, gochujang, sesame oil, sesame seeds, rice vinegar). And, the soup is the hot & sour cabbage soup I made last week, after being unfrozen. The consistency is thicker, but the taste is still good.

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When you say egg rolls - is the wrapper made from eggs? I love the sound of this dip by the way!
 
The Late Night Gourmet said:
I finally did what I wanted to do last week: I made egg rolls. These are made with shrimp, green cabbage, Brussels sprouts, and the usual assortments of seasonings and sauces. The dip is my go-to Asian sauce blend (lime juice, fish sauce, gochujang, sesame oil, sesame seeds, rice vinegar). And, the soup is the hot & sour cabbage soup I made last week, after being unfrozen. The consistency is thicker, but the taste is still good.

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Mouth watering .... but I'm always a little worried about your PC keyboard ... I see it more and more in danger :rolleyes:
 
Francesca said:
@The Late Night Gourmet & @morning glory

Wow .. Fabulous .. I am sure Morning Glory made her wraps from scratch !! I am inclined to believe but I could be wrong !!
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I almost always want to do things like this, but here's a case where I make an exception. I don't think the difference between a freshly-made wrapper and ones like these is that great if i'm putting them in a deep fryer. NOTE: my recipe says to pan fry, but that's because most people don't own a deep fryer. If I have a choice, and it makes sense, the egg rolls are going for a swim!
 
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