Tuesday, June 18, 2013

Stir Fried Cabbage and Dumplings

Last night, I heard my 8 year old utter words I never thought I'd hear:  "Dumplings and salad!  Yay!"

Thanks to pretending to be the rabbit, said 8 yo ate lettuce for the first time ever on Sunday.  And liked it.  So I made another salad, less challenging, as we didn't have to pick out the arugula first.  Romaine lettuce, cucumbers, turnips (the last of them) and mulberries.  We had gone to pick mulberries from the tree around the corner, and just in time, too.  A thunderstorm passed through just after we got back home; had we not picked them all of those berries would have been on the ground.  We got about a cup or so.  Anyhow, the salad was a success.

For the main course, I'd asked my sister if she had any recipes for Napa cabbage and she suggested stir frying it, maybe with a little pork.  I remembered that I had a bag of frozen pork and leek dumplings from that Korean supergrocerymegastore and thought maybe I could cook those instead.  I fried up some garlic scapes in oil for a minute, then stir fried the cabbage with 4 scallions, slivered, and then when they were wilted put the dumplings, partially thawed, on them.  I poured some white wine into the pan and covered it, letting the dumplings steam from the wine and the moisture from the cabbage.  This cooked for about 10 minutes like that while I made a quick sauce:  soy sauce, white pepper, minced fresh ginger, chopped scallion, and a few drops of sesame oil.  We put the cabbage and dumplings in a big bowl in the center of the table and, with some white rice, it was gone in no time.

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