NOT FOR THE FAINT AT HEART, ONLY THE HUNGRY

So this week's adventure in cooking is making dim sum dumplings. I cannot stop thinking about them and am looking for something finicky to make so there we go. Also, it is too expensive to go to a restaurant and order the ginormous quantity that I will need for complete satisfaction-not to mention that it will probably entertain B for almost an entire day, which is always a plus.

We will be making:
Gyoza (beef potstickers that are steamed, then pan-fried on one side and yes, I know these are from Japan and not China, but it's my kitchen dammit! and I'll make what I want to stuff down my gullet!)
Jiaozi (steamed pork and cabbage dumplings)
Char Siu Bao (Shanghai Street Dumplings, like the ones at P.F. Chang's...drooldrooldrooldrool)
Vegetable Spring Rolls (which I might just buy at the store to be lazy)
Pan-Fried Pork Dumplings (with a recipe from my peeps at DIGS)
and maybe some Flower Rolls (Hua Juan) if I feel like it...

I also thought about making some Mango custard and a pan of Almond Dofu (creamy almond jello) but I have a feeling I'll be all cooked out at the end of this episode. Yes, I'll be 376 pounds and all cooked out.

I told B last night that we would probably need about 80 wrappers and he just about fell off the couch with this glazed look in his eyes. I don't know if it was utter dismay or sheer excitement. I'm not too worried about actually making all these dumplings, as I've become fairly adept at making ravioli and pierogi and I make a mean Runza. (Let the jokes begin, but I'm sorry, runza are effin fantastic and a piece of my damn heritage biotches! Take that!)

Time will tell I 'spose.

And for those of you wondering, the house still smells like brisket-especially when you run the microwave. Go figure.