Ask me food safety and food science questions.
What is it you plan to do with your one wild and precious life?
The goal this year (2026) is to lurk less and post and comment more.
I think the most annoying part for me is the chop up the vegetables. I have a crappy food processor that I inherited from someone, but chopping veg for dumplings is all I use it for so I can't justify buying a better one.
I love wrapping them, but not when I am wrapping for 5 people (back home), so I make smaller batches now just for me and my +1. Once you get the hang of it, you get fast otherwise, you sit there for ages and the filling gets soft and yuck to deal with.
Or you can get one of these: https://www.coles.com.au/product/coles-simply-dumpling-press-2-pack-8421432
Another one for the vinegar! I'll have to give vinegar a few more tries to see if my tastes will change for the better. Thanks for sharing!
I've lived in Australia long enough that I am starting to forget what they're called in North America :( It's napa cabbage.
Ohh, +1 for vinegar! Thanks for sharing. :)
Ohh, fried tofu would definitely add to the texture! Maybe better for a fried dumpling rather than boiled. I reckon it might soften up and go mushy if not fried on to the harder side.
I think there was something like seitan that is good, but I have never worked with it nor seeked it out.
This recipe is similar ingredients I would use for veggie dumplings, but it seems like potato might be a secret ingredient:
https://www.recipetineats.com/vegetable-dumplings-potstickers/
I have used corn starch, but she uses potato (which is also starchy) and who doesn't love potatoes 🤤
I know, right! I think I've managed to catch undo all of my accidental downvotes before I keep scrolling. For those I didn't mean to downvotes and I missed undoing them, I'm sorry!
And now you've got a few suggestions from different people on the kinds of dipping sauces to use. Maybe start with just a bit of soy sauce to start, and then build from there if/when you grow your dumpling addiction. 😂
Ohh sake! I haven't tried using that before. I have some of that lying around, I'll drop some in next time. Next time you make dumplings, be sure to post them, please!
Re: using minced rooster: Is it because rooster meat is leaner or tougher?
Oh.. 🤐 But I get it. I've not lived on a farm long enough to see a rooster get aggressive, but I've watched videos and learned about their behaviour. But yes! Once frozen, I like to pan fry them. So delicious with just a bit of soy sauce on the side. You'll have to post your dumplings at some point, too.
I don't know about downvotes, I think people use them for different reasons whether they downvote for disliking something or they just want to see less of it. I also think maybe some people accidentally vote on things when they're scrolling on their phone, so I don't think too much of it. :) I'm just here to share food photos and have discussions about food! The imagery of sticky dango on dumplings, though, LOL. Thank you!
Dumplings pretty much comprises of a thin wrapper on the outside and meat and/or vegetable filling on the inside. Pork is the traditional filling, but you can find chicken, prawns, chives, cabbage. I don't see beef very often.
You can go to a supermarket frozen aisle and find them there, too! Give it a try. :)
Oh, I'll have to give that a try with the ginger and cooking wine!! I'm not quite in to the sour (I did try making a sauce with chinkiang vinegar), but it wasn't for me. I'm much more the spicy and salty type. Thanks for sharing. :)
Omg 😂 💀
That's a long time to cook beans from dry, though I've never done it before except in an Instant Pot, which takes less than an hour to turn two cups of dried chickpeas in to about 5-6 cups of edible chickpeas.
I don't want to assume anything, but have you tried different cuisines to change things up? I'm trying to up my beans and lentils and chickpeas intake, so I've done all sorts of things like hummus, Brazilian chickpea curry, Indian chickpea curry, bean chili, pasta e fagioli. I'm also one of those people who can't eat the same thing for more than a week, so I'm always looking for different ways to change up flavours and textures.
That's a killer price on turkey! Do you have a stick blender to use to make a blended vegetable soup? Potatoes, pumpkins, leeks, turkey stock, pretty much all of the vegetables. And then put in shredded turkey and noodles/pasta or something. Add the usual salt, pepper, cumin, etc. Serve with smoked paprika, or cream/Greek yogurt/coconut cream, and bread on the side.
One of the most important things for me is to have a full stock of different herbs and spices, and ice cube trays to freeze leftover anything small enough to freeze (I especially do this with ginger, garlic and other herbs destined to die in the back of the fridge).
It's a struggle. I've been there, too. I'm happy to share recipes that I've made, and substitutes that I've done. Absolutely no shame or high-horsed-ness about any of this - Food is food, and we're in this together. 👊
100%. Make a real nice saucy chickpea curry with all the veg and you're set!
I know. I have embraced my love for legumes so I've been eating more vegetarian nowadays. If you have an instant pot, cooking up legumes from dry is excellent on the wallet. My partner is more of a meat eater, so I will make some meaty things every week to keep him happy. I do make an exception for chicken, though.
Shopping around has been a habit since I was young, and I don't like to buy from the big grocery chains (especially: Coles, Woolworths, Galen Weston, Walmart. 🖕) unless I have to... Like if Aldi (best of what's around me) doesn't have what I need.
I'm sad couponing isn't a thing in Australia, or I'd be all over it.
Don't use a meat that's fancy and expensive! Those ones would probably go well straight on to the BBQ vs marinating. The author gives a few different recommendations on what to use and what not to use.
https://www.recipetineats.com/marinated-roast-beef/
Packed lunches are the bomb. Do it all in one go and you're sorted for a lot of meals. 1kg will go a long way. I only eat about 50-80g per serve depending on how hungry I am.
I also recommend mixing in a bit of dijon mustard and a few lines of sriracha sauce in your sandwiches, too! Good luck with your studies, you got this 👊
This is bolar blade, which is a pretty economical cut of beef. I paid about $18 for this 1.1kg, so it was $17/kg or something.
Stay safe out there! At least it's a cheap way to keep the drinks cool. I'll be sure to make this again, so I'll set some aside for you. 😁
What is it you plan to do with your one wild and precious life?
- The Summer Day, Mary Oliver
It can apply in so many instances.
This is the way!! It's also great for a laugh and just to sit together and be present in each other's company.