Although I had quite a productive day today, my mood was low and I was craving comfort foods. Since I don't have a car, giving into the urge of chips and chocolate would have entailed walking downtown to the local overpriced grocery store, and I just couldn't be bothered. I wanted something filling and satisfying, not necessarily junky. I considered pasta, but this recipe for shrimp dumplings has been in my mind for a few days now, since I went through my magazine collection the other day. I happened to have the ingredients on hand, including won ton wrappers left over from my Beyond the Great Wall meal.
This is, once again, a Canadian Living recipe, and can be found here. I left out certain things, like the hot sauce (don't like it), the cooking wine (don't have any), and the edamame beans (purely for presentation). I also left out the egg white; when I made the pork dumplings for the BtGW meal, I didn't need it, so I figured I wouldn't need it here, either, and I was right.
I just wanted to dig in, so I didn't bother dressing this up at all to photograph it. I did use my new Asian noodle bowl set for the first time, which was kinda cool. To serve, I splashed some soy sauce over the dumplings and accompanied them with a simple Asian cabbage slaw made from shredded savoy cabbage, grated carrot, some green onions and cilantro, doused with seasoned rice vinegar and soy sauce. It was everything I wanted: yummy, fresh, filling, and totally satisfying. And the work wasn't so bad; much more worth it in the end than hiking down to the store for chips & chocolate (though, tomorrow is another day...).