Friday, August 3, 2012

Shrimp Dumplings and Mapo Nasu

We're trying to be more frugal and healthy. One area we (mostly due to my varied food cravings) tend to overspend is on restaurant meals. Living out in the Virginia suburbs, we're not too far from some great Asian supermarkets. It takes a little more time, but buying the dumpling wrappers and making homemade gyoza or mandu is totally worth the time. You can be in control of what goes into the dumplings, and what you can leave out.
Steamed shrimp, napa cabbage, cilantro and garlic chive dumplings.
Chinese-inspired Mapo Tofu Nasu.
We bought some Sichuan peppercorns at Penzey's spice store. Adding freshly crushed peppercorns and mixing with Chinese tobanjan (spicy chili bean paste), it's lovely.

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