I often discover left-over rice in our rice cooker days after we make it — I open the cooker to make new rice, *suprise!*, smell, and usually somehow try to rescue it.
Yesterday was one of these days. I decided to make some fried rice with bok choy, napa, mango, carrots, onions, and garlic, sour and spicy egg drop soup, and tofu/TVP dumplings.
I didn’t have the dumpling wrappers, so I made it from scratch for the first time. It’s pretty easy but I should get a different kind of flour next time as the wrappers were pretty sweet when I made them with 1/2 all purpose and 1/2 bread flour, 1% salt, 42% water.
This is what my counter looked like in the middle of cooking:
I tend to like thicker dumpling wrappers, so I made them much thicker than the normal wrappers I get at a Japanese supermarket. Mako makes great sour and spicy egg drop soup, so he made that dish. At the end, this is what our food looked like:
Cooking is fun!