Don’t give me that judging look, these dumplings are totally homemade too, and sticking another word in the title just didn’t seem necessary.
Speaking of homemade stuff, the husband and I are heading up to Vermont this weekend (yes, we’re going north for our December vacation) and I am super excited for all the home-crafted goodies of the cheese and maple syrup persuasion.
Or any persuasion really, because we’ll be on vacation, and I haven’t been to Vermont in like 10 years, even though it’s close by. It’s just that, when you live in New England, places seem very similar and driving 3 hours to go to another, somewhat similar place isn’t often worth the effort.
But I am excited. I will be posting normally during our stay and I’m looking forward to sharing our trip with you when we get back.
Now let’s shift back to dumplings. I’ve got a couple dumpling recipes hanging around already, but if there’s one thing I love about dumplings (there are actually many things I love about dumplings), it’s that changing the filling just slightly makes for such a different experience.
I’ve made traditional pork dumplings many times, but on this occasion, I decided to deepen the flavors with caramelized mushrooms and onions, and boost the umami factor by adding miso.
I could not be more pleased with the result. These dumplings are downright delicious–the flavor is complex, yet all the ingredients meld together just perfectly.
I am patting myself on the back for this one too, seriously. Have a happy weekend, everyone!
Two Years Ago: Chocolate Strawberry Cupcakes