But first, a sale on kale (did that make you as happy as it just made me?) led us to the least appetizing-looking appetizer of all time: kale chips. We just laid the pieces out, sprinkled with olive oil and Mural of Flavor from Penzey's spices and toasted them at 350 degrees for 10 minutes.
They tasted about 10 million times better than they looked.
1 1/2 tablespoons light soy sauce
1 teaspoon sesame oil
1 table spoon apple cider vinegar (because we realized too late we were out of rice wine vinegar)
2 cloves of garlic, minced
NO hoisin sauce, though I was a big proponent of this
8 scallions, chopped
We mixed all that together and filled up dumpling wrappers. Into the steamer they went for about 15-20 minutes.
While they steamed, we got rolling on two sauces: a peanut butter chili sauce and soy-based sauce.
The peanut butter sauce was just 1 cup warmed peanut butter (use a double boiler!) and chili oil (3 table spoons). It made WAY more than we needed.
We also steamed a sweet potato, so we could feel just a smidge healthier about all this pork and salt.
It was delightful!
In general, Hubs and I aren't great Asian cooks, but we can do dumplings. It doesn't hurt that it's one of the all-time easiest dishes to make ever.
Pardon our less-than-chic dinner ware, the good old divided plate just made for the most utilitarian choice for our two dips. What can I say, we are not fancy folks.