This is our version of potstickers. Our family is not a fan of dumplings that are too heavy on the palate, which is why we included mushrooms and vegetables in the mix.
This is steam-fried, as we do with our version of gyoza, however I must admit that it is better steamed. It tastes much lighter, which is better especially when it is paired with our balsamic-ginger dipping sauce.
My father loves to read about food, and has a million experimental ideas in his head. My mother learned to cook when she got married, and was taught, supported and criticized until she finally outdid her mentor. They are two foodies who raised us into a life of pure, mouthwatering bliss. They made a habit of taking us out to different restaurants every week. We were taught to critique the food we eat, especially at home, so this made it hard for my mom sometimes, knowing she had a panel of six judges to rate her every meal.
Don’t get me wrong. We eat canned food and street food, too. I guess we just prefer to know how we want the things we eat. Coming from a family of foodies does have its perks.
There isn’t much to say (though I believe I’ve already said too much). I’m an average college student with a constant hankering for good food. I’ll share with you the things I eat and the things we cook at home, and maybe you’ll understand why I love food this much.
Frankly, the world has so much to offer, and I find that a hearty appetite makes us appreciate everything better. 🙂
Chewing My Way Through College 