Hi Friends!
I have moved most of the tropical plants from the greenhouse to basement. Many trees outside have no leaves by now. I am kinda sad to see how thriving my tearose this year and as it's growing tall and flowering here and there, we are closing in to the cold season already. I waited for so long for that tearose to shine. The only surviving tearose that I purchased a couple of years back 😅
I harvested a pumpkin 2 days ago. Heaps happy. I have 1 if not 2 more. Zucchini, cucumber, and cherry tomatoes are still growing like crazy inside the greenhouse. I dont feel like cleaning them up as they are still with green fruits. Let's see if they can produce or still good til (Canadian) Thanksgiving.
For today's recipe, one of our favorites at home. A quicky lunch if not dinner for us 😊
2 hard boiled eggs
5 baby carrots
Blue oyster mushrooms
2/3 c cooked chopped vermicelli
Enough chives
Chicken bouillon powder to taste
White pepper powder to taste
Sesame oil to taste
1 tbsp cornstarch
1 bag of dumplings wrapper
Water as needed
Peanut oil for frying
1/2 c soy sauce
1/4 c water
Sesame oil to taste
3 tbsp sugar
Chili flakes as much as wanted
Black pepper, freshly cracked, as much as wanted
Chop boil eggs, baby carrots, and oyster mushrooms, then mix them with chopped vermicelli
Season mixture with chicken bouillon powder, white pepper powder, sesame oil, chives, and cornstarch until completely combined
Grab a skin, moistened the sides with dabs of water, and place a spoonfull filling in center, fold any shapes you like
Fry dumpling in 2 tbsp peanut oil until bottom is browning, then pour in 1/4 c water, continue cooking for another 8-10 minutes
Meanwhile, boil sauce ingredients by mixing in soy sauce, sesame oil, water, sugar, chili flakes and black pepper
Serve potstickers with the sauce
Enjoy!
