Making Chinese dumplings

Making dumplings

Mark and I made Chinese dumplings for dinner tonight. The filling consisted of gai lan (Chinese broccoli), chopped and sauteed, along with chopped baked tofu, mixed with a little gyoza sauce from Trader Joe's (which was also the dipping sauce). We steamed the first batch for 5 minutes, which wasn't quite long enough... and we boiled the second batch for 4 minutes, which was a little too long. Both batches were delicious, though!

Easy wrap

Today’s lunch: baked tofu, sundried tomato & basil hummus, lettuce and tomatoes and basil from my garden, on a whole wheat tortilla. The tomato at the bottom of the pic is a “black cherry” variety that is super sweet!