The trip to your local Chinese grocery store is so worth it for these chow mein noodles. Don't try to skimp and use spaghetti - that's just wrongggg.
Also, yes I am allergic to sesame seeds, but the person I was cooking dinner for isn't so I put them on her dish! :)
Fact: adding cabbage to dumplings makes the filling a whole lot softer. It's less like a dry meatball inside of there and more like a juicy piece of meatloaf. I always get questions about what kind of dumpling wrappers I use and since I'm too lazy to make homemade dumpling dough, I buy gyoza wrappers from a local Chinese grocery store in Cleveland. (Nee How in North Olmsted or any of the grocery stores in Cleveland's Asia Town.)
If you think about it - a dumpling is very similar to certain food from other cultures, like a pierogi or an empanada. Meat or veggies stuffed into dough. I've learned about the common ingredients that are used in Asian cooking from following other food bloggers for years but also even just going out to eat at my favorite Chinese restaurants in Cleveland and seeing what's used in the food I order! So from there, I take what flavors I like and use them in my kitchen. I'm so thankful for Asian cuisine - I seriously cannot get enough of everything dumpling and noodle related.
Ps - if you prefer a slippery dumpling texture instead of the pan fried crisp, you can boil them for about 8 minutes (they should float when they are done.)
I legit never think to buy buttermilk when I'm grocery shopping but I saw it the other day and decided I wanted to try and make some seriously good buttermilk fried chicken. I typically use a salt water and garlic brine but this was SO MUCH BETTER!
I was trying to stop myself from eating the chicken all on it's own after it came out of the hot oil. The seasoned salt is such a clutch ingredient in turning the chicken that really pretty golden color and it smells amazing.
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