making dump

-lings what an adventure today was. Riding the recently-declared E bus to College Mall, getting groceries at Krogers and the Dollar Tree and Obo's (the grocery trifecta...there is no need for outside stores), running back to catch the A/E bus, making dumplings. Um, yeah...they turned out edible (I haven't been rushed to the hospital yet) and don't taste bad, although a bit salty. Tips for anyone wishing to make dumplings 1) cut the cabbage/lettuce/vegetables into really small pieces. REALLY SMALL. Even the leafy part. It mixes with the pork better that way. 2) Fry with a decent amount of oil, enough so that at least no part of the pan will be oil-free, even if your stove coil is tilted. 3) Patis tells me that I should add some water to the pan right after putting the dumplings in, so the dumplings cook faster. 4) Patis also tells me to COVER THE PAN since it should be on high. So now I have a lot of Napa cabbage left. Tomorrow will be another experimentation day....bwhahahaha