Mushroom gyozas (sorry, I wasn't ambitious enough to make these myself) pan fried and some
beautiful purple cauliflower which just got more psychedelic blue-y purple after roasting in the oven. The cauliflower weren't as crisp as I'd hoped, maybe I should have broiled them after the initial roast? But you can bet the dumplings were crispy on the outside and savoury on the inside. The traditional Korean dipping sauce for dumplings and wontons? Vinegar and soysauce.
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