I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Tasty | 2021-03-15 17:00:03 |  2,056,062 Views |
A Beginner's Guide to Making Dumplings • Enjoy!
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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In the late 90s my friend Beatrice had a tradition of hosting dumpling parties. She would make a few fillings ahead of time and we would spend the afternoon hanging out filling folding pinching steaming chatting and ultimately eating. If you’ve never made dumplings yourself you might find the whole process a bit daunting but the next time you have some extra time and/or a few handy helpers consider giving it a try. The filling for these particular dumplings is bright and light with the peas being the central flavor. That said the lemon zest is the magic ingredient that finishes it all off. It permeates the pea-ricotta puree and accents each bite like a ray of sunshine. Dumplings are often served with a dipping sauce but I’ve found that all you need is a light drizzle of olive oil and a few grains of salt.
