We had a scorching day today in Melbourne (41C / 106F) so I decided it was a good night for minimal cooking. Yum Cha time.
We have steamed mushroom and pickle bao, steamed shiitake moneybags, sauteed greens with furikake and togorashi, pan fried mandu, yuzu soy silken tofu, black vinegar dipping sauce, and kombu broth.
Needless to say we're both about to explode and I never want to see a dumpling again.
10/10 would eat again tomorrow 🤤
by asomek