So let’s get off this whole ’some-ting’s’ in my brain train and talk about something else for a while.

Maybe you can help me out.

I’ve discovered a new favorite that they actually carry at the commissary.

And now that I’m eating it all the time, I’m wondering if I’ll be able to find this back home.

They’re a different kind of dumpling made by a company called Chew-Young-Roo.

It’s pork, green onion, ginger, leek & cabbage…and no MSG.

They come frozen so they should be in the freezer section of places like Whole Foods, Central Market…hmm, wonder what other big chains might carry it?

But they’re super easy to make.

And don’t believe the packaging – don’t try to boil them. Ugh.

Just put about 3 teaspoons of oil into a skillet, then turn the sucker on medium-high.

Dump in all the dumplings you can eat (this is for two, thank you very much) when the oil’s hot & they’ll begin to sizzle.

The trick is to stir the dumplings around a bit in the oil so they get coated.

Then pour 1/4 to 1/3 cup of hot water into the pan.

The water will steam out, steaming the dumplings in the process.

You don’t want them to get anywhere near brown or even golden brown!

They’ll turn way too chewy.

You’re going for a nice medium translucent with just a hint of of gold starting to show.

Which should only take 4 - 5 minutes, maybe less.

But as soon as the water’s all evaporated, be sure to keep an eye on them or they’ll be overdone.

Then just serve ‘em up with some soy sauce with a little sesame seed sprinkled on top and a good giner ale.

Ok, maybe you’d prefer a white wine…I’ll take the giner ale, it compliments the ginger in the dumplings.

So do me a favor…

Would you look for these the next time you’re in the grocery store & let me know if they sell them?