I didn’t know whether to slap my forehead or guffaw. Instead I got to hear “this tastes a lot like cream cheese. A lot, only more… liquidy? Wait, can you melt cream cheese?” Apparently the halcyon days of jalapeño poppers have passed and cream cheese is now only found on bagels.

Shout out to Honest Weight in Albany, NY.

But the process of making dumplings also kept me away from checking the markets this morning. Less stress, more dumplings. Win.

Part of the problem was using green cabbage instead of Napa. More bulk and it end up resembling an egg roll. The next batch, after I’ve worked my way through these, will be made with Napa cabbage. I’ll also likely cut my filling recipe in half because so many dumplings.