On dipping dumplings.

Aaand we're back. And we've got some catching up to do. It's been over a year and a half since my last post here on Thinking Foodwise, and it's safe to assume I've eaten a whole lot of things in that time.

We're going to keep it simple today, because quite frankly, I'm rusty as hell when it comes to writing, and after fighting writer's block (or, xmore accurately, neural constipation) for the last five days, I need to ease myself back into this sort of thing.

Let us consider the Chinese restaurant fried dumpling. A perfect parcel of pork and pasta, seared off in sixes and served with sauce. Delicious sauce, rich with savory soy and snappy scallion, a wonderful balance of glutamates and a hint of sweet. A charming compliment for the humble dumpling.

Except for one glaring design flaw. The dumpling itself is waterproof. Which means when you dip your dumpling into that little thingy of sauce, you come up like this.

It's sad. It's really sad. Because by this standard, you have to take one almost entirely sauceless bite out of your dumpling before you can go in for the saturated bliss you're seeking. You're looking at a 50% disappointment rate, which is frankly unacceptable.

But this is a problem easily remedied. All you have to do is breach the perimeter, like so:

And you've just opened up your avenue to success. Soak, my friends. Soak, savor, and see you next week.

Mental note: Suck less with images in posts.