It's useful for helping your gyoza retain their juices as they cook, but provided you mix the filling properly, it's unnecessary and can make the filling a little pasty. ** Nutrient information is not available for all ingredients. The traditional Japanese way of eating noodles is with soup. The dumplings should be softened, shiny and a little translucent. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Pork Gyoza. Add 200ml water to the pan and roast for 20 mins. Cover; smoke 4 to 6 hours or until roast is very tender. For those who don't know, mirin is a Japanese style of rice wine that's often used in cooking applications. They come with a seasoning packet and are easier to cook. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky. With your non-dominant thumb on the outside, slide that side of the wrapper down to overlap it over the corner a little bit. Finely chop the greens and put in a bowl with the ginger, garlic and pork. There is no need to make your gyoza skins or gyoza wrappers from scratch. Spoon 1 teaspoon of gyoza filling into the center. Mix with your hands until the ingredients are nicely combined. "Kneading unravels pork proteins which cross-link with each other, giving the filling better structure.". x, good on you for trying something new, I am not the cook in our house either so I know how hard it can be, Im sure Rog is very proud These small pan-fried, crisp-bottomed Japanese dumplings are related to the Chinese pot-sticker (guo tie) and can be filled with anything from pork to prawn, and even cheese. Prep Time 35 minutes Cook Time 15 minutes Servings 6 servings Total time: 50 minutes Ingredients cup ground pork 1 cup finely chopped cabbage cup finely chopped shiitake mushrooms cup finely chopped scallion cup finely chopped onion 1 tablespoon soy sauce Steps: Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Dip your finger into the water and rub it onto half of the wrapper. Duck gyoza 373 Cal. Fat 63.3 g. 3.7/67g left. This is what you're looking for. Place the lid on top and let the pork gyoza steam for 3-4 minutes until the water has evaporated. I use an Australian standard 20ml tablespoon, Gyoza skins can be found at large supermarkets or Oriental supermarkets. No worries: Even folding the gyoza in half to form half moons will get the job done, but there's another method that is far simpler than the one-sided pleat. Put water: Put some water on your finger and trace the edge of the gyoza wrapper half way. Oh my goodness Julia! White pepper, salt, and sugar give the gyoza a simple but well-balanced flavor. Wet all the edges with water. Add water to skillet and reduce heat. Founded by Alan Yau in 1992, they now have more than 150 stores throughout the UK, including London, Aberdeen, Birmingham, Brighton, Cambridge, Cardiff, Edinburgh, Glasgow, Oxford, and many other places. Wagamama. For best results, always weigh ingredients where a weight is provided. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. sarah christie recently postedQuick and Easy, Low Fat Carrot and Coriander Soup, This looks tatsty Julia! Transfer the finished dumpling to the baking sheet, wipe your fingers clean, and start on the next one. Add about 1 tablespoon of the filling to the center of the skin. (The skins are sold with one side floured.) Again, people in the Japanese city of Sapporo have miso ramen. Add the 20-22 dumplings in a circle. Meanwhile, peel and grate the carrot. It's important not to let the edge of the wrapper get too wet. gyoza. Serving Size: 1 gyoza. Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well. Fold the wrapper in half and seal only the top part closed. Tip the ingredients into a bowl and add the minced pork or chicken. But the honest truth is that despite its spectacle, each individual gyoza suffers from not getting the TLC it deserves. Foods. The left side should be a mirror image of the right. A simple mixture of equal amounts of rice wine vinegar and light soy make the perfect gyoza dipping sauce. Split chicken fillets in half and coat in flour. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result. Gyoza fillings can be a finely minced mixture of just about anything you want so long as it's not too wet. When I make gyoza for an audience familiar with Asian dumplings, I inevitably get asked what's special about a gyoza and what distinguishes them fromChinese-styleguo tie(potstickers). Scoop a spoonful of filling onto the middle of the gyoza skin. So, though ramen is now a Japanese food, it originated from China. Need to try making them from scratch , Theyre actually very easy to make and you can freeze a whole batch for whenever you want them . The Chinese people took the recipe and ran with it and soldiers eventually re-created it in Japan. View the full menu from Wagamama - Victoria Sq Belfast in Belfast BT1 4QG and place your order online. Cantonese Style Pork and Shrimp Dumplings, Chinese Chicken and Ginger Steamed Soup Dumplings. Miso pork cutlets with buttered sesame corn, Stir-fried pork belly with thread vermicelli and udon noodles, Join us for a grand night out at Sydney's The Charles Grand Brasserie, Buy the Good Food Guide 2023 magazines now, Give the gift of Good Food with a restaurant gift card. Remove the pork from the pot and set it on a cutting board. Add the cooled cabbage and mix to distribute everything well. Uncover, and allow the gyoza to fry for one minute until crisp and brown-bottomed. Directions In large bowl combine scallions, cabbage, ginger, and pork. To freeze, place the entire tray of dumplings in the freezer uncovered until fully frozen, about half an hour. It is heavier than a light snack but depends on the ingredients and toppings you use. wagamama pulled pork gyoza recipenevada board of pharmacy regulations. Chilli chicken ramen 606 Cal. Then, add in the cabbage, shiitake mushrooms, scallion, and onions. Fry bottoms in a non-stick or cast iron skillet. Wrap and rest the meat. Japanese gyoza may look intimidating to make but they really arent. "In my recipe, I suggest making 3 pleats on each side, but you can start with one pleat and work your way up to more once you get the hang of it. 3.34 g. Carbs. Add the flour, cook for 1 minute with the spices. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Mix until meat is sticky. Transfer finished dumplings to parchment lined baking sheet. Place 2-3 teaspoons of pork mixture in the centre (notes), fold it in half bringing the edges almost together so it looks like a little taco shape. But purists will never have them because they always want their own flavors and variations. Continuing to gently support the dumpling, start using the thumb and forefinger of your left hand to feed the edge of the filling into your right thumb and forefinger, forming small pleats on the near edge. I start with extra-fatty pork shoulder. The finished dumplings should be served as soon as possible out of the pan with the crisped side facing up. Serve immediately with dipping sauce. shiso gyoza. Cook the cabbage in simmering salted water for one minute, drain and rinse under cold running water, pat dry and finely chop. I tend to make a big batch and eat them as the main course and serve them with a 2 ingredient gyoza dipping sauce. Instead, I knead the filling vigorously by hand, picking it up by the handful, squeezing it through my fingers, lifting from the bottom and folding over the top. I have watched him take hours cutting up cabbage so finely to make the Chinese version. Mackenzie Glanville recently postedSimply beautiful. These pan-fried treats are sure to impress and come with a ton of delicious flavor. Set aside while you cook the rest. Fry it in 2 teaspoons of sesame oil until you see it beginning to brown. Recipe developer Cecilia Ryu's take on fried pork gyoza is sure to knock your socks off. angela from Daysinbed, I love the idea of a Wagamama style dinner at home and these dont seem too difficult to make x Check out that texture! Don't worry, as it doesn't have to look as pretty. Subscribe to new posts via email . Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Add your gyoza, leaving a bit of space between them. Jenny recently postedNursery goodbyes, my wardrobe, and bloggers inspiring me #littleloves, Julia these look so tasty, I might have to try this out myself x Mix well with a fork and season with salt. Add any extra seasonings to your taste, such as a spoonful of red miso paste if you're including it. My mom would make a big bowl of filling, set out a few packages of store-bought dumpling wrappers, and put us to task stuffing and folding. Alternatively, Ryu shares that an air fryer should work to cook these, too, should you happen to have one. For example, I was a bit disappointed that my favourites (Chicken Katsu Curry and Pork Gyoza) were not included in the book. Kneading unravels pork proteins which cross-link with each other, giving the filling better structure. Cabbage contains a great deal of moisture and as the dumplings cook, the moisture is released, making the filling mushy. Season your pork as desired. Add approximately 12 gyoza in a single layer to the skillet. Simply rub more water on the edge of the wrapper and continue to seal. This will be a wholesome and hearty meal. Pour 150ml hot water down the side of the pan, cover and steam over low heat until the water dries up, about six minutes. Have a bowl with water at hand. A spoon is the best tool for peeling ginger. Ive made the finals of the MAD Blog Awards in the best writer category if youd like to vote for me you can do so here Thank you! My pork gyoza recipe uses spring onion but you can swap it for finely chopped leek or garlic chives. Are you finding the traditional pleat a little too difficult? Bring the edges of the skin together. After shredding the cabbage, finely mince it by rocking a sharp chef's knife over it or pulsing it in a food processor fitted with a standard blade. Chinese dumplings are classically served with straight vinegar. Calorie Goal 1764 Cal. Before starting to form dumplings, set up a work space to make the process efficient (believe me, after years of doing this theinefficient way, I can tell you how much a difference goodmise en placemakes). Thanks so much for trying my recipe , We always buy frozen gyoza, I love them! STEP 3. Marie xx. Place a spoonful of meat mixture on top. This is what makes the difference, giving ramen noodles its signature springy texture. Cook your ramen noodle according to the package instructions. Using chopsticks or a wooden spoon, stir the ingredients together for several minutes. I'm a self-taught home baker and cook passionate about making delicious food from scratch to share with family and friends. To form dumplings, hold one wrapper on top of a flat hand. A small bowl of water for moistening the edges of the dumpling wrapper. * Percent Daily Values are based on a 2,000 calorie diet. Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl. You'll also want to remember to cover the finished gyoza dumplings with a damp towel or plastic wrap as you're working. Cook the gyoza in batches. Scallions, ginger, and garlic go into the pork. Heat vegetable oil in a large skillet over medium-high heat. Simple to make using store-bought dumpling wrappers and with a flavoursome filling theyre a real treat. Combine dipping ingredients and serve alongside. I personally find this flavor a little overpowering, but if you like, a teaspoon or so of each can be added. Continue to cook the gyoza until the water has evaporated and the dumplings are cooked all the way through. Pulled Pork Gyoza 6.25 Fried Duck Gyoza 6.85 Back to . Japanese gyoza tend to be more garlicky than their Chinese counterparts. Fitness Goals: Heart Healthy. That will, however, make it your own recipe, and not a copycat Wagamama ramen preparation. Hi, Im Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. Remove the lid and let the water evaporate. Fold the wrapper in half and seal just the top closed. The pleating on just one side will naturally force the dumpling into a crescent shape. Method 1. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Mash the garlic and chili together with a sprinkling of salt until it forms a mash. Continue adding pleats until you get to the corner, then seal the dumpling shut, making sure you squeeze out any air as you go. Wash the cabbage leaves, then finely shred youll need 1 cups. This post may contain affiliate links for products we love. For example, the British version available at Wagamama is slightly different. It's not easy to predict exactly how salty your dumpling filling will be as it depends on how much liquid was squeezed out of the cabbage (a lot of salt added at the beginning goes down the drain with the extracted liquid). To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin. To make the wrappers simply combine the hot water and flour bit by bit until a dough is formed. 1 head pak choi, very finely shredded in/2cm piece fresh root ginger, peeled, grated 3 garlic cloves, peeled, grated tsp salt tsp freshly ground black pepper 1 tbsp chopped spring onion (green. Divide your noodles between 4 bowls. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. Pai was born and raised in southern Thailand where she spent much of her \"playtime\" in the kitchen. I use a tablespoon of minced fresh garlic, a teaspoon of grated fresh ginger (use a spoon to peel the ginger before grating it on a microplane grater), and two ounces of minced whole scallions (about three scallions). Cook Time 5 minutes. There are different ways of eating noodles. We served them with a dip made from peanut butter, soy sauce and a bit of warm water, which was a hit with Sam more than anything else. Gyoza is a staple Japanese dipping sauce for dumplings, but is also used in many recipes. Repeat the steps on the other side until there are six pleats. . Others will keep it simple by just boiling it. wagamama pulled pork gyoza recipe . The noodle is, of course, an essential part of this food, but what makes it yummy is the broth. This isn't just for prettier presentationit's also to make sure that the crisp crust you spent so much time perfecting stays that way until you get the dumplings in your mouth. She currently lives in Vancouver, and goes to Thailand every year to visit her family. At this point, the dumplings will look waterlogged and that's perfectly normal. Be creative. Dip your finger in water and run it along half of the wrapper. As for sauces, you have quite a few options. Holding a gyoza wrapper in the palm of your non-dominant hand, place 1-2 teaspoons of filling in the centre (start small and work up as you get better at folding), Brush some water around the entire edge of the gyoza wrapper, Grab one edge and fold it over the gyoza filling to meet the other edge without sealing (so that its the shape of a taco). Did you try this pork gyoza recipe? To assemble: Prepare a small bowl of water. Fitness Goals: Heart Healthy. Learn how your comment data is processed. Hey there and welcome to Sugar Salt Magic. Its like having the secret keys to Wagamama enabling you to make your own dish from home. Take the dumpling in one hand and fold with another - making 3 folds to the right from . Once the water has all evaporated, continue to brown and crisp up the dumplings for about 5 mins. It'll be nice to have a few extra sets of little hands on folding duty in the futuremy fingers are getting too big and clumsy these days! Place 1 tsp of filling in the middle and bring up the edges to join at the top. Get fresh recipes, cooking tips, deal alerts, and more! This will cause it to bend into a small crescent with a pleated top edge. Remove the lid, reduce the heat to medium, and continue cooking until the water evaporates and the gyoza is golden and crisp on the bottom. Chill until ready to use. Gyoza is one of the most famous Japanese appetizers around, and whether you like it steamed or fried, it's always a hit. Mix the Dipping Sauce ingredients in a small sauce dish and set aside. 236/2000Cal left. Mix to combine. BBQ pulled pork sandwich. The dough then needs some steady kneading for around 10 minutes until it's smooth. At this point dumplings may be frozen by placing the baking sheet in the freezer. Transfer the frozen dumplings to a zipper-lock freezer bag, squeezing out as much air as possible while sealing, and store the dumplings for up to two months. Now we've heard it all, right? Cook for about 5 minutes until the bottoms have browned. Put a small amount of meat mixture in the middle of each gyoza wrapper (about 1.5-2 teaspoons). Mix them very well in a bowl. In a non-stick fry pan (that has a fitting lid) see notes, heat the oil over medium high. Add the soy sauce, sesame oil, 3/4 teaspoon kosher salt, and sugar to the bowl. Ensure there isn't much excess air caught inside the dumpling. You need a fairly big one because almost all of the ingredients will go in it and you'll want room to mix everything together without making a mess. 17% 3.7g Fat. 1. Spread gyoza skins onto a lightly floured worktop. White pepper, salt, and sugar give the gyoza a simple but well-balanced flavor. Squeeze theheckout of it. But if you wantreallycrisp dumplings, the kind with hundreds of thousands of microblisters that add extra surface area and extra crunch, the two-stage approach is essential. You can now make it at home as well, prepare a copycat recipe, that will look and taste just like what you can order from any of the Wagamama stores. Without know-how, these don't produce particularly good dumplings. These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in.Lisa Lin's Instagram https://www.instagram.com/hellolisalin/00:00 Intro00:45 How to prepare gyoza filling03:21 Cooking vegetables for dumpling filling05:58 Choosing the right pork for dumpling filling10:40 How to wrap gyoza/potstickers13:19 How to cook gyoza with crispy bottom16:55 How to make gyoza dipping sauceWRITTEN RECIPE: https://hot-thai-kitchen.com/pork-dumplings/SUPPORT THE SHOW ON PATREON AND GET BONUS CONTENT: https://www.patreon.com/pailinskitchenMY KITCHEN TOOLS \u0026 INGREDIENTS: https://kit.co/hotthaikitchenMY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/CONNECT WITH ME!https://facebook.com/HotThaiKitchenhttps://instagram.com/HotThaiKitchenhttps://twitter.com/HotThaiKitchenhttps://www.pinterest.com/hotthaikitchen----------------About Pai:Pailin Pai Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. 4. A bowl of filling with a spoon or small offset metal spatula for spreading it. Make sure to keep the remaining wonton wrappers covered with a damp towel while assembling to prevent them from drying out. 5. Moisten your fingers with water and rub around the edges of each wrapper. magic: the gathering schedule. You can use any ground pork, but if you have a butcher counter, ask the butcher to grind up some fatty shoulder for you. Combine the flour and the water in a small bowl or measuring cup. spring onion (green onion), finely chopped. There's one real key to dumpling fillingone which took me years to discover:donotplace your filling in the center of the dumpling in a cute little ball. This method also lets you rest the dumpling on your cutting board the whole time. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. How to make a dumpling skirt. "Putting the gyoza together can be difficult at first," Ryu says. appetiser, Appetizer, Lunch, Main Course, Snack, tapas. We'd eat a few big platefuls of the dumplings that first night, then my mom would freeze the rest, pulling them out over the course of the next couple months until our stock was depleted and our stuffing night was repeated. Get the latest recipes straight to your inbox! As far as dumplings go, Japanese-style gyoza are some of the simplest because they are almost always made with store-bought, ready-to-fill wrappers at even the best dumpling joints in Japan. It can even have pork or beef bones, onions, dried baby sardines, tuna flakes, and kelp. Repeat until you have 6-7 pleats and have reached the other end. You can serve with both or just one dipping sauce. Pan fry the dumplings in oil in a skillet until the bottoms are golden brown. Mix the chicken stock, 4 tablespoons of soy sauce, garlic cloves, sliced ginger, Worcestershire sauce, chili powder, Chinese five-spice, and 300 ml of water in a large saucepan or stockpot. 3. Add pinch of sugar, salt and dash of soy sauce. Add the chopped cabbage, scallion, and mushrooms into the pork, stir to combine. Run a finger dipped in water along half of the outer rim of each wrapper. The easiest pulled pork recipe you'll ever make. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Add all the ingredients in Seasonings and blend well. I remember sitting with my sisters around my grandmother's low wooden living room table a few times a year for dumpling-wrapping duty. Just throw them into the frying pan and add a bit more cooking time. Utilizza il tuo account Uber per ordinare da Wagamama - Garibaldi a Milano. Cover the pan with a lid and steam for 3-4 minutes. Heres how you do it. Search for Food. Spreading the filling on the wrapper in a disk shape, instead of a tiny ball of filling, helps prevent dumplings from bursting open. joey s gyoza sauce recipe. Lay out wrappers. Very good ones can be found in Oriental supermarkets and some major supermarkets. I'm a chronic over-stuffer. Visit her at http://hot-thai-kitchen.com There's a reason dumplings were my favorite food as a kid and that they've fast become my wife's favorite food at home. So expensive when you eat out! The key is to use cabbage and pork, but to get rid of as much moisture as possible. Hi, Im Marie! Now use the index fingertip (inside) and thumb (outside) of your non-dominant hand to fold a small pleat over the thumb that is holding the seal closed. There was a better appreciation of Chinese foods. Taste your stock now. Press and seal each pleat firmly closed. I am the cook in our house and I actually like to cook but I get so frustrated when I make something homemade for the kids and they turn their noses updo they not know Im trying to make them healthy food?! Thanks for linking up to Share With Me #sharewithme (-) Information is not currently available for this nutrient. The pan: Make sure to use a non-stick pan. Who am I to argue?! Set aside. This is a surefire way to end up squeezing filling out of your dumpling around the edges, ruining the seal. Cook the cabbage in simmering salted water for one minute, drain and rinse under cold running water, pat dry and finely chop. My mother's version was ground beef mixed with cabbage, spinach, carrots, and aromatics (I found out later her goal was to stuff as many vegetables into the dumplings which in turn would then get stuffed into us kids). Don't worry, as it happens more often than you think and you are definitely not alone if the wrapper starts giving you any trouble. You get a much crisper, more evenly browned belly to your gyoza if you swirl them and move them around while cooking. Required fields are marked *. Crisp up the bottoms, 2-3 minutes. I really love dumplings especially when they are fried. I will have to try them this summer while I am in america. Repeat on the other side of the wrapper until you have 6 pleats total. Dumplings can be frozen for up to 2 months and cooked directly from the freezer. Now that you have all of your ingredients lined up and ready to go, it's time to begin the prep process. Put pork, sake, salt, and sugar in a bowl. Prep Time 5 minutes. So many times Ive tried out a new recipe hoping the kids will give it a go and its been rejected, quite often now Im pressed for time and just make what I know everyone likes to eat. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. Dissolve in 1 tsp of corn starch to a cup of water. Hi, Im Laura and I love fashion, my kids, but lets not forget the flavors in life. This isn't just for prettier presentationit ensures the crisp cruststaysthat way until the dumplings reach your mouth. Categories . Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I use a mixture of two parts vinegar to one part soy sauce and chili oil to taste. Cook about 5 minutes until the bottoms have browned. Serving Size: 1 gyoza. By the time you're done the cabbage should have lost almost three quarters of its volume and at least half its weight. Shichimi blends vary depending on the province, but typically include a mixture of dried chilli, Sichuan pepper, ground ginger, nori, sesame and poppy seeds, plus roasted orange peel. The middle part is basically chopped carrots, onion, water chestnuts and celery mixed with sesame oil, and tastes amazing. Add the gyoza, seam side up, and fry until they are brown and crispy on the bottom. When you finish with the gyoza, place it on a tray and move onto the next one. Put a good tsp of the mixture in the centre. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Keeping the center pinched, form pleats along the front edge, folding pleats so they point towards the center, sealing the skin as you go, working from the center to the right corner. Ive never been the best cook in the house, and if dinner is left to me I usually go for something healthy, quick to make and crowd-pleasing. Put each gyoza onto the plate dusted with cornflour. To adjust the seasoning, take a small, dime-sized bit of filling and place it on a microwave-safe plate, microwaving it just until it's cooked through (this takes only ten seconds or so). Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes. After this you put a small amount, around 1/2-1/3 cup of water to soften them and cover with a lid.. ! Exceptional Service, Affordable Process wagamama pulled pork gyoza recipe. When they're ready to cook, no need to defrost, either. Your email address will not be published. I've seen many different methods of mixing dumpling filling ranging from folding it gently together to processing it into a paste in a food processor, to kneading it with a stand mixer. Recipes. Anyway, it turned out not to be too much effort and the end result was well worth it. S hr gr jag: quornfrs brynes med salladslk eller charlottenlk eller nn mild lk, ingefra, ngon form av citrus - citrongrs/lime/citron eller s, en aning frsk koriander, japansk soya, frsk chili. 1 h 10 m Cooking And Baking Do It Yourself Food Tasty Yummy Food Fried Dumplings Asian Cooking Appetizer Snacks Gyoza or Japanese pan-fried dumplings are SO delicious.