Roast Carrots with Balsamic Vinaigrette

Inspired by Ree Drummond, the Pioneer Woman, here's my attempt at roast carrots with a balsamic vinaigrette. To complete the orange motif, they are shown above with homemade Buffalo wings. 

I took baby carrots, and cut them length-wise in quarters. 

I drizzled the carrots with olive oil, and a pinch of brown sugar, salt and pepper. The oven was preheated to 475. I cooked the carrots for 15 minutes. 

In the meantime, I took balsamic vinegar, added basil, oregano, brown sugar, salt and olive oil for the vinaigrette. 

Once the carrots were done cooking, I put them on the plate, and drizzled with the balsamic vinaigrette. 

Pork Dumplings

I found this dish easy enough that a mere lao wai (foreigner) could do it. The only problem is that it took me longer than I expected. 

Ingredients:

About a pound of ground pork

1/4 head of cabbage

2 tablespoons scallions

1 glove of garlic

1 teaspoon fresh ginger

1 baby carrots

1 1/2 teaspoons soy sauce

2 teaspoons olive oil

1 teaspoon apple vinegar 

1 package wonton pasta squares

Salt and pepper

Dice the cabbage as finely as you can. It may be beat to put it in a food processor.  Sprinkle with salt. Set aside. 

Dice the scallions into small piece. Cut the garlic into small pieces. Grate the ginger and carrots. Mix with the ground pork. Add the soy sauce, vinegar and olive oil. Add the cabbage. 

Bring a pot of water to a low boil. 

Take the wonton pasta squares. Put a small amount of the pork mixture in the center. Use egg wash to seal the edges. Fold over and make sure all of the air is out. Do over and over. 

Put about 6 dumplings in the simmering water at a time. Boil for 8 minutes. Remove with a slotted spoon. Repeat until all dumplings are cooked. 

Serve with soy sauce to dip.