Squash and mushroom dumplings in browned sage “butter” with mushrooms and walnuts. I got lazy and didn’t make dough for the pasta, opting for wonton skins instead because the internet said it was fine. And it was! But also not really. I missed the chew, the structure, and the taste of semolina, but I didn’t have enough flour and busting out the pasta maker after prepping for cookies and brownies tomorrow was not gonna happen. Wonton skins are too thin and soft, dudes. I thought I over-filled but hadn’t even come close, though I can’t imagine anymore filling. The way wonton skins expand and ripple is perfect for actual plump wontons, it just didn’t make sense here. I will save the rest of the skins for proper shrimp and pork or maybe even vegan dumplings. Asian this shit up. I have so many of these in the freezer though. Woe.

This is, of course, not to discourage the use of wonton skins for non-wonton purposes. For someone who’ll eat anything, I am ridiculously picky.