Snowflake #OysterDumplings

20260105 #breakfastdiary day 1605, -6°C/mostly clear On a snowy day, the snow piled softly on tree branches looks beautiful, but the moment the wind blows or the sun comes out, it vanishes as if it had never been there at all. Dumplings pan-fried and coated in a starch slurry are called 'snowflake dumplings' — I think it's because the dumpling and the tuile coating around it look like snow crystals, hence 'snowflake.' Today's snowflakes: the dumplings vanished into my stomach, carrying their deep meaning with them. Since it's the first Monday of 2026, the day most companies hold their New Year kickoff, I made oyster dumplings filled with hope and wishes. Approx. 200kcal Snowflake #OysterDumplings

a little oysters, 5 dumpling wrappers, 1t sesame oil, starch slurry (1/2 cup water, 2T starch), a little chopped chives

1. Rub the oysters with coarse salt and rinse under running water about three times. 2. Mix the oysters with sesame oil, place on the dumpling wrappers, and fold well to make oyster dumplings. 3. Heat oil in a pan and pan-fry the dumplings, then lower to low heat, pour in the starch slurry, cover with a lid, and cook until the slurry reduces. 4. Cover the pan with a plate and flip it over onto the plate, then top with a little chopped chives.

Inspired by @_season365_