We got some artisanal frozen, Chinese, chicken dumplings in our grocery order today, so I cooked them for supper. I made a salad that included purple carrots, spring garlic, and endives (plus other stuff). By the time I made the vinaigrette and the salad, I was exhausted, in spite of taking rest breaks. DH made some dipping sauce using tamari soy sauce, white wine vinegar, and a splash of chili oil. It was interesting. I said to try adding a bit of the sherry that we keep ginger in. Oh yeah, that was exactly what it needed. I'll have to remember that combo. DH also nuked some cooked brown rice and frozen corn and added some sesame seeds. That meal was really good. I will use a different method for cooking the dumplings another time.