Vegetable dumplings with Rich Dipping Sauce
Blanched Spinach with Sesame
This was a fun bento to make. I made vats of all of these dishes this weekend, and many of them have disappeared already! But it makes good bento-fare. I will probably heat up the dumplings, but everything else will be just fine and yummy at room temperature. The Kimchee recipe is from Angelica Home Kitchen Cookbook. It’s fresh and delicious, and you don’t need to dig a hole in your backyard and let it ferment for a few months. 😉 I think next week I’ll try making Ruby Kraut. Any other suggestions?