Cook was in the kitchen yesterday

Trying out new delicacies. And, after trying some of the different fillings for the Ma T'uan, I have a couple of items I'd really like to emphasize:

1. wait until the dough cools or it will be like ooblique
2. you MUST freeze the fillings into balls, otherwise, you can't make a ball. it makes an amoeba, which then explodes in your oil, which then pops all over because the fillings are full of water.


And now for dish duty...
the Irish Lass