I. 
LOVE.
THOSE.
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I cooked in advance.
Macaroni pie ( Trinidadian mac and cheese, using a custard instead of a white sauce) , for dinner tonight.
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Thanks! I stopped buying dumpling wrappers because I use 10 and waste the other 40, but I could just make 10 this way. Will try one of these days.
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Do you mean the slipperiness of the scallions? That was my texture issue with aushak.
I had delicious lamb dumplings in Chinatown recently — your tweak sounds great!
They are everything plus infinity.
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Slippery scallions mixed with slightly undercooked leeks, combined with the won ton wrappers sticking to each other. I found the flavors a knock-out, but the mouth-feel a little off-putting. Yesterday’s version addressed all those issues successfully, in my book.
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Or make extra dumplings for the freezer. 
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They look great! What did you not like about them? Were they lacking in flavor? Mushy texture?
They were flavorful of course. It was more about the shell sticking to the prawn meat . This happened to me before
Recently::
Spicy chicken salad on a refreshed ciabatta roll – rotisserie chicken, mayo, scallions, red onions, sriracha
.
Viet pork chop, rice, Sichuan pickled potato shreds, snow peas
.
Salmon with zhoug, lemon rice, papad rolls
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Even though they are split?? They sure look damn tasty tho…
There was a thread about this recently
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Never encountered shrimp meat sticking to the shells before, but I always run a small paring knife down the center to clean the “guts” and open them up a bit more for faster cooking. 9/10 times I’ll cook shrimp with shell on.
Take a gander at the thread I linked
Ah, gotcha. I love grilled rock shrimp, but the meat is a total mofo to remove from the shells. Not sure what it is about them.
Some good eats there!
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Nothing pretty but everything was tasty!
The chicken salad is a copycat for a spicy chicken salad while food used to have at the deli counter in their early days. It should have cilantro too, but I didn’t have any so I plopped in a litte zhoug.
Highly recommend the pork chop marinade.
And the lemon rice is similar to the one you made a while back with indian tempering — easy but so flavorful.
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I was reading it might have been the acid from the lemon juice in the marinade .Dunno . Cooked for a minute on each side . I did split the backs open.
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As long as you’re eating them with your hands, as one should, the flesh sticking to the shells is half the fun of eating them ! 
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