Roasted chickpeas

• 1.5 cups cooked chickpeas
• drizzle olive oil
• pinch of salt

Roast at 425F for 20-30 minutes, stirring occasionally.

References:

• https://www.loveandlemons.com/roasted-chickpeas/

Gyoza

 https://www.recipetineats.com/gyoza-japanese-dumplings-potstickers/

Combine for 20 minutes to wilt the cabbage:

• 1.5 cups finely chopped cabbage (about 150g)
• 1/2 tsp salt

Combine in a separate bowl while the cabbage is wilting:

• 1 cup chopped garlic chives (or green onions + 1 small clove garlic) (about 75g)
• 1 clove garlic crushed (minced? maybe don't need an extra clove of garlic if using green onions + garlic?)
• 1/2 tsp salt (I went shy of 1/2 tsp)
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp corn starch
• 1 lb / 454 g ground pork

Squeeze out as much water from the cabbage as possible and combine with the meat mixture. Mix well using your hand for about 5 minutes, to ensure ingredients are evenly distributed (e.g. the ginger). Don't be squeamish!

Parcel out into gyoza wrappers. I used 55g - 60g of filling in each dumpling.

Wontons

1 lb (450g to 500g) lean ground pork

300g shrimp

3 cloves garlic (about 24 g)

3/4 inch piece of ginger (about 12g)

5 green onions (about 50g)

3 tbsp light soy sauce

1.5 tbsp sesame oil

2 packages wonton wrappers

This started out based on the recipe from Jamie Oliver's "jamie's kitchen", but:

- I add lean ground pork

- increase amount of sesame oil and soy sauce because of the pork

- lightly fry the garlic, ginger, and green onions before adding to the meat mixture to make then taste milder