So after a couple days of this, with me plugging & unplugging shit, toggling wires, hard resetting all my devices including my router, I finally said “Ffffuck it.”
I’d done all I could do, it was time to pass the baton.
So I called Comcast and got an appointment for the next day in their 4-6pm window.
K so around 5pm, nobody had shown up.
6p. Still no one.
8p. I’m back on the phone with Comcast.
Naturally I’m connected to a different lady who profusely apologizes and rescheduled me for the next day, same time slot.
Once again, I left work early to be present for when the tech came.
Once again, nobody showed up.
Once again, I called up Comcast.
“We’re so sorry!”
“The day after tomorrow work for you?”
*eye roll* Sure, why not. But look, I want someone from Comcast to call me at 5:30pm, whether the tech is here or not. Check up on me anyway.
“Yes, of course!”
Day after tomorrow rolls around.
No call. No show.
The fucking heat coming off of me..
The heat coming off me was so strong I thought I was going to fucking levitate.
“Ma’am, we are so sorry”
“Yes…yes…ye, I understand ma’am..”
“Calm down ma’am! Please ca..”
“Ma’am? Ma’am, ma’..sir, ma’am, ma’am..”
“Ma’am we are so sor..”
If I had a dollar for every fucking time this zilch said ma’am..
You know what? New drinking game..
Next time a service you’re paying through the nose for fucks up, do a shot every time they say ma’am. Or sir.
I swear you’ll have to have your stomach pumped.
In like the first 15 mins.
I knew I needed to cool down.
I needed to get this thing back on track before she hung up on me.
Like this is the zero-tolerance I have. I am literally losing my mind on an old lady.
“Miss, just please get a supervisor. Let me speak to a supervisor, alright?”
While I was waiting for the supervisor to come on the line, I remembered someone once saying that the magic word with any customer service is: unacceptable.
K, so this guy gets on.
I tell him the problem between tight teeth but as calmly as I could, interjecting the word ‘unacceptable’ as often as I could.
I tell him I want someone at my apt within the hour.
“Well ma’am, we can’t do that because all of our techs are booked for the day but I’ll tell you what. I see you live in Somerville and while I can’t send you any techs now, I can however stop over and personally fix this for you since Somerville is on my way home.”
THAT’S what I’m talking about!!
Turning this franchise. Around.
So what’s the takeaway?
If you stay calm and keep staying ‘unacceptable’, you will get results.
If you start loosing your mind like a psycho the way I was, there’s a 99% chance you’ll get hung up on.
Now, about these dumplings.
I was a bit hesitant to call these Chinese dumplings because I didn’t really use any Chinese seasonings but I couldn’t really call them Pork Dumplings because I didn’t make them with Pork (Trader Joe was out).
Yet just calling them ‘Dumplings’ sounded too bleh.
Like the difference between Canada and the United States.
*wink wink Eva*
Making dumplings can sound intimidating, at least to me they did, but they’re in fact really easy to make.
To be honest, I actually had a lot of fun making them.
Flour on my cheeks and everything.
I felt like a baker.
Like I was doing some major shit, me and my rolling pin.
So if you want to try making them, let me first point out a couple things:
– When it calls for hot water, I mean that shit needs to be boiling.
– Knead means keep mushing the dough around with the heel of your palm. This is a tireless effort.
– When you go to roll the dough out, try to roll it out real thin.
Not exactly paper-thin, more like résumé paper thin. You want them this thin because steaming them expands the dough and you want the emphasis to be on the filling, not the dough.
Unless you want a mouth full of dough, which is cool too.
– Add the filling and form the dough into the dumpling shape as you go.
Meaning, don’t wait until they’re all rolled and cut out before you apply the filling and shape them. I found the dough tends to thicken from its résumé-paper thin state, which sort of counteracts the purpose of rolling them like that in the first place.
Do like 3 at a time.
Roll out 3 dough pieces. Add the filling. Seal. Repeat with another set of 3.
– Try and time the eating process to 3-4 minutes after they’re done steaming. They taste soooo much better fresh than reheated in a microwave or re-steamed.
– This recipe makes about 20 dumplings.
– Used ground pork if you can. I have a feeling it will be awesome.
Not saying this isn’t..
And yes I know that’s not a ‘a couple’, but you read it right?
On a more serious note, you’ll have to excuse the poorly presented finished pictures.
I was working under a bit of a tight timeline and those rain clouds were moving in fast.
What I Used.
2 cups all-purpose Flour. 1lb Ground Meat (Pork preferred). 3 Scallions (diced). 1 tbsp Mirin (aka Rice Wine). 1 cup Shredded Cabbage. Water. 1 tbsp Sesame Oil. Salt. Pepper. Other (Seasonings as preferred). Soy Sauce (low sodium prefferably).
What I Did.
Clear and clean a counter.
Spoon 2 cups of flour onto the surface, forming a volcano in the middle of it.
Add 1 cup hot water in the crater.
Using your hands, mix the dough until it forms a ball.
I should note though that I did my dough in 2 stages (1 cup flour, ½ cup hot water) so I wouldn’t wear my arms out from all the kneading. I’m such a baby, I know 😀
Knead the ball over and over again until its consistency is even and it is springy to the touch.
When so, set the ball of dough aside to rest.
Use this time to make the filling .
Heat olive oil in a large sauté pan.
Add the ground meat and cook until most of the pink is cooked.
Then add into the diced scallions and shredded cabbage.
Cook, mixing frequently for about 1 min.
Then pour in 1 tbsp mirin.
Season with salt, pepper and whatever else you like.
Mix and cook for another minute.
Turn the flame off and set aside.
Back to the dough.
Make a circle with your index finger and your thumb.
Then tear off that size, chunks of the dough.
Rub that chunk between both palms to form a small circle.
Flour the counter surface and using a rolling pin, flatten that circle of dough real thin.
Using a circular cutter or some kind of bowl that has a fairly sharp surface, cut out a circular shape in the dough.
Your cutter should be at least 3″ in diameter.
Then spoon a large tablespoon of filling into the center of the flattened circle.
My technique was to hold it in one hand and with the other hand, fold the ends together, pushing the middle inward first, as if I’m gift wrapping. Then seal it by closing the outer corners over the (now pushed inward) middle.
This probably makes no sense to you so don’t pay attention to me. Youtube is where you wanna be for this.
Ok so assuming you have all your dumplings folded and cinched like draw-string purses..
Heat 1 tbsp olive oil in a large pan.
When the oil is hot, add the dumplings, flat-side down.
When the bottom of the dumplings are nice and golden brown, add water to the pan.
The water should be halfway up the side of the dumpling.
Cover with a lid and steam under med heat until cooked through or until the water has evaporated. About 4-5mins.
Finally, make a ponzu sauce:
1 tbsp sesame oil, ¼ cup soy sauce and 1-2 tbsp sriracha sauce.
Mix well & serve with dumplings.
I’m entering this post into Our Growing Edge link party because this is the first time I’ve ever made dumplings and from what you guys tell me, making the wrapper on my own like this is a pretty big deal. 😀
This month is hosted by Jules from The Kiwi Diaries.
More info on Our Growing Edge can be found HERE.