Dumplings!

Dumplings are a must in Asian cooking and I have helped make them several times.

Here are some pictures of the process.

First you have to chop, mince, dice everything until it is hardly recognizable!



Next you make the dough with some water, flour, egg, and salt.

Don't forget to add the seasonings to whatever stuffing you have created in all your chopping.

The dough is rolled out into a snake and then you cut or break off small segments and smash the round segments flat. Then with a special roll and turn technique you make the dumpling wrappers.

Next you take some stuffing, put it inside the wrapper, and then squeeze and shape it into a dumpling.

You can stuff them with anything you like. We made a variety that involved beef, carrots, celery, and cabbage.

Wrapping the dumplings is the hardest part. There are several different ways depending on what region you are from and how your grandmother did it!

You must pay close attention and practice a lot.

It's all in the fingers!

This batch I did most of the wrapping myself and I am proud to say it looks like I am close to mastering at least this dumpling shape!

After you wrap them all up you boil them.

In to the pot they go...

...and out they come ready to eat!


It's best to dip them in a dark vinegar first and then enjoy!