Chinese dumplings
Dumplings
Chinese cuisine
I first made these dumplings with two of my students (Becky and Faith) for no particular occasion....and they were love at first bite. I have since frequently made them with my son. The key to making these is to get the dough thin enough. But, you get a feel for it pretty quickly -- this dough uses no egg, but we have also made a version only with eggs as the dough. We made this recipe as a special treat for the holidays and loved the results. We also have a vegetarian version filled with chopped greens and mushrooms. The variations are endless. - Sagegreen <br />
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