I love dumplings. All kinds, really, but in this particular instance I’m talking about Chinese dumplings — little plump pillows of pork and napa cabbage, or beef and celery, or mushrooms and shrimp. It’s one of those foods I love so much it seems I can eat an infinite amount of them — one after another, dipped in a mix of vinegar, soy, and chilis.
Today I decided to trying making my own for the first time. I wasn’t going to, because I’ve never been able to find the pre-made packaged wonton wrappers that seem to be the key to keeping them simple (making my own dumpling wrappers has crossed my mind, but that seems like a lot more effort than I’m likely to put in regularly). Inspired by a silly Texan, however, I decided to venture forth into the world (by which I mean “to the other grocery store 4 bus stops up the street”) to see if I could find any.
And I did. Glee!
So, armed with a packet of wrappers and a recipe, I gave it a shot.
The result? 60 somewhat-oddly-shaped but omg-they-look-awesome little pillows of hopefully-joy. I took a picture:
Making these was a lot easier and more fun than I expected. If they work out (ie: taste good, don’t kill us, and don’t fall apart completely when cooking), then I anticipate a lot of dumpling-making in my future. Mm.
My next trick might be making my own roasted butternut squash and goat cheese ravioli, since I know where I can buy sheets of fresh pasta.
Cooking is totally fun.
Update! The dumplings are insanely yummy. Holy crap.