Julia Ames

Feb 18, 06:41 AM

So tell me more about how you made the wrapper. It looks so perfect.

Jenny (Jau) Lin

Feb 20, 08:16 PM

Wow, that looks mouth-watering. Will you publish the recipe??

Matthieu Guillot

Feb 21, 09:14 AM

the Cheng sisters definitely love the best things. yes, please send the recipe or even better come in Paris or London to teach us :-)))

Robyn Tinsley

Feb 24, 03:36 PM

Loved the video — the dumplings are beautiful. (And love your short hair, Cynthia. Well, shorter than it was on the Alto Adige trip… Hope all is well with you!)

Celia

Feb 25, 01:01 PM

We don’t really go by measurements but here are some guidelines that should work.

1 pound ground pork
1 dozen peeled and deveined medium shrimp (optional)
1 medium sized cabbage or Chinese chives (minced)
½ tsp salt
1-2 tbs soy sauce
1 tbs sesame oil
2 tbs cooking oil
1 cup chicken stock
40-50 frozen dumpling skins (the lazy way – sold in packs.)

Dumplings

1. Boil a large pot of water and blanch the cabbage. Then chop the cabbage into tiny pieces and squeeze out all excess water.

2. Mince the shrimp in a food processor so it becomes like a paste.

3. Mix all the ingredients together in a large mixing bowl.

4. Invite friends over to help put the filling into the dumpling skins and fold!

5. Boil a large pot of water. Once the water boils, put the dumplings in. Once the water boils again, add a cup of water. Repeat this two more times, then remove dumplings and serve.

Dipping Sauce

Chinese style:
Mix soy sauce and black vinegar.

Japanese style:
Mix soy sauce, ponzu (Japanese citrus vinegar) and layu (chili oil).