Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don’t make these often, and they’re worth it. I make extras and freeze them for quick (lazy) meals.
Happy belated Lunar New Year to those who celebrate!
What’s your favourite dipping sauce?? When I don’t have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.
The trick is to make a bunch of filling, make a few dumplings so that you have the knack of it a bit, then invite friends over for a gyouza/jiaozi party to make them together.
This is the way!! It’s also great for a laugh and just to sit together and be present in each other’s company.