Last weekend, my lovely wife had a few of her classmates over for dinner and a movie. For dinner, we made homemade dumplings from “scratch,” except for the skins which were store bought. We must have made close to two hundred dumplings, evenly split between a shrimp and pork filling and a pork and cabbage filling. After a quick 12 minute steaming, a little crisp frying in some sesame oil, we enjoyed the dumplings with some wine.
We made as many dumplings as we had store-bought dumpling wrappers (or are they called skins?) and we still had filling left over, about a cup and a half worth of each. Since raw shrimp and raw pork don’t last very long in the fridge, we needed to make up the rest of the dumplings quickly and pop them in the freezer.
So last night, after an afternoon of football games, I found myself at home with no skins… so I thought I’d try to make skins from scratch.
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