The final count is in. 155 dumplings. They look pretty good, too, despite my attempts to smoosh them when I tried to fit them all into the chest freezer for freezing. I like to freeze the dumplings on trays first so they keep their shape, then split them up into serving-size freezer bags. Here is a picture of them on their tray before being split up.
J and I always make dumplings the way I remember we made them when I was growing up. I mix together the pork, shrimp, and cabbage in a big bowl. J's job is to place the mixture in middle of each dumpling skin. Then I wrap them, moistening half the circle with water and folding it so that each side has two creases.
J and I always make dumplings the way I remember we made them when I was growing up. I mix together the pork, shrimp, and cabbage in a big bowl. J's job is to place the mixture in middle of each dumpling skin. Then I wrap them, moistening half the circle with water and folding it so that each side has two creases.
2 comments:
Mmmm pork dumplings! I'd eat em for sure!
Great job V! Your dumpings got a very professional look! I would love to taste them to grade them a professional taste! :)
Post a Comment