Saturday, June 13, 2009

Daring Cooks' #2 Chinese Dumplings

June 2009 Daring Cooks Challenge
The second Daring Cooks' challenge is hosted by Jen of use real butter and it is Chinese dumplings which can be steamed, boiled or fried (called potstickers). Jen, thank you, so, so much for the delightful challenge!!


The Challenge: Chinese dumplings/potstickers
(aka gyoza in Japanese)
It's a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants - especially dim sum. The recipe Jen provided is based on a family recipe. There is a lot of wiggle room and Jen encouraged Daring Cooks' to explore. And said “If you've made them before - great! Now try something different!”

The is my first attempt
Notes during the process
1. The dough is very stiff and dry as compared to bread dough
2. The shaping requires a little repetition to get right.
3. I found that when you can just start to see the filling through the dough it is about the right thinness.
4. I made a light lunch for some mates of mine so I choose 4 flavours
a. Pork, chives, roasted garlic, roasted onions and wattle seed
b. Seasoned seaweed with chilli, onions, garlic, lime and Nashi apples
c. Lamb, mint, chives and sheared Nori sheets
d. Pork, red cabbage, Chinese five spice and dandelion

The very dry dough
The dough rolled into a sausage shape
The shaped dumplings waiting to be filled
The filling on top of the dough
Pork, chives, roasted garlic, roasted onions and wattle seed
Seasoned seaweed with chilli, onions, garlic, lime and Nashi apples. This flavour combination was my absolute favourite and most of the other people there as well I will be making these again in a few days time.
Lamb, mint, chives. onions, garlic and sheared Nori sheets
Pork, red cabbage, Chinese five spice and dandelion. Dandelion is so nice with cabbage and pork just adds that nice touch of meat.
The formed dumplings
A close up of the dumplings
I served them with two home-made dipping sauces
1. Traditional Chinese Dumpling sauce made from light and dark soy sauce, red rice vinegar, hot chilli oil, sugar, garlic and ginger
2. Ketjap Manis an Indonesian sauce mixture of brown sugar, molasses, garlic, ginger, star anise, liquid smoke, bay leaf and coriander seeds. Which is my favourite Asian Sauce.
The cut versions of the dumplings

My second attempt
After about 3 dozen my technique for pleating the dumplings got a lot better as you can see. These are so delicious and morish and look so darn good - a very easy meal.
Pleated dumplings
Ready to be fried in the pan
Just fried dumplings these are nice also
Fried and steamed potstickers
Cut up potstickers
I did eight varieties -
Korean beef chilli oil and pickled veggies
pumpkin, tofu, nutmeg, chilli
pork, chives, ginger, onions, chilli
spinach, tofu, egg, mushrooms
bacon, omelette and truffle oil
seasoned seaweed, potato, ginger, fried onion.
Chicken and corn
Mushroom, beef and oyster sauce

My third attempt
I thought I would do a sweet dumplings dish I did deep fried dumplings. These were delicious I served them golden syrup, the crunchy skin went so well with the mint/fruit/cream cheese filling and golden syrup.

The sweet filling of lots of mint, cherries, grapes, pineapple, banana and pawpaw, dried blueberry skins combined with cream cheese.
The deep fried dumplings
Close up of the dumplings
Cut-up dumplings
Golden syrup coated dumplings

My fourth attempt
I had a high tea for a special friend's birthday and I decided to do the best Chinese Dumplings I could so I thought for a while last night (thanks SingingHorse and fun4eat for inspiration) and I asked what was my friend's most favourite thing and the answer was 'flowers' – so that is what I did. This was an EFFORT to do and to make it look nice took a lot of time but it was so so worth it. For example the petals (i.e. the individual colour dumplings) were of different sizes (green largest, red medium and white smallest) and different thickness's (green thickest, red medium and white the thinnest) to make the flower and also I had to control where the colour was strongest so for the green petals the bases were white going to a deep green at the pleating. The red petals started at the base light red going to a dark red near the top of the petal or the pleating. Then I organised the filling so the green had the most 'herbs' going through to the white that had the most 'flowers'. There were several other processes involved I won't bore you with all the details now.

Saying it got a good reception is a massive understatement – I got lots of brownie points for doing this even the restaurant owner liked it. I was lucky when cooked the colours darken and came out perfect and looked so natural.

The red dumpling dough is coloured with rose water that was red, the green with clover juice and the white with roasted onion, since it was a flower I kept to that theme – the filling was crunchy lotus, light chicken mince, chrysanthemum, clover, and roses. It smelt wonderful when cooked and tasted like it looked – very much like eating an edible flower salad.

The dumpling flower for a high tea for a friend's birthday party
Side view
Assembling the flower
Close up

My fifth attempt

I made crab dumplings with kelp seaweed/jellyfish soup

Ingredients for soup – kelp, jelllyfish, black sesame oil, chilli oil, white and black sesame seeds, sweet soy sauce (ketjap manis), double delux soy sauce (soy infused with cardamon, star anisee, orange peel, lemon grass and chilli), fish sauce, oyster sauce, melted fried anchoivies, liquid smoke, rice wine, chicken and prawn stock. Barely simmer for 20 mins.
Dried Kelp
Ingredients for dumpling filling – starting from top going clockwise - minced chicken, crab meat covered in chilli oil & sesame oil, sliced asparagus, Chinese preserved vegetables (cabbage, onions, turnip and carrot), garlic chives, seasoned seaweed, double delux soy sauce, pepper, sea salt, arrowroot. In Australia you can get garlic chives that is chives that taste like chives and garlic – look for it in your stores it is beautiful and saves time.
Pleating skills
Fried seafood dumplings (I noticed that the potstickers already posted where very very well fried so I did that these are not burned just fried to within an a hair's breath of becoming bitter - requires constant checking I used my best heavy stainless steel frying pan on med-high heat about 4 mins then added some of the kelp/jellyfish soup then covered to steam on high heat the dumplings about 4 mins.)
Fried and steamed potstickers (with a side order of kelp and jellyfish on the left side of the dish) notice the change in colour when steamed - from very dark brown/black to glossy bright brown very interesting the close ups are of the same dumpling! (yes it is much better when fried very very dark then steamed it has a lovely deep undertone from the frying.)
Seafood potsticker kelp and jelly fish soup (actually the soup was excellent I never realised jelly fish and kelp where so good together.)

Recipes for the Daring Cooks' June Challenge.

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)
It's a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants - especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you've made them before - great! Now try something different!
The process goes a little like this:

Chinese Dumplings/Potstickers

pork filling:
1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch


shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

Dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water (I found that I needed an extra 25ml)
flour for work surface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chilli garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

It is perfectly fine to use more than the 1/2 cup listed in the recipe as everyone's climate and flours vary. Use your judgement - this is what being a Daring Cook is about. We are trying to cultivate a sense of intuition so that recipes are general guidelines from which you can expand your own style.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centres slightly thicker than the edges. Place a tablespoon of filling in the centre of each wrapper and fold the dough in half, pleating the edges along one side (see images in this post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.


sathya said...

The dumplings looks absolutely delicious, love all the fillings you made, Good job !

Steph said...

Wow, all those varieties! I usually buy the wrappers, but I have to try making them from scratch.

Justopia said...

Wow! What variety. I make dumplings/potstickers, but usually the same basic kind. Love the colors in some of yours and the golden brown of the pot stickers. I am going to have to get crackin' in the kitchen with my own.

Thanks for sharing!

Eat4Fun said...

Another great job on this Potsticker challenge. You really delved into the challenge and put your twist in fillings and wrappers. All of your results look delicious!

isa said...

Love your step-by-step photos!
The dumplings looks very delicious.
All those varieties, I love them all... Just awesome!

Dharm said...

Simply stunning! These certainly were a lot of fun to make and I just love how many versions you came up with!

abby said...

wow audax, looks like you spent the entire month making dumplings!

Simones Kitchen said...

O my God Audax, all those variations you made!! Wow, I'm impressed! You actually deepfried some of them, which was the thing I been wondering about. I wasn't sure if that could be done with these dumplings but yours look great so I will definitely be trying that out for next time.

Anna said...

Hi! Great job as always Audax :) and so many to choose from!
Cheers from sunny (but I can see the clouds already...) Ireland! Anula.

Dips said...

Wow...thats quite a lot !! and all look scrumptious !! I need to try those sweet ones soon.......

chriesi said...

Wow! Fantastic job!


Audax, as always you did a WONDERFUL job, so many different types of dumplings WOW. I want to come over to your place for dinner. Great job!!!

Anonymous said...

Everyone of your fillings and photos is pheomenal..I have no idea which I'd choose first if I were lucky enough to be able to try some. I especially love the colored wrappers, so beautiful. Audax, you are a creative food artist to the 100th degree! I want to get on a plane right now and make you cooke for

Kitchenlander said...

Audax, the time that you will post only 10 variations on the theme, I'll be worried that you're sick!

Just the flower makes me want to fly to Australia, if I needed one more reason to want to do that!

Anonymous said...

I'm in awe, I really am. The fillings are simply inspired. I particularly like the one with Nashi apples and chilli - a lovely mix of flavours and textures. I adore the multi-coloured dumplings too; the flower's brilliant! Let me not even begin to mention how much I'm drooling at the jellyfish soup.

Wonderful job!

threesidesofcrazy said...

Oh my you went all out! I love all the different versions you made. I just wish I could actually reach into the computer to try them LOL.

Jen Yu said...

You have officially given dumplings/potstickers the smackdown! A truly impressive effort and I commend you on tackling this with such gusto and enthusiasm. Bravo! Your pleats are professional grade now, and all of your friends are going to gain a few kilos if they haven't already. Great job!

Anonymous said...

I am amazed at the number of different versions you made! And they all look awesome! I especially love the red and green dumplings :)

Tina's Kitchen said...

Every month I have to take my hat off to you. Wonderful creations as usual!

Lori said...

Next challenge, I want you to fly to Rochester and watch my kids so I could do half of what you do. Notice I said half. Just kidding. But seriously this Christmas come to NY and you can help me make pierogie- hey if you can make these amazingly good potstickers, then you can make amazingly good pierogie.
Great job Audax!

(You and my husband can talk about physics while you make pierogie).

Claire said...

Great job! I can't believe how many varieties you have done! They all look great.

Mary Bergfeld said...

Oh, my! This was a wonderful post. I think you can safely say you know dumplings inside and out. Your photographs are terrific and I'm sure your dumplings all taste as good as they look. Well done....Mary

Anonymous said...

Audax, all five batches of your dumplings/potstickers are totally awesome and so tempting! I don't know how you do it, but I wish I could be living in your kitchen. Thanks for all the inspiration and tips!

Anonymous said...

Audax, you are just amazing! I always know that I'm going to be surprised and inspired by what I find on your blog. Those sweet varieties are just lovely, especially that flower. She must have been a special friend, indeed.

Rose said...

As always, you played an instrumental role in helping the rest of us figure the challenge out :) Thank you so much for your dedication to Daring Cooks/Bakers and for all your helpful advice. Your dumplings look BEAUTIFUL - I really like the soup dumplings!!

Lauren said...

Wow! All of your dumplings look amazingly good =D. I love the ones with the coulored dough!!

Junie Moon said...

I'm so amazed at the variety of fillings one can use in dumplings. Reading the posts for this challenge is so enlightening. Yours look fabulous, but then again, I think all your challenge posts are awesome. Thank you for the inspiration.

Amy I. said...

I'm beyond impressed with how far you took this challenge. You're an inspiration for those of us who strive to be creative with food! Great work.

Barbara Bakes said...

Very impressive! I love the step by step pictures and all the varieties you made!

Wolf said...

My mixing bowls- }:P

I'll send ya a message with the other pertinant details in it}:P

I've yet to top how many different flavors of whatever Challenge it is that you do. LOL

Heather B said...

wow...I am so amazed at all of the dumplings you made! Great job on all of them. I'm almost ashamed of the pathetic attempt I did!

Angie said...

Amazing! All your creations look absolutely fab.

dandelion said...

I wish I had a tenth of your energy. All of these dumplings look fantastic and must have tasted great too. Beautiful work.

Isolated Foodie said...

I love how you treat each of these challenges as an apprenticeship -- it's inspiring! All your friends must put on weight every time they come to visit you with all the cooking you do. I can't imagine many get leftover, as delicious as they look.

Lis said...

You sir, never cease to amaze me at how you take one single challenge and create literally THOUSANDS of new ones. heee!

I may giggle, but you really do impress and inspire me!

Keep up the great work, I love LOVE seeing what you come up with!


Melissa said...

Outstanding work Audax! Your variations all look delicious - and that soup is positively mouthwatering! I wish I could visit you for lunch sometime! :)

Melinda said...

Hi Audax - once again you have done a sterling effort on a challenge! I love the sound of all your combinations and I can see why you got brownie points for the flower version - they look fantastic! You are so inspiring!

Kris Ngoei said...

Audax, 5 wonderful attempts! Salute! Your pleating is unique and beautiful. And the dumplings really look delicious, especially the fried ones!


Tres Jolie Studios said...

Your pleating is fantastic!! You put my little dumplings to shame. You are unbelievably creative, wonderful job on the challenge.

Kristine said...

You made so many great dumplings but I have to say the crab dumplings and seaweed/jellyfish soup really got my attention. And I'm no fan of jellyfish! I just know that those dumplings in that broth made one mean Asian soup. Thanks for all the inspiring photos this month! Kristine

Anonymous said...

I wanted to thank you for the posts leading up to the challenge in the forums. Reading about your experiences on this challenge really helped my get a clearer picture on the process.

Sarah (saz101) said...

Wow, Audax, these are incredible! You're going to be eating dumplings for the rest of year!
They're the best to have in the freezer ready to go. I think you made every variation known to man!
Love your post :D

SWdancer said...

Wow, Audax, your repeated attempts just look better and better! It is so obvious you have such a creative mind! Great job!

alana said...

I can only say... I bow down to you- you are the dumpling master. Excellent work.

Esther said...

you always amaze me how many versions you try and the ideas you have. The flower is fantastic !

art and lemons said...

Stunning! You are truly an inspiration, over the top every challenge. They all sound fabulous.

Bumblebutton said...

Oh dear--your variations are really something. Did you have a chance to eat anything else this month?!!!! Lovely job!

Valérie said...

Ah, Audax, you did it again! So many different versions, and so creative! I think my favourite are the "flower" dumplings: it never would have occurred to me! And your comments and pictures are always so helpful! Thank you!

Woman with a Whisk said...

The colors of your fillings are beautiful!

Margie said...

Your dumpling/potsticker photo gallery is a treat! I'm dying to try some of your amazingly creative flavors. You've obviously mastered the craft and achieved expert status. Your ambitious creativity is an inspiration. Way to go and go and go!

Laura said...

WOW! You really went all out! I love the dumpling flower - that is just too creative. :) And all of those different fillings! I may have to try some. Great photos, too. Awesome job!

Suzy said...

I am always blown away by the extent to which you take these challenges. You embrace them! So much variety. I bet you feel like an expert at the end :-) And it certainly looks that way. Your pleats were amazing!

Olga said...

wow! You went all out! What an awesome variety of flavors.

I really like the idea of adding them to soup.

Delicious Dishings said...

Your potstickers look amazing! I'm impressed with the different colored doughs... and also the filling you used on your third try! When I get better at these, I'll have to try some sweet fillings!

Chris said...

Wow - and I thought making one version was a lot of work! They all came out great - gorgeous pix too!

Angela @ A Spoonful of Sugar said...

Audax, I am absolutely STUNNED at the huge variety of dumplings you've produced!

I love how you can see your dumpling pleating skills progress from good to expert through all your batches.

Jenny said...

Holy! That is alot of dumplings and alot of variety! And yes, your pleating skills are amazing.

Andrea Meyers said...

It looks like you had quite a lot of fun with this challenge! Lovely dumplings and the fillings sound wonderful.

Ann said...

Wow.. You sure have great patience in making soo many differnt variets of dumplings :) Looks so good.

Elle said...

Have followed your progress on the are truly a perfect example of the Daring Cook to strive to be...enthusiastic, creative, resourceful, encouraging everyone else, and so prolific with different ways to try. Thank you! Love the flower ones especially.

Madeline said...

Wow, your potstickers are all so fabulously creative! Your pleating skills are fierce! These are some of the prettiest dumplings I've ever seen. Really, really great job.

Baked, By Anna said...

Your pan-fried ones look so yummy! I usually get the steamed ones for health reasons, but I admit to loving the crisp ones as well. Gorgeous job on pleating, too--and thanks for stopping by my blog!

Barracuda said...

Wow, those all look so tasty! The colored ones are especially cute, and the ones that are *almost* burnt - that's one of my favorite textures. I'm totally impressed!

Anonymous said...

This post is dumpling artistry, I love the colored dumplings and the interior, cutaway shots most of all. You totally nailed this one. Beautiful.

Laurel said...

Wowza! You gave this challenge all you got! Definitely an inspiration to me to try other flavors, especially something sweet.

Phoo-D said...

Holy smokes you went to town on this challenge! What an impressive line up of potstickers. Your fillings are beautifully chosen and they look incredible.

Angelica said...

wow audax, once agained i am amazed. Those are some greeaaat creative fillings you've got there! if it wasn't a challenge, i would think you're about to open up your own dumpling shop. I love how your pan-fried one came out perfecty browned and crisp, i need major practice on that :S

Corry said...

Audax, Love your blog, your creativity and photography. You have worked so hard and what great results!!!!!!!!!!

Thank you also for saving me. If it wasn't for me looking at your bog site, I wouldn't have posted in time. I had the wrong date in my head. I actually wrote up the post but didn't upload it until 15th but (as you would know about the nature of time) Australia is one day ahead of USA - so I felt that I could still put it up for USA reveal date.

marilu perez said...

Great Job! I love the couloured ones! Really outstanding!

Laura said...

You went to town as always! Great job with all the flavors, very interesting paring, you are a true daring cook!

Kathlyn said...

Audax you astound with abundance! You have some lucky friends. Please move to Los Angeles immediately so I can come over for lunch!! Seriously, your early posts are so helpful - I've leaned heavily on your notes for the last DB and DC challenges. Thanks so much!

Jessica of My Baking Heart said...

Audax, your pleats are absolutely gorgeous!! And I can't believe you attempted this 5 times... outstanding!! :)

BC said...

Holy batman! You are amazing. Tell me the truth - you're half machine right?

Fantastic job.

Joy said...

Oh my goodness...potsticker central! Kudos to you for making all that, that's amazing. Lean, mean, potsticker pleating machine! I love the colored ones, especially-- very pretty! They look like really cute purses. :)

Wow. I've never eaten jellyfish, or notice a package of it at the store. I'm curious to try it.

Rachel J said...

First, I am comment #75 and WOW! You've got a TON of readers :).

I just love your posts on DB. They are so incredibly helpful. I have yet to do a Daring Cooks challenge but your enthusiasm is so motivating.

J said...

Amazing as always!

Anonymous said...

You have amazed me since my first DB challenge in April. I am looking forward to seeing what else you come up with.

ice tea: sugar high said...

Gosh.. the choices.. I'll take them all please =). All of them looked delish!

Celia Marie (W.) B. said...

You're always so inspirational! Amazing.

NKP said...

Wow, you really cover a lot of ground with your Daring Kitchen Challenges! Wonderful dumplings, lovely pictures too.

Evan said...

I don't even know how to react to this post. Incredibly thorough, great pictures, wonderful variety of fillings, and on and on. I'm certainly impressed.

Trissa said...

Wow! I wish I had read your post before attempting those dumplings. You are so conscientious! Who ate all the dumplings?

Arundathi said...

five attempts? Thats just amazing!! And what a great idea to make flavored wrappers - the colors are gorgeous!

Connie said...

You amaze me! I love seeing your comments on the boards...

Great job!

Samahita said...

Wow oh wow oh wow....You an expert cook Audax. I went through your blog and man....are you an inspiration. I love your blog and have added you to my blogroll. Will keep visiting for more.

Cheri said...

Wow, Audax. I am blown away! I can never figure out how you are able to come up with so many different variations. Your efforts payed off because you can really tell that your dumplings improved with each attempt. Excellent job and great creativity!

Anonymous said...

Saw your photo on Tastespotting and realized I missed the jellyfish on my first visit. I have never heard of edible jellyfish. So of course I googled it. Great textural element.

Mary said...

Holy Moly are you inspiring. 5 attempts? Wow--and they all look so amazing. I am truly impressed with your work--great job!

Anita said...

Fantastic arrays of dumplings - you've gone into a lot of depth for this challenge! Nice work :)

Vidya said...

Thanks Audax for visiting me and thanks a bunch for your encouraging words. Your dumplings look fabulous. I looooved the dumpling flower. Lovely.

Kalaivani said...

wonderful step-by-step pictures.Love all the varieties.Great job.

Faery said...

GORGEOUS! Audax when I was on my way here, I was fancying with all the possible variations you made but I wasn’t even close… definitely you are an artist in the kitchen I LOVE the dumpling flower it looks so exotic and the fried ones look so, so yummy beautiful color, I’ll try these fried dumplings. Thanks for the invitation I enjoyed so much reading your post : )

Sue said...

Your dough for the dumplings ended up looking SO SMOOTH and flawless it looked like fondant!

Love the flower!

emily said...

I LOVE all the fillings you chose! Very well done!

The Shulls said...

Those are a work of art! They look so beautiful and delicious at the same time! Wonderful job as always :)

Unknown said...

You played tricks... you went to a chinese restaurant and bought the dumplings... every king of dumplings in the menu... or you were a chinese cook in a past life... don't know yet. What I do know is your dumplings look so delicious I'll eat the screen, ;)

Libby said...

So many amazing variations, but your beautiful pleats are what blow me away! Libby

ROTKVICA said...

Hard work :) everything look so delicious...

awoz said...

Such a great variety of taste...I ting I am n dumpling heaven, lol!
Superbelly done:)

Anonymous said...

Wow nice looking dumplings love the colour.