Greetings!
Some life things happened over here in Asia so I will be ramping up more content for you with 3 substacks in the next 7 days. 🙌
Part of the delay was getting this recipe right for publishing to you all.
You see, I learned these dumplings from a Grandma at Chinese New Year who measures nothing. Everything was by eye. Even when she taught me, the dough was by touch and feel. The fillings by eye and then adjusted to flavor.
This is my favorite way to cook but not exactly the greatest for recipe publishing.
So I compromised and blended some of grandma’s approach with my approach to get you a solid recipe that will have you making dumplings weekly. (Or you can batch freeze)
Thank you for your patience
Note: This post has multiple videos and a fair amount of photos. It is too long for email format so you need to view this on Substack or mobile app. 🙏
Northern Chinese dumplings are boiled, not steamed. The texture is different and absolutely wonderful. I hope you give these a try.
Below you will find the dumpling skin (dough), filling and 2 dipping sauces to dunk your freshly boiled dumplings in.
Also included are some tips that you will find extremely helpful.
One note… don’t make these if you’re in a rush. This should be an enjoyable and fun activity. It’s not hard. In fact it’s relatively simple… but with simple, you can’t hide mistakes. So the more reps you get in, the better your dumplings will turn out. 🙌