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.
Ooh, these look good! I’ve been wanting to try my hand at these myself. As you said they are just so time intensive!
My favorite dipping sauce when I cook up the frozen ones I get from the international grocery is equal parts soy sauce, Chinkiang vinegar, and Lao Gan Ma chili crisp.
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.
I think the most annoying part for me is the chop up the vegetables. I have a crappy food processor that I inherited from someone, but chopping veg for dumplings is all I use it for so I can’t justify buying a better one.
I love wrapping them, but not when I am wrapping for 5 people (back home), so I make smaller batches now just for me and my +1. Once you get the hang of it, you get fast otherwise, you sit there for ages and the filling gets soft and yuck to deal with.
Or you can get one of these: https://www.coles.com.au/product/coles-simply-dumpling-press-2-pack-8421432
Another one for the vinegar! I’ll have to give vinegar a few more tries to see if my tastes will change for the better. Thanks for sharing!