My group and i learned how to make simple dumplings while at Haojiping Ethnic School!
This is the glorious cook who made our meals–breakfast, lunch, and dinner. She made the dough, and only spoke Chinese, so I’m not really sure of how she made it.
This post is more of a trip down memory lane than a recipe.
Basically, you get a small lump of dough, which you flatten with your hands or a well-floured beer bottle.
Then, you put a small spoonful of filling into the dumpling and seal the edges. Above is my very good friend Melissa placing some herb mixture into the dumpling!
Some of us were very creative. Above is a dumpling face.
The finished product. Dumplings of many shapes and sizes, cooked in a light broth with some soy sauce for flavor.
Somehow, we managed to roll, stuff and seal all of the dough, between bouts of flour-throwing wars and sighs of exasperation of ripped dough! They were pretty yummy.