|My favourite Sunday afternoon snack: dumplings. Photo by me, I made the dumplings, my partner made the sauce|
3-4 spring onions, chopped
6. When the bottom of your dumpling are caramelised but not black-burned, lower the heat (I used 5-6). Get the pan lid ready. Pour very little water, just enough to cover the bottom of the dumplings, about 20% of its height. Immediately, close the pan with the lid, so that you don’t get burned by the hot water and oil splattering around.
|Crescent moon dumplings! By meeee....|
Update 13 Aug15:
I have got the hang of making the half-moon shaped dumplings! The secret is apparently to fold the front side against the back side from the middle/upper part, working my way down to the right (fold it leftwards as you go down the right arc) then return to the middle/peak, and folding it down to the left (fold it rightwards as you go down the left arc). That way, it creates half-moon shapes. I also made spinach gow gee wraps (see the green dumplings in the photo above), but it's not yet as thin and smooth as the store-bought wrappers (the crescent moon dumplings). One at a time...