It’s “re-blog day” here at Lab Notes blog! Do you like to eat Chinese dumplings? Mabel Kwong, an Asian-Australian blogger, wrote this wonderful article on Chinese dumplings, about her family’s experiences, as well as about dumplings across cultures. Mabel’s blog is a really wonderful way to learn about all sorts of multicultural experiences.
I especially liked this phrase: “No matter how they taste, there’s always a certain air of excitement when it comes to eating dumplings.” My family (in Seattle, Washington, in the U.S.), started making Chinese pork dumplings from scratch a few years ago when our kids were in their early teens. It IS very labor-intensive! I found a recipe in our city newspaper for dumplings, written by a Chinese food writer, and the recipe worked great. However, it’s time-consuming when you make the wrappers from scratch (flour and water), mix up the filling with Chinese cabbage and seasonings, scoop out a small amount into each wrapper, and then seal and cook them! But they taste delicious.
A few years after we started making dumplings from scratch, one of the graduate students at my University gave a talk about making dumplings in his family back in China. It turns out each member of his family had a particular job when they made dumplings – one rolled the wrappers, one made the filling, one filled the wrappers, and one cooked the dumplings. It takes a family to make these!
Update: Try this recipe from food maven HSIAO-CHING CHOU – her recipe works every time, for us! It is the one our family uses and it’s terrific. (You can purchase pre-made dumpling wrappers at the grocery store to save time.)