This is the recipe I used the first time I made dumplings:
http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/
I just used the pork filling (not the shrimp filling). The use of fattier pork should improve the filling. The only thing was I thought the dipping sauce was a little meh. Maybe we can try to create a couple of dipping sauces along the way.
Some other possibilities:
http://www.epicurious.com/recipes/food/views/Pork-Dumplings-106237
http://www.epicurious.com/recipes/food/views/Pork-and-Chive-Dumplings-350205
What do you think?
B
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