11:00 AM
Janice
A little while back I was sort of in love with the chive dumplings my coworker shared with me at work. They were handmade and not store-bought, so I tried to do a bit of research on how to wrap them myself, after I realized it was too much work. After my compliments, she has decided to start selling them to friends and family, and I was given some (for free, FTC,) so my parents could try and buy more.
I've never wrapped dumplings before, so they're probably going to be ugly and not perfect like these ones.
The reason why I say I gave up in making my own was that I realize it was way too much effort. These dumplings don't only have pork and chives, but chicken and fresh prawn as well. I don't really notice the chicken much, but there is a subtle hint of prawn in the dumplings.
She recommended serving them without soup, and I can see why. When you bite into them, there is actually a bit of juice that comes out -- kind of like xiao long bao!
They are not as filling as store-bought ones, partially because they are a bit smaller than them, but also because the dumpling skin is not as thick.
She has just begun selling them to friends, and if you're interested you can reach her through me via the "contact" link at the top. (I'm not associated to her "dumpling business" in any way and will not get any cut of the profit.) Also, I just realized dumpling is a really weird word.
2 comments:
Oh my gosh what I coincidence, I was making homemade dumplings just a few days ago and I plan to make more during the weekend! They do take quick a bit of work though but they're so delicious!! :D
Maybe I should save some for you haha but it's prob really bad compare to your friend's LOL
@Kirby: Wow! That's impressive! I will learn... someday! What type are you making? It seems like so much effort, but it also seems to be well worth it in the end. Nothing like eating just dumplings for dinner!
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