If you ever wanted to make your own Chinese dumplings at home, here is an instructional video on the how-to:
However, I don’t make my own wrappers. I know the theory… but I just can’t with my hand coordination. It’s very difficult rolling a perfect circle from a knob of dough. Props to my mom for doing everything by scratch.
Here is my ratio of my filling:
- 1.5 lbs pork tenderloin
- 1.5 lbs shrimp
- 4 lbs Chinese flowering garlic chives
- 3-inch knob ginger
- 3-4 dumpling wrapper packages
The seasonings I use:
- Hondashi (large/small)
- Soy sauce
- Sesame oil (large/small) / homemade Szechuan oil (soon to come)
- Cornstarch
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