Mmmm dumplings.

Nathan rating: 8 out of 10

great! it looks yummy! thanks
10 stars**********

wow! i love the pics! thanks :)

I live on an island (St. Croix) which means we don't shop for food - but rather forage. I had bought ground pork for green mango salad, But that meant buying two 5# frozen bags at a restaurant supply which also had 3.25" square wonton. I cookie-cut them round, but 3.25" wide and thicker wrappers wouldn't let me make pleats and have a teaspoon of stuffing at the same time. So I simply made half-moons. The finished product looks more eastern european. They tasted wonderful and they didn't fall apart.

Before wrapping the mixture, I cooked a tablespoon in a fry pan to taste for seasoning. After which I added a pinch of salt, two garlic gloves and one medium hot pepper. Fried, tasted again and started wrapping.

Thank you for the time and effort you put into this page. Appreciated the photos.

P.S. I still have a 7#'s of frozen ground pork to use up.

After i'm done cooking these, is it ok to put them in a container and take them somewhere? or do I have to serve them right away?? can someone please email me an answer? thanks. alison_kuhlman@student.owens.edu

I have been making dumplings for a few months now, guided by several Taiwanese cookbooks but I have to say, thanks to your pictures and detailed explinations, my dumplings wil now be better than ever!