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February 1, 2010 / Indigo

Home-Made Dumplings – Not So Hard After All

Hello lovelies!

How are you all doing? The other night (Friday, to be exact) my dad & I made dumplings from scratch. They were absolutely delicious! He made ground pork & cabbage ones for him & my mom, & I made egg & scallion dumplings for the only vegetarian on the family – myself.

We used this recipe from Fine Cooking magazine to make our dumplings.

A few of our ingredients for the night.

So you start by making a mound of flour on your workspace,

& make a deep & wide well in the middle. You pour cold water inside the well & slowly stir the two components together to make the dough. After mixing, kneading & shaping you end up with

two six-inch logs of dumpling dough. These go underneath a towel for at least 30 minutes while you prepare the fillings.

For my filling (eggs & scallions) you start by lightly beating the eggs & adding pepper & salt.

By a skillet, have ready your eggs, minced garlic & cut scallions.

Pour in the eggs first, with sesame or vegetable oil, & mix until they start to form curds. Then add the garlic & scallions & mix until just scrambled.

You should end up with a mixture that looks somewhat like this.

Then proceed to stuff, cook (we pan-fried ours) & enjoy! ;]

love & magic,



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