Today me and Siqi made chinese dumplings under the expert guidance of our landlord (阿姨) who – I must note – is really more of a grandmother to us than a landlord!
There are many different types of fillings for chinese dumplings, some vegetarian and some with meat, we decided to go down the healthy path and made Fennel and Fried Egg dumplings (茴香鸡蛋饺子）. Whilst at first glance dumplings may look quite simple, it does actually take a while to get the nack of wrapping up the filling into the neat little parcels – Ayi (it’w what we call our landlord and actually means Aunty) made it all look so simple, but then again she has probably been making these since she was about 8 years old and so has plenty of experience.
Finally, after producing the dough, rolling it out and making up the little bundles of fun, it was time to rock and roll. Not rocket science here – dump all the dumplings in a pan of boiling water and boil for about five minutes before draining in a colander. As for the rest of the story, I think it had something to do with a bowl of dipping sauce (vinegar, soy sauce, sesame oil) and shortly afterwards a rather empty looking plate… yum!!
Tags: cooking
