Dumplings

P and I (well...mostly me) love eating dumplings. If made well, I can just eat dumplings daily for meals. We often buy them in frozen packages from T&T but there's only one brand there we like and it's a tad expensive for the number of dumplings you get. We also eat them fresh at the Crystal Mall food court as well as at Long's on Main and 33rd or so. Those are always yummy. Then, there are good old Mom and Aunt; they know we (I) love them, so they make dumplings for us to freeze every once in a while.

Well, well. It has finally come to the day when P and I got off the lazy boat and bought our own ingredients to make them! I know, the world is changing. I must admit, it was quite an enjoyable and quick process: marinate the minced meat, wash and mince the bok choy, mix them together with an egg, add minced ginger (personal prefernce), wrap away with the wonton wrappings with some water for sealing, and voila. Of course, we instantly cooked some for tasting. The following was P's honest comment, "they're ok...the ones we ate at Crystal Mall yesterday were so much better."

Ha...we shall not be discouraged! Instead of paying $5.50 for a mere 10 dumplings, we're going to perfect our babies til we get 4x that much for the same cost! We've concluded that if we had done the following, it would've turned out even better:

1. Buy the fatty minced pork instead of the healthy lean ones


2. Chop the minced pork so pieces are even smaller


3. Add even more vegetables than before (they seem to disintegrate once cooked?!?)


4. Add 2 eggs instead of 1

We'll see how it goes next time.