Made Chinese dumplings Monday evening. It had been years since I last made them. I learned the how-to when I stayed with a Shangdong family at 14. I learned how to knead and roll the dough into round dumpling skins, add fillings and made little dumpling shapes. Now I make up the filling recipe myself. You can be very creative with what you put in them. Hmmm… there was a time when I would experiment making dishes just from memory of taste. I don’t think I can do it now. Monday’s dumplings were good. CB and I ate 35 of them, and froze some. The flavor needs to be tweaked a little next time.
Dumpling shape looks like the old Chinese money 元寶 , a kind of ingot, gold or silver. So dumplings of all kinds are very popular when celebrating new years, signifying a prosperous beginning.
mmm oh YUM! and look how pretty your dumplings are!
I took 3 semesters of Japanese back in late 80s early 90s (don’t remember much of it at all) but Nobu brought in a skillet and the makings for gyozo one class, passed out the recipe. I’ve never made the dough, have just used the wonton wraps when I make them… I should do that, make some… mine aren’t nearly as pretty :^)
YUM! wish I was close to you – I’d love to sample those dumplings – they look amazing!
And they were tasty!
Marianne, I didn’t make the skin this time, either. Just bought already-made dumpling skin at the Chinese store. Make sure you try the dumpling ones and not the wonton skin next time. They are thicker and easier to close up.
Should I make a video? Nah! 
Kyle, you are not that far away.
CB, they can be better!
Wow, those look soooo yummy!