Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters

We've asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Perfect little parcels of flavour with a sticky bottom and a sweet & spicy sauce. Yum yum yum!
The Dumpling Sisters have their own channel with loads more dishes for you to try: goo.gl/Pyisav
Get the recipe here: goo.gl/3yxMGV
What Chinese food do you like to cook & share? Let us know in the description box below, we'd love to hear from you.
Recipe here: goo.gl/FJpoz8
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[@akis_petretzikis]

wonderful recipe! cannot wait to try these!!!!

[@Rina-oj5bs]

Akiiiii Elladara

[@matjazrojnik3938]

Akis Petretzikis s

[@matjazrojnik3938]

Akis Petretzikis sultan

[@nishihs]

yes exactly!!!

[@IAmChadBroseph]

Synergy!

[@FrenchGuyCooking]

I love the way you form these Potsticker Dumplings ! Great job Sister's ;)

[@TheDumplingSisters]

Thank you, Monsieur! :D

[@zukacs]

[@Red-df7rn]

Legends supporting legends

[@yasmin-lq8pp]

Big fan!

[@kathleenannmodina-angue4540]

Gasp! Alex you're a fan! I'm your fan! Fanception!

[@YOURsexDOCTOR]

Why can't I eat a video?!!!

[@MsRanialove]

LMFAO, technology hasn't really advanced that well yet. try back later! :P

[@YOURsexDOCTOR]

Rania M Still waiting for those 3D printers to advance enough to print food, pretty soon all theese yummy dishes will be mine.

[@khartman1027]

LMFAO

[@khartman1027]

Rania M LOL

[@MsRanialove]

YOURsexDOCTOR : OMG, i'd sooooooooooo love that! :D. Katherine Hartman : LOL!

[@Ruxeus]

Ingredients: 300g of flour pinch of salt 20 mL boiling water 300g pork shoulder (32 dumplings) baking soda corn flour salt sugar white pepper shaoxing rice wine Dark soy sauce light soy sauce sesame oil bok choy garlic ginger spring onion chili oil

[@anitaearly8975]

Okkk..... Great!

[@Qyute]

Def. not 20 ml water 🤣🤣

[@Viki-xd9tb]

220 ml of boiling water

[@Dayana.lasanta.maria.]

Ruxeus thanks!!

[@ruthtonico9111]

Thanks🤗

[@LifebyMikeG]

I learned so many great tips from this video and left craving some dumplings. Im gonna use this recipe for some superbowl dumplings tmr night but switch out the pork with some leftover braised shortrib!

[@TheDumplingSisters]

Sounds delish! We often just fill them with whatever we have at hand, too (banana + amaretto + cinnamon = yum). Happy superbowl-ing!

[@likeastarbaby]

just saw nerdy nummies make dumplings but they seemed a bit westernised and basic for me, this one looks a lot better. i'm going to try this tonight but i'll have to substitute chicken, lets see how it goes!

[@TheDumplingSisters]

Fantastic! Let us know how it goes :)

[@likeastarbaby]

Dumpling Sisters i ended up putting it off so i could go to a chinese supermarket and get the exact ingredients and they were AMAZING! plus as it made so many i took them into work for lunch the next day and they were just as good cold :) i just want to say that as a full fledged addict of chinese food i absolutely LOVE your recipes, keep it up!

[@TheOpelkoenjas]

Now that's a good idea! Whenever I'll have some left over - which is usually a lot (LOL) - I'll take them with me to work and share them with my colleagues. Pretty sure they'll love the attention, let alone the taste. :D

[@thepros3166]

I will have to agree as well. this video was more authentic for me! loved it

[@felicialatte]

likeastarbaby yeah i thought the same! the authentic of dumplings are not represent well from nerdy nummies' vid. Well done dumpling sister!

[@zeusposidonhades]

Oh trust me it's not as easy as it looks.... I tried... but it was delicious. Thanks

[@Sarahbailey222]

Any tips before I give this a go?

[@karenelizabethlee]

Sarah B did you try it yet?

[@kamekame518]

Sarah B when you do the dough it won't be somoth imidiatly so don't panic . The dough is very steaky so flour is you Best friend. Try to not make the circle of dough too large . +don't be afraid to put to much boch choi (it Will shrink ). (You can serv it with nem dressing it taste also good )

[@ZKAinfinite]

Yeah, let me say a few tips. I made this recipe and it was delish! I used 2 and 1/2 cups of flour and almost 1 cup of water. This mix will be crumbly at first, but do not worry! When you combine a bit more, it will be fine. You do need to kneed for ten minutes for it to completely smooth. My filling was chopped beef and chopped purple cabbage and celery . I used the amount of beef suggested and 1 cup of veg. Even this left 1/2 of the mixture even after the 32 dumplings. When you put the mix in the thing, try to pinch the left, middle, and right sides. Or just do that finger thing she was talking about. But whatever you do DO NOT LET THE MIXTURE OR ANYTHING WET TOUCH THE OUTER RIMS OF THE DOUGH. It will not fold anymore and make the dumpling come a part if you do not recover quickly. The pinching is pretty easy and I've never done it before. Overall, great and technical recipe! dumpling. As a beginner, it took 3 hours, but well worth it.

[@seth9671]

Sarah B Instead of doing the fold that was done in the video try sealing the dumpling first then folding.

[@assassintwinat8]

made mine with a simple filling of chicken, onion, carrot, and celery. turned out just how my chinese teacher used to make. thanks girls!

[@madferdi]

As a Chinese person when i saw this on a youtube channel i expected it to be non-authentic honestly, but after watching this i changed my mind -- this is exactly how Chinese make dumplings and i'm so glad that every little details is well demonstrated. Thanks!

[@TheDumplingSisters]

:) We appreciate that heaps!

[@付景赟]

其实我是进来看看评论里有没有人强调不是中国新年，是亚洲新年或者农历新年的，哈哈

[@ralswithagun3638]

我跟你有一樣的想法 Yes this is traditional Chinese. I'm from HK. Deal with it.

[@alangfp]

Thanks for confirming it!! I'm totally gonna make some tomorrow!

[@1986Lynott]

These ARE NOT CHINESE They are Japanese...You do know Gyozi and Dumplings are different??? Clown

[@jeaninetungsten8865]

In case you needed the conversions, 300g is about 2 and 1/3 cups and 220ml is about 8 oz. Just be aware that this is not exact, but it is very close. On most kitchen scales there is a conversion button on the back.

[@handlethevibes]

Rosie 47 thank u lol

[@ЮлияЕвстигнеева-ы9т]

Rosie 47 wow. Thanks!

[@oswaldocontreras1507]

Rosie 47 You da real MVP

[@limbopferd]

And because it's metric it's easy as well. 220ml of water is equal to 220g. Just use the scale and forget to convert.

[@taurelith4867]

im confused, does everyone using non metric make sure that their cups are exactly the same size as everyone else's? cause using cups as a unit of measurement seems to me like the easiest way to get quantities wrong: i could be using a really small cup or one as big as a bathtub and no one except me would be able to figure out the correct amount by just reading 'a cup of flour' in the recipe.

[@billaboggie]

I love you girls, I am from Mexico and here dumplings arent that famous. I made them and took them to a meeting, all my friends were amazed. Thank you for your recipe, greetings from Mexico :)

[@mich2014]

Que tipo de harina usaste para tus dumplings ?

[@billaboggie]

mich2014 los hice con harina regular, y me quedaron bien :)

[@Kimm_sol]

Hi my cousin just moved to Mexico and can’t find bock Choy or rice whine .. can you offer any suggestions for alternatives that can be found in Mexico?

[@totoroblack]

@@Kimm_sol there is a special store called "chedraui selecto" and I remember saw it there but extremely expensive, but someone told me there is a china town in CDMX with little stores and maybe they have it more cheaper and many options. I'm still not going there because quarantine. Good luck!!

[@Kimm_sol]

Cristian Green nice thanks , I’ll see if it’s any close to where she lives 😊

[@happyheyhi]

best dumpling tutorial by far. thank you

[@nithishsorock]

dumplings eat dumplings

[@danielberanek5130]

"Great for date night" I use to do that with my girlfriend, now I'm just sad again

[@YouOriginal]

where is my new love "garlic chives" XD

[@angela-kp4xv]

*and a wee bit ah white pippeh*

[@seethetruth7427]

the local way of eating dumpling where I live is to pair it with black vinegar and thinly sliced Ginger:D

[@JamieOliver]

Mmmm, sounds good!

[@skyboy123454321]

LOTS of vinegar and chili oil!

[@Bloomsberrybubble]

Jay J.Y yeah the black vinegar sauce works just better than other sauce... I love it.

[@ivanthedamnawesome]

Yes, black vinegar!

[@sayu122]

luv fresh black vinegar!

[@angelliu2449]

sauce is missing some black vinegar! :p

[@anusolly]

Or just black vinegar on its own to be truly authentic

[@QuestForTheGrail]

Came for the dumplings, stayed for the accents (New Zealand?). ^_^

[@samuelholm3622]

I reckon

[@ssh1487]

Yea sounds like it

[@garethevans6944]

Definitely kiwi

[@nataliekmaguire]

Difinitely Niw Zeelind ^_^ (g'day from across the ditch)

[@MaZEEZaM]

THANK YOU so much for the dough recipe, I could never previously find one and can't get bought ones locally. That filling also looks like it would be great for Chinese pork buns. 😊

[@joanieludik6201]

made this the other night with beef mince (I only had beef) and it was INCREDIBLE! Making your own rounds is a bit of a chore, but so totally worth it and a real budget beater at that!

[@normlor8109]

so many of these recipes have frying the dumplings first-then steaming them I have found doing the opposite as ending up with a much crispier bottom by frying them last. just a thought

[@metalangel01]

You made it look so easy!! Thank you..Could you do Xiao Long Bao one day??

[@TheDumplingSisters]

Yes! They're in our upcoming book :D Great wee things!

[@lexisme]

One of the best dumplings I have had and so easy would recommend 10/10! The rolling is the hardest part! But so much fun with another person

[@ZariDV]

Agreed. The rolling was the most annoying part but the rest was super quick and easy. Maybe if I hadn't done it alone it might have gone quicker and be more fun.

[@CorneliusSneedley]

Wow, this is one of the best, most informative cooking videos I have ever watched. It takes the mystery out of making the wrappers, for one thing, and the filling looks delicious. I have subscribed on the strength of this video alone, I hope we see a lot of these two in the future. And, I got a laugh from "Just remember to put those golden bottoms on show." Sorry, but I just had to say it. :)

[@TheDumplingSisters]

But you *must* remember! ;)

[@jandelnico1310]

So easy to make! I can't wait to cook this one for the family :)

[@min_says_h3110]

Me to

[@BrendaKatila]

me too

[@SmilyLily1996]

I just made some with a different, vegetarian filling using half of the dough recipe. They are incredible. I would have never thought I would like this soo much :O Btw I used mushrooms, red pepper, spring onion, dark soy sauce, a little curry and chili and fine, dried soy flakes I soaked with some hot water. This might just become one of my favourite dishes along with stir fry and veggie shepherd's pie :D

[@sunshinefirecracker]

That sounds delicious. I'll try yours as well.

[@darlenecerami313]

My hat is off to you dumpling sisters I love your recipe today I tried your recipe after viewing your video many many times I love your techniques and the dumplings came out wonderful

[@mrbarrylewis]

Totally trying this

[@funkmaster101]

i disliked the video cause the girls are so darn cute i can't concentrate on the recipe

[@itscloudyinside]

i got confused with 'end' and 'left'. kept hearing 'inn' and 'lift'. D:

[@lyla4791]

Where can I find the recipe??? The link in the description box doesn't work :/

[@Hadrianus01]

Just made these! and they were amazing. even my asian grandma was impressed (asian people out there know that;s like, the ultimate seal of approval =P ) anyway, just a quick tip for extra flavour, instead of cooking with water after frying, I used chicken stock!

[@TheDumplingSisters]

Very pleased to hear that your grandma was impressed!!! And we love the idea of using stock, we'll be giving that a go next time!

[@tikkilie]

Hi! Where can I find the recipe? The website doesn't seem to be working....

[@davemcbroom695]

That video was very informative and entertaining. Good job ladies!

[@yas4722]

I made my dumpling wrappers with wheat flour I hope it doesn’t come out bad

[@suea5280]

made this recipe for my husband, l had never made potstickers in my life. They were super easy to make and they came out delicious. Thank you Ladies!

[@ruthsam1488]

Me: finishes making this Po from kung fu panda: Looks at me and trys to fight me for it

[@gabymoreno4677]

OMG girls.... thank you girls. I've always thought that they where so hard to make. =) love u

[@famapagi]

😮

[@famapagi]

Quiero!

[@hisnewlife3543]

I wish you had the recipe in American measurements and had it written down un the description.

[@OriginalSketch6494]

SO HUNGRY

[@user-bp8sx8fw3r]

Can you post a new link with the recipe. This one no longer functions.

[@scottymat4566]

Loving the Kiwi Accents :)

[@gwenbouras1690]

If I don’t have bok Choy can I use Napa?

[@jasenapier2307]

Choice girls! Wicked to see a couple of Kiwi chicks associated with 'FoodTube' :)

[@chrzrd.]

I love using this dough to make dumplings from leftover chicken or meat!

[@10kanojias]

Gotta admit. Super easy. Now i will make this. Thank you

[@xiaojiang12325]

I love love gyoza

[@jacker372]

i like to add mushroom and a small bit of Worcestershire

[@nw0913]

I tried this recipe and I couldn't get the dough "silky" instead it was clumpyish .. I found another dumpling recipe on youtube to help me with the dough and it turned out so much better. It called for 2 cups of flour and 1 cup of boiling water and a pinch of salt. I definitely failed on the dumpling folds but I made them how I could and they tasted great just wish I could get the dough right and especially the roll twist motion and the folds but the meat was so tasty

[@guguigugu]

i love their accent, so unusual to hear coming from a chinese person :)

[@TheDumplingSisters]

I know, we feel funny when we hear ourselves on film...!

[@hinemarietaiaroa395]

Cos they are KIWI gals (as in New Zealand accent) - yummy love the vids, you girls are amazing x

[@jamesjiao]

They have the unique rising tone at the end of a sentence thing going, typical of Kiwi females.

[@nwong4594]

Some people are so ignorant! You know there ARE actually 'Western' born Chinese people living in Europe, US, Canada and all over the world. If they were born in that country they will speak like a native. Don't assume all Chinese-looking people speak with foreign (Chinese) accents.

[@willhudson1973]

He's not ignorant. He said it's unusual and he's right. I'm pretty sure this is the first time I've ever heard a mixed Chinese and New Zealand accent. It wasn't some sort of insult.

[@YongliangWu]

这样做皮太慢，专业擀饺子皮是这样操作的。kzbin.info/www/bejne/fJO7Z2mNoNaVfrc This is too slow, and the professional dumpling skin is operated like this.

[@Cloud-db6zb]

Why do they sound kiwi

[@BillTheCat47]

Guanyang Huang not Kiwi, that's a Hong Kong British accent...

[@Cloud-db6zb]

+Bill Roberts I checked their own KZbin channel and they are from new Zealand.

[@abcdef53015]

Noooooooo that's a Kiwi accent. Where are you from?

[@versedwonton537]

they used homebrand flour

[@helloworld0911]

Definitely a hint of the old country there though.

[@raynmaker]

made these in the dorm kitchen today because im away from home studying in the UK this chinese new year, had to roll my dumpling wrappers with an empty cider bottle but it was all worth it and they came out delicious thank you!!

[@caramelcrayons3501]

Aren't these gyozas

[@geetikakunte]

Tried this recipe today, and it is FANTASTIC!! Thank you so much for sharing. It was my first time making any kind of dumplings. Proportions, technique, flavour...bang on.

[@elevee]

Hey thx for the recipe. I just made it, and it was delicious. For the life of me I can't seem to consistently get the dumplings to come off cleanly from the pan. More often than not, they stick (yeah yeah I know, it's in the name :-P). It's so frustrating. I even put more oil in than I was comfortable with (DEF more than you guys put in) just to see if that was the culprit. It still stuck. I didn't want to keep it going to have it release on its own because it was pretty much burning at that point and it didn't seem like it was going to happen anyway :-/ Is there a consistent way you have found that is more or less foolproof? Restaurants make these all the time and I feel like they wouldn't turn a profit if these things stuck so often! Thanks so much.

[@TheDumplingSisters]

Hi Eric! This is a conundrum indeed, but let's see what we can do :) To make things easier at the outset, definitely go for a non-stick pan if you're not already using one. It's a bit cheeky but it can make a big difference! Secondly, how tightly are you sealing those dumplings? Sometimes if the pleats are not pinched together firmly enough, the juiciness of the filling can leak out. Once this liquid hits the pan it will caramelise and burn a little, and will probably contribute to 'glueing' the bottoms of the dumplings to the pan. I'd also recommend trying to make the dough a little bit drier next time by adding less water - as long as it is still malleable enough for you to pleat they will still taste great. You could also try dusting the bottoms with a tiny bit of flour before putting them into the pan. The only other things I can think of at the moment are: 1. try using a fish slice to wedge the dumplings off the pan, and 2. make sure that the water has properly evaporated off (i.e. the dumplings have dry bottoms) before trying to lift them off. But it sounds like you were already at that point! Hopefully this helps - do let us know how you get on!! x

[@elevee]

The Dumpling Sisters appreciate you providing some quality suggestions! I'll try to secure my pinches even further, but it almost seems moot when you consider that we're just dumping water right into it anyway. Drying out the dough would make some sense, but my dumplings are sliding fine in the oil before dumping the water in, so that might not be the answer either. I'll end up getting a non stick pan if every other method fails (worried about how hot it gets when covered and steaming), I'm just always seeing dumplings made in chinatowns/authentic environments everywhere w/ the cheapest stainless steel pans being simply covered. By the looks of the one you two used, that wasn't nonstick, and you used less oil. What is this magic!? haha

[@elevee]

***** Thanks! Just bought a non-stick pan, so haven't tried making them again yet but will try one last time with a fresh non-stick surface, then I'm steaming like you recommended! Healthier, but better? Questionable! :)

[@elevee]

Jesse Garcia Good point! I'll hold off on doing that with a nonstick, but for my next trick....breaking out the stainless and doing something like that! :)

[@andyng9179]

use a non stick wok, easy

[@beautifypanhia]

How come I can’t seem to see the recipe when I click on the link? It keeps saying that it can’t be found. I really want this recipe.

[@realpunksmurf]

In Japan these are called Gioza and are my favorite ever since I lived there in the 70's

[@LilChelle]

I LOVE dumplings. That being said I can’t just order them because I have celiac disease. I never wanted them badly enough to try to make them Gf or to buy all the stuff I’d need to make them until now. I searched and saved several recipes on KZbin. Some just seemed to daunting to put in the effort especially if they didn’t turn out like I wanted and to have wasted the expensive gf flour I have to buy. That being said, I did want them badly enough this morning but didn’t have half the ingredients. I’m really good at making substitutions and decided to try anyway. I even had to change the sauce because again I didn’t have everything I needed. Nonetheless I made them and they’re not perfectly shaped dumplings but they were phenomenal as far as flavor. From the sauce to the filling to the dumplings themselves. Everything was so good I am fighting to not eat them all. My husband said they tasted just like the ones he buys locally and the sauce was delicious. Using gf flour is tricky if you’re not a seasoned gf cook but I am so it wasn’t hard at all. Even with substitutions they were awesome.

[@jakobmusaev5516]

I made It for the first time. That is delicious😋😋Thank you for the recipes😍

[@JamieOliver]

Woohoo!

[@zeroconsequence9058]

You sound like your from Australia

[@manzstar1]

Life with Sharon sent me!

[@anelej001]

Me too :)

[@vincenzosplate]

Woooooow

[@mastermeme]

God they are so hot... ;~:

[@heathcliffheath5947]

+Davie Franklin K

[@stormyweather1392]

I know.....well being in a pan full of oil will do that. Next time sit them aside before digging in.

[@cornbreeshalmazo7552]

+brosep 263 😂👍👍

[@timcaspers6498]

The pronounciation of shaoxing kind of triggered me

[@WhiteRosez007]

Thank for your delicious recipe. For American viewers, this equates to 2.5 cups of all purpose flour with 1 cup + 2 TBSP water. It harder to gauge metrics for us because of the many different types of flour. By the way, they were so yummy!

[@MrsLovelyPendragon]

Not all heros wear capes! 🤗❤️👍👍👍

[@eunchae_luvs]

is it possible to substitute the pork with beef ?

[@frying.dutchman]

Thanks so much!! I tried em' and it came out great!!

[@maranojesse]

Made these tonight, they were excellent. Thank you for the detailed instructions, they were very easy to follow. Trying your Kung Pao Chicken recipe tomorrow night :D

[@craizy007]

I love the little one's accent lol

[@MamaBanana]

Tip: I diluted the sauce with water so I could dunk the whole dumpling in sauce. Made these during the week. Substituting half the ingredients with what I had & it was still delicious 😋

[@serenevalor]

"Roll, twist, roll, twist" ..I know those dance moves! ;D

[@LucasBenderChannel]

Love the... I guess New Zealand (?) accent 😄

[@teresahart1232]

Would these freeze well raw or cooked??

[@anusolly]

Freeze raw - no need to defrost, simply steam them.

[@hungersolutions5506]

Great 👏 dumpling sis😘 stay connect 😊 keep sharing 👩‍🍳 by Hunger Solutions 👩‍🍳 from Pakistan 🇵🇰

[@123asian321]

I'm triggered when they are called "Popstickers"

[@mrbengg]

P O P S T I C K E R S

[@Chemeleon15]

+asdfghjkl lmfao

[@Boburhead]

Hey ladies! I'm going to be making these soon! And I can't wait but I'm thinking about making the wrappers the night before or is this a bad idea? Also how long dose it take you both to make a batch of these?

[@Will140f]

Sarah Taylor wrappers can dry out but if you keep them airtight and in the fridge you should be okay. just bring the wrappers back to room temp for filling 'em -

[@axe693axe]

1:15 Clearly on purpose:P

[@Kernowabandoned]

Just did these today they were great!!

[@devs2470]

can u make chocolate dumplings?

[@JamieOliver]

Ooooooh! Now THAT sounds exciting! We haven't tried it - has anyone else given it a go?

[@prettyo.1385]

Devarati Ghosh chocolate baozi taste really yummy, but i dont think these sort of dumplings will suit well with chocolate.... in my country its called kuotie

[@celinewong9238]

you can search for some mooncake videos, that's a desert for mid-autumn festival in china.

[@ApexHerbivore]

Search for Polish Pierogi festival - they're breaking the mold over there. Chocolate and banana...... Raspberry and White choc cream Mmmmmmmmmmm :D

[@adamparker1504]

hey girls got a huge problem can't seem to do your dough right , i ve got a huge sitcky gloupy mess , can't even shape it into a ball plz help

[@rmpbklyn6063]

+adam parker put more flour in your batter

[@Nguroa]

Just cooked these tonight, total winner (feed a family of five). Thanks for posting.

[@jucjuc314]

I made them this weekend and have to tell you IT WAS GREAT! The taste was just like in a good Dumpling restaurant in Melbourne! Do not hesitate to cook them! Many thanks for the recipe! I can't wait to cook and eat them again :))

[@arisgemino]

why do I watch these videos when im on a diet 😣 it looks so good

[@nancyincanada5553]

The BEST techniques and tips for making the dumpling skins the same size! Excellent tips on how to assemble the dumplings too. Best I've seen on KZbin. Thank you and Happy Chinese New Year 2020!

[@MikeDiCiero]

Are the sisters from Australia ?

[@angelicasuarez9083]

I like this 🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟🥟

[@toadle77]

I hate when food channels don't give you the money shot. we want to see a bite followed with a shot of what's inside

[@gabbyontheoutside5452]

archie woah too far

[@ecomilanca8444]

really nice, but I guess that pork is really RAW and that´s dangerous. I would give a little fry before putting the filling in the dumpling.

[@jeromegonzales2621]

Amazing girls I just tried this and they came out so delicious 😭😋 I'm all the way from Trinidad 🇹🇹🇹🇹

[@bykhunanne6765]

I LOVE THE ACCENT!! Trying this today!! Thanks for the video!!

[@lyla4791]

I tried to make this and gave up. I couldn't get the US measurements right for the flour at all.

[@AmericanExpatInThePhilippines]

I'm going to make this recipe, but I live on a remote island, and I can't get any sesame oil without making a 12 hour trip. I think it'll still be good, so I'm going for it!

[@sheannefrancine4957]

i have watched this more than 20 times

[@starsurfer13]

are you guys from New Zealand? you sound just like my foster mom!

[@imusicloverp]

Links are not working :(

[@CarsSupercars]

Wow Gahori Momo🐷😍

[@MrStensnask]

Has everyone else noticed how EVERYTHING in Asian cuisine brings "good fortune" and "increased potency/sexual vigor"..? Especially if you eat what ever it is on a holiday?? :D

[@MrHappy4870]

Very good. I omitted the rice wine, pak choi and dark soy and it still came out very good. Two CUPS of flour and a pound of ground pork (USA measurements) made 32 dumplings with nothing left over. You can easily cut the recipe in half to make 16 dumplings.