Omg 😂 💀

Oh.. 🤐 But I get it. I've not lived on a farm long enough to see a rooster get aggressive, but I've watched videos and learned about their behaviour. But yes! Once frozen, I like to pan fry them. So delicious with just a bit of soy sauce on the side. You'll have to post your dumplings at some point, too.

I don't know about downvotes, I think people use them for different reasons whether they downvote for disliking something or they just want to see less of it. I also think maybe some people accidentally vote on things when they're scrolling on their phone, so I don't think too much of it. :) I'm just here to share food photos and have discussions about food! The imagery of sticky dango on dumplings, though, LOL. Thank you!

Dumplings pretty much comprises of a thin wrapper on the outside and meat and/or vegetable filling on the inside. Pork is the traditional filling, but you can find chicken, prawns, chives, cabbage. I don't see beef very often.

You can go to a supermarket frozen aisle and find them there, too! Give it a try. :)

They are known as gyouza in Japanese, jiaozi in Mandarin, and sometimes pot stickers in English.

There is a vegetarian trying to cause trouble. It might have been them.

I'd go with finely chopped mushrooms as a base. A meaty type. Then try a few versions with your preferred vegetables. Spinach is too delicate. Cabbage should go well. Leeks.

Edit: You might also try using finely chopped fried tofu, if you haven't.

I think there was something like seitan that is good, but I have never worked with it nor seeked it out.

This recipe is similar ingredients I would use for veggie dumplings, but it seems like potato might be a secret ingredient:

https://www.recipetineats.com/vegetable-dumplings-potstickers/

I have used corn starch, but she uses potato (which is also starchy) and who doesn't love potatoes 🤤

The trick is to make a bunch of filling, make a few dumplings so that you have the knack of it a bit, then invite friends over for a gyouza/jiaozi party to make them together.

I think the most annoying part for me is the chop up the vegetables. I have a crappy food processor that I inherited from someone, but chopping veg for dumplings is all I use it for so I can't justify buying a better one.

I love wrapping them, but not when I am wrapping for 5 people (back home), so I make smaller batches now just for me and my +1. Once you get the hang of it, you get fast otherwise, you sit there for ages and the filling gets soft and yuck to deal with.

Or you can get one of these: https://www.coles.com.au/product/coles-simply-dumpling-press-2-pack-8421432

Another one for the vinegar! I'll have to give vinegar a few more tries to see if my tastes will change for the better. Thanks for sharing!

Oh, I'll have to give that a try with the ginger and cooking wine!! I'm not quite in to the sour (I did try making a sauce with chinkiang vinegar), but it wasn't for me. I'm much more the spicy and salty type. Thanks for sharing. :)

It's a specific type, I bought it all the time for kimchi before i was banned from making kimchi.

I've lived in Australia long enough that I am starting to forget what they're called in North America :( It's napa cabbage.

Ohh, +1 for vinegar! Thanks for sharing. :)

Thank you!

Thank you! Eat them fast enough and your brain won't have received the signal from the stomach saying that it's full until it's too late! 😂

Thank you! And thank you for sharing :) I've never actually tried using kecap manis either. Your mention of sugar has intrigued me. I will give it a try!

It's a fair bit of work, but it's worth it in the end. 😁

I confused people when I first came to Australia saying I was making dumplings. They thought it was just dough balls! I didn't know there was anything outside of filling inside thin wheat wrappers.