This is my first time making dumplings, please rate me harshly.
>>7772300
My fat gaijin hands can't into tiny chink folds
>>7772302
This is probably the nicest one I made
>>7772302
They look beautiful but please be nice.
>>7772305
I made 25 in total.
>>7772308
Ty
What the hell is in those fillings?
Folding isn't bad, I'm always too lazy and use one of these things
>>7772312
It got easier and quicker to fold by the end so that was nice.
Gonna try some fresh, gyoza style
>>7772300
they look like ur mums pussy
>>7772316
I actually looked for one of those yesterday at briscoes but they didn't have any. Filling is shrimp, pork and spring onion. Plus salt, pepper and sesame oil
>>7772302
those are pretty man
my dumplings are always just pressed and pleated with a fork, dont beat yourself up
are you gonna steam, fry, or both? i do both. (sear and brown on each side for flavour, then add a ladle of hot water and cook off)
and what kinda dip u got homie
>>7772324
Made sauce while I wait
They're all done!
>>7772338
That's how I did it, oil in pan then water. Just vinegar, soy sauce and a drop of sesame oil.
>>7772350
>>7772350
Delicious! Came out very economical as well, even though shrimp are expensive. I could probably save more if I use the tiny little frozen cocktail ones.
>>7772350
7/10, shoulda seared your pleats instead of letting them get so soggy looking- cook the gyo 'za on both sides instead of just the base
also these look mad oily
for a first try though not bad though and that saucer is hella cute
>>7772362
They werent oiley at all, just wet. the wrappers were amazing, can recommend Ottogi brand all day. I liked the chewy of the more soffy pleats, will deep fry next time.
I got the saucer for like $1.70 on special.
>>7772353
How do they even get their data for that?
