In the early stages of 2020 lockdown, I decided to learn a couple of new things. This includes making dumplings. Not from scratch (albeit I am keen on buckwheat Momo dumpling skins) but just basic dumplings and wontons.

As per the recipe, just google the dumpling folding videos - they do a far better job of explaining than any written text or pictorial. Not going to paraphrase someone else‘s effort. This recipe is more about the filling.

My personal preference is ingot for boiled or steamed dumplings - they stay juicy with the round condensed filling. Quadrangle for pan fried - flattened out and cooks quickly/evenly on the pan surface.

**Refined Sugar Free