For the challenge I ended up making a traditional flour wrapper. Unfortunately, I had a filling for a clear wrapper, so the dumplings tasted a little odd, but they still turned out. I have to say, after all of the work, I think the frozen wrappers at the Chinese grocery are worth the money. My wrappers seemed thick (even though you could almost see through them) and tough. I'm not a fan, but it was definitely an interesting experience.
Sunday, June 14, 2009
This month's Daring Cooks challenge was chosen by Jen from use real butter, and she chose to have us make Chinese dumplings from scratch, including the wrappers. Originally I wanted to do a clear dumpling, like har gow or chive dumplings, but for some reason, every time I tried to make the dough, it turned into sludge. I followed the same recipe I have used successfully in the past, but when I added the water, it didn't make a dough, but a watery mess. I still have no idea what went wrong, but after three tries, I decided to make something else.
Posted by Sara at 4:28 PM