Spent Thursday (a public holiday) assembling Chinese dumplings, the triangular leaf wrapped type. MIL spent 3 days prior buying, washing, cutting, chopping, slicing and cooking all the ingredients that went into the nonya dumplings and the regular meat dumplings.
The meat dumplings were short the preserved egg yolk, but they still had the stewed pork belly, mushrooms and chestnuts, chinese sausages, braised dried oysters, spicy prawn and friend garlic bits. The nonya ones were equally yummy!
Kumxia for the fun morning re-learning how to turn leaf corner to leaf corner. Next step - learning dumpling ingredient preparation? I think not, better left with the ones who know better. ;P
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