I'm spontaneously doing a dumpling party this weekend for friends who've never wrapped them before. I conveniently forgot my last experience in trying to make them turned out badly - my wrapping technique is good, but the filling was so dry! Can you help me figure out why?
Theory #1: 90% of the recipes I'm finding online all suggest CORNSTARCH. Perhaps it soaks up all the "juice"?
Theory #2: Could it be the ground pork I bought from Ranch 99? It look like there was a lot of fat in it, so I really don't know!
I think my ratio of vegetables (finely chopped napa cabbage, salted and drained). was right?
Thanks for your thoughts, and any foolproof dumpling recipes you want to share!
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