Does anyone have a recipe and suggested technique for making yenpi (燕皮) and rouyen (肉燕)?
Yenpi is a dumpling wrapper which has a significant meat (pork) component in its manufacture. Rouyen is the dumpling made with yenpi.
I haven't had rouyen since 1980 and want to have a go at making it. Am assuming that there is no transglutaminase and other molecular techniques involved since that 1980 bowl of rouyen was made by my maternal aunt.