Last Saturday, my mom finally made the homemade dumpling call Wo Tie (Gyoza in Japanese) that the whole family love to eat. She made the whole thing from scratch all by herself with just a little help from the family. The skin was made of flour with a bit of salt for seasoning and the secret ingredient to make it chewy and strong was the boiling water she used to start the dough. To flatten the dough, she used the old fashion hand cranking noddle making machine which she owned for the past 20 years. One of the younger family members had to help her in winding that machine. The result was quite professionally made dumpling skin, comparable to the factory made which can be found in supermarket.
The filling she used dice and drained Chinese cabbage, Chinese parsley or cilantro, ground pork, shrimp, juice of ginger, sesame oil and some standard seasoning such as salt, pepper and soya sauce. Mom’s cooking standard has always been as high as high-class restaurant chef, and it showed again in the way she folded the dumpling skin. Almost everyone in the family tried to imitate her because she made it looked so easy to do, and we all failed miserably. Hers looked like half bloomed flower with evenly spread petal, while ours looked like crooked ducks. (Of course we would only showed mom’s in the picture and not ours.)
We did not use oil to fry them, but only a bit of water in the pan to boil the dumplings until the water dried up and they were cooked.
For the sauce she used black vinegar, ginger juice, sugar and minced garlic. For those of us who love spicy taste, she prepared the chilli sauce that used cut Bird’s eye chili (chilli padi). We didn’t know how many dumplings that she made for that day’s lunch, the only thing we knew we couldn’t stop eating the dumplings even though it was the only thing we were eating. The skin was thin and the filling was juicy and firm. The dumplings taste was light and couple with the sauce, once you tasted you could not stop eating….. It’s heavenly…