I LOVE chinese food. Not a little bit. A lot. And I don’t mean, real food, made with real ingredients that actually resemble food eaten in China. I’m talking about American Chinese food. Greasy, salty, sticky, sweet, sour, and spicy. I would eat for lunch and dinner everyday for the rest of my life and not get sick of it. Living in Israel though, it has been really difficult to fill the chinese food void in my soul.
Overtime, I’ve had to get resourcful when it comes to filling my cravings. These dumplings, although not as dough-y as their “authentic” restaurant equivalents, really come pretty close, taste wise.
They’re easy to make, and yield a big amount. They freeze really well also, so, if you don’t need them all right away, before you boil them, freeze a bunch.
To freeze them, put them in a tupperware with a layer of parchment paper in between each layer. Defrost as needed.
Peas & Love