Practice makes perfect.

Second attempt at making Chinese dumpling (and according to Qian Yun, cum Japanese Giza cum Korean mandoo) from scratch and we're getting better at kneading the wrapper skin and at folding the dumpling. The best part? We made two flavours (cabbage&carrot and leek&egg) so it's a surprise in every another piece!

We failed so badly in the first attempt because the dumplings sticked to each other we had to turn them into a deconstructed dumpling pancake (2nd pic). We are quite determined to nail it this time because what doesn't kill you really makes you stronger. Except that dumplings won't kill us for sure 😆