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My sister said my dumplings looked like deflated footballs, so I changed one small thing
She roasted me at dinner in March saying they looked like sad little pillows, and honestly she was right because I was overstuffing every wrapper til they burst. I started using a half teaspoon of filling instead of a full one and now they actually hold their shape, plus I get 8 more dumplings per batch. Anyone got a trick for keeping the edges sealed without egg wash?
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miles_hall1mo ago
Wait, a half teaspoon?? That's it? I've been doing a full spoon this whole time and wondering why half my batch turns into soup lol. How do you even get the edges to stick with that little filling, mine always pop open when I steam them.
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