Cook the Issue 2010 - Chinese Pork and Shrimp Dumplings

October 18th, 2010

Well, my husband and I teamed up to make these and we are still alive and married, HA. The end result was amazing!! I loved the flavour and the dough was easy to work with. I'll definitely be making these again, that is after we eat the ones I tucked away in the freezer for another night.

Recipe Used: Chinese Pork and Shrimp Dumplings

posted in: Gallery, pork, shrimp, Cook the issue 2010, dumplings

kitchengoddess writes: For the first few I think I rolled out the dough a little bit too thick and I must've been a bit stingy with my portioning of the filling because I have about 1/3 left...just more of an excuse to make another batch of dough. Posted: 8:55 am on October 19th