In the last couple of weeks I visited the homes of two families and they shared their dumpling making precess with me.  My Pre-IB student Moon invited me to her home, where her mom showed me how to create them.  A rather easy process, you start with round or square wonton wrappers and a combination of your favorite diced meats and vegetables for the filling.  Since I am vegetarian my hostess made a special batch with chopped spinach, garlic, bamboo and other tasty ingredients.  The meat version has the same veggies but included pork.  We were allowed to create our dumplings by spooning a dallap on the wonton, sealing the edge with water, and pinching or pleating the edges  with our fingers.  You would line up the half moon shaped crescents until enough were ready to boil or steam.  Moon’s mom boiled them about ten minutes.  You eat them with soy sauce or a chili sauce.  If you have left overs you can pan fry them in the morning for breakfast.

Moon and my other art student Karen in front of a portrait of Moon as a child.

At my colleague Stephen’s home his mom also prepared dumplings and a wonderful Mushroom soup, the best I have ever had.  It had a combination of four different types of mushrooms chopped up with garlic and simmered into a nice rich soup broth.

Steven’s mom          Steven and Paula     Isabella, Steven, his girlfriend, niece and mom