Traditional homemade Chinese vegan dumplings

Nice title isn't it?


Before i start the journal entry per se, i would like to ask if i overdid on the contrast. is it too much? i'm trying to get the hang of it..


Today Lin proposed that we should make some of those.
So we went to the market and bougt organic garlic and ginger. He later bought paprika, flour, white mushrooms and leek.

He went ahead and started doing the dough.
Then we had to cut the paprika into small slices, which too long, for we were tired by the end of it. Then cut the garlic, the ginger, the mushrooms, the leek...
We had enough time to chat, and i learnt more chinese (hou tzen ~= delicious) and a lot of cultural/historic events while we "boil the paprika, wait, mix everything, boil, wait".

And then the fun part!

Lin then smacked the dough a couple more times, oblonged it, and cut into little squarish pieces. Then squashed them, and make flat circled dough and passed it to me.
I needed to fill them, and with my negative dexterity made some weird looking shapes. At the end (of 66) i actually made some that were tolerable to see without making an horror face!

By now the sun was already down (we started around 15h in the afternoon).

Boil again for more a few minutes and then we ate them! finally!!

between another set of dumplings i showed blipfoto.com to him :D

It's so nice to share a house with someone like him. We share and learn alot of new things everyday. Thanks Lin!!