ADSince sheltering at home, I’ve been making dumplings more often, every two to three weeks, and freezing them. The Fort Lauderdale, Fla., school recruiter was making dumplings for himself until they took over his Instagram account, and followers begged him to sell them. They’ve been making dumplings together since he was 3, and still do so regularly since she visited last January from Taiwan and can’t return because of the pandemic. As for the filling, Qin recommends marinating the meat in scallion, ginger water, soy sauce and cooking wine overnight. Add the chives, soy sauce and wine, if using, and cook, stirring until the chives are aromatic, about 2 minutes.

Source: Washington Post February 05, 2021 15:31 UTC