This weekend we made Erin’s dumpling recipe. I made it by myself on Friday and the skin turned out a little too thick. But Paul rolled out the dough yesterday and we nailed it. They are SO good. We made some stir fry and ate it all with rice.

Here is the recipe from Erin’s blog:

Filling.
1 lb. ground beef
1 small onion
1/4 wedge cabbage, pureed in blender or food processor
3/4 t. salt
1 t. soy sauce
1/8 t. pepper

Wrap.
2 eggs
1 1/4 c. flour

Brown ground beef, add onion and cabbage and rest of ingredients. Cook until onion is tender. Mix flour and eggs together to make a wrap, knead a few times (should look like pasta dough). Cut into circles. Fill with about 1 t. filling, fold over and seal. Fry in small amount of oil until brown on one side, then turn and add water, put lid on and steam. Serve by dipping in 1 part rice wine vinegar, 1 part soy sauce.