My husband and I are both big dumpling fans.
I usually opt for fried dumplings (or pot stickers), but this time I was in a mood for the boiled version.
The filling was made of tofu, garlic, ginger, cabbage, onion, and green onion, plus soy sauce, sesame oil, salt, pepper, and some corn starch.
I’m so proud that I made the wrappers myself, too.
They were made of rice flour, and as a result, you get a really wonderful chewiness when they are cooked.
They were served with a chunky type of sauce (soy sauce, vinegar, sugar, sesame seeds, onion, cilantro).
This recipe (Japanese) was adapted for the wrappers.
Because I used Thai rice flour purchased in the U.S. I had to adjust the amount of water (I needed some extra).