Making dumplings

Dumplings are a big part of the Chinese experience. 

 There are dumpling restaurants.

You can get dumplings just about anywhere.

At our Bible study group, Zhong Ling offered

to teach us how to make jiaozi (dumplings).

She grew up in Beijing but has lived in Austen, Texas,

for the past 17 years and just returned to China

for her husband's job .  She has been able to tell us 

fascinating stories about growing up in Mao's China.

(She is an American citizen and is legal in coming to Bible Study.

If she were a Chinese citizen, she could not.)

We met at her apartment (which reminded me of a Barbie dollhouse--lots of orange or pink cabinets doors on white cabinets), and she helped us roll out the flour-&-water dough into small circles.

Then we put a tablespoon of the filling in the center of the circle.  She had two for us to try:  1) hamburger/carrot/ginger root/onion mixture and 2) ground pork/chopped leek/ginger root.  Both were delicious, but I have found that real ginger root doesn't agree with me.  There was also soy sauce, sesame oil, and sesame seeds in each mixture.

Then came boiling the jiaozi, for 6 or 7 minutes, and as soon as the dough was completely done, they were ready to eat. 

 A great vinegar (similar to a balsamic vinegar) is poured on the plate for dipping, and then we got to enjoy!

 My only problem?  I can do chop sticks for most foods, but

jiaozi are a little slippery for me.

I had to give up and use a fork.