7/7/2016: My siblings and I grow up with this dish. Everybody learned how to make dumplings since we were kids. Not only holiday, but any weekend as long as mom said that we were going to have some dumplings as dinner, we would gather around the dinning table as soon as mom has the dough and filling ready for us. We talked about school, joking, laughing, with no time, we had delicious dumplings for dinner.

Fifty years has gone by, I am blessed to have my twin sister and older brother living in the same town of San Antonio, TX. We still get together at one of our houses, making the dumplings we likes when anyone calls the other two.

Filling: We use any kind of ground meat such as pork, turkey or beef mixed with fine diced cabbage, scallions, bamboo shoots, Chinese pickles (醬瓜 or 榨菜) and soy sauce (I like to use) or salt (my sister likes to use), a lot of sesame oil.

My brother is the expert to roll out the dough and make the wrapping sheets. He is faster than both of my sister and I making dumpling. As long as he is the one making the wrapping sheet, we will never run out of it until all dough is gone.

My siblings like to boil the dumplings in hot water. I like to pan-fried them, then add some water in the pot to steam them for 15-20 minutes until all water gone and dumplings bottom brown. My kids like the dumplings with brown and crisp bottom.

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