Making dumplings is such hard work. Guess how upset I was when I realised that I had forgotten to take a picture of the dumplings only after I devoured them. My dumplings were curry puff shaped (the kind with a wave-like fringe) because I suck at pleating the skin. I learned how to make the curry puff (pok!) shape ages ago during those Play-Dough sessions with Dad. Pink, Yellow and Blue ones. Yum.

Cookie-cutter-cut dough waiting to be rolled out.

Beef and mushroom filling.

The wonderful thing about dumplings is that you can fill them with almost anything. Pork, or beef, spring onions, peas, spinach, Chinese leaves… Just remember that a little sesame oil, soy sauce, pepper, garlic and ginger goes a long way. I used the method I learned from Cooking Cute to cook the dumplings. The result was crispy dumplings which weren’t dripping oil. Best of all, the insides were soupy like Xiao Long Bao. The left over dough was rolled into little balls and flattened, then cooked in soup, in the style of Mee Hoon Kueh. Dad, Gene and I used to make Mee Hoon Kueh on Sunday nights when Mom was either out shopping or ill. Idiot-Proof and a lot of family fun.