I’ve had the acclaimed Asian Dumplings book since forever, but I haven’t exactly made anything from it until recently, when I finally managed to pick out which recipe I wanted to start with.
Every time I flip through this book, it gets more and more difficult for me to find just one recipe to do first. Everything looks amazing! And especially for a dimsum-lover like myself, it’s fairly difficult to resist the photos. If I’m not intending to make any dumplings, I try to avoid looking through this book because every time I do, I always end up holding a dimsum menu in a Chinese restaurant.
I have always wanted to make my own dimsum at home, however I think I’ve been hesitant mostly because I am afraid of failing with making the dumpling wrappers. Now if I really wanted to learn about dumplings, buying the wrappers ready-made pretty much defeats the purpose. I was afraid that I would roll them too thick, turning them into these inedible rubbery things that awfully cheap dimsum sometimes come in. I was also afraid that I would roll them too thin, to the point that they would break apart if I so much tried to pick them up or form them. Trauma stemming from bad dimsum experiences in restaurants, I think.
Or maybe I just had to wait until I ran out of excuses.
When I finally got around to making dimsum, I realised mostly three things:
1. It’s quite time-consuming.
2. I never expected the process itself to be this easy.
3. Homemade dumplings are freaking amazing!