"mm" > wrote

> What's the minor clearification part?

Nothing big, just about wetting the wrapper. Sounded lame, wet
it with your finger, of course wet it with your finger that you've dipped
in water.

> BTW, a Chinese classmate made it in fron of me using ground meat mixed
> with star anise and some spice from China,robably chinese five spice.
> She probbaly left it overnight too. Mixed in with napa cabbage. I
> don't remember ginger and garlic but yours sounds good.

I imagine there are a gazillion ways of making them, the few times I have
it's pretty much been like this recipe with no cabbage.

> She just steamed them.

I sort of like the browned crispy bottoms, myself.

> Her dispping was soy sauce and olive oil witha touch of crushed
> garlic and green oinions. I'll try yours. I have a bottle of sauce
> which has pineapple as ingredients. It looks red. Forn dumlping, I was
> told. I need to use that thing.

Hard to go wrong with that part, too. If I was to make it, I would
include chili oil, the sauce I had in a jar had a little kick and I liked
that.

nancy