On Feb 3, 5:53 pm, "Nancy Young" > wrote:
> "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.

Ah.ha

>
> > 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.

When I was making - I made like twice and then got impatient to wrap,
I was tempted to put ginger. May be I did, just a little bit dueing
the second time.

>
> > She just steamed them.
>
> I sort of like the browned crispy bottoms, myself.
Me too. I steamed first and then put them in a pan.

>
> > 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.

Now I have a reason to buy chilli oil. I wonder what oil do they use
in chilli oil. I hope it's not corn and vegetable oil.

>
> nancy