Mongolian Meat and Caraway Packets

Mongolian Meat and Caraway Packets from Andrea Nguyen’s book Asian Dumplings:  Mastering Gyoza, Spring Rolls, Samosas and More

This was a really good meal.  It was a bit labor intensive since I made everything from scratch but it was well worth it.

First up was making the dumpling dough.  DSC_0108It was an easy to whip up dough of just flour and water.


Then I used my tortilla press to make 4 inch rounds out of the dough.  Some were more attractive than others.  And some you wouldn’t have wanted to take home to meet your mother.

DSC_0111They say that as you get more practice your dumplings will look better.  I can only hope. They were far from attractive this time around.


But who can resist falling in love with something that is deep fried? It was the first time I’ve ever deep fried in my wok.  The high sides kept things from splattering all over the place.

DSC_0115I’m a lousy food blogger, though.  I completely forgot to take any pictures of the finished dumplings as they were plated.  Luckily, I had this one last one left over.  Imagine if you will, twelve of these golden brown dumplings waiting patiently to be divided into servings.

I served the dumplings with a side of rice and a spicy tomato dipping sauce.

The meal got a thumbs up from both me and the husband.


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