Pantry skin taste better than Life skin, flour makes taste quite different, even handmade skin with Japanese flour are whiter and more chewy than Chinese ones. The machine made skin are very thin and quite chewy, if cook too much at once, they would blow up like balloons and stick together.

2014.02.02 (prepare fillings)
Filling – 500g バラ豚ブローグ・200gもも豚肉・200g若鶏 chicken mince
half Chinese cabbage, few pieces of cabbage, one block of ginger (darling loves ginger in fillings), salt, sesame oil, soy sauce a bit, しそ (optional for Japanese preference)
Steam Chinese cabbage first and cut to small, squeeze out water.
* Too much meat and not enough vegetable. Cabbage didn’t get boiled beforehead, sa bit hard after cooked.
* Need more salt for flavor, but filling get tastier the next day.

2014.02.03 (cook)
Skin – 250g – 300g flour makes 3 x 20 dumpling, roughly 3 big plates. Should make it harder so it turns more chewy, and add a bit of salt at the beginning.

Pan fry – Telflon pan is easy to kook. But still need a little bit of oil, add dumpling before it gets too hot, cook for a bit, and add water (1 cup of water + 1 spoon of flour), enough for 60 pieces, add top with sesame oil at the end.

Tomato Onion – Onion, garlic, tomato can, salt, pepper
Thin slice onion into pan, coat with olive oil, add some salt so it get softer quicker. Panfry until golden brown, thin slice garlic and add in, low fire for a long time. Add tomato can, and some catchup maybe, and salt and pepper. Simmer for a long time until it’s ready. Serve with any pasta.

蒸し野菜 – Probably only in winter when ねぎ is very good. “Boil” ねぎ and 人参 carrot in pot with 豆腐 in small pot, and simmer without water. ねぎ is very juicy and sweet, so would make lots of juice after. Serve with sea salt and ポン酢 ponzu.

蒸し野菜 – Zucchini, carrot, かぶ, ピーマン, 里芋, じゃがいも, 玉ねぎ, 紅芯大根. All steam on fire first and leave in small pot with 昆布 underneath on small fire. Serve with sea salt.