Chinese Dumplings

Another quest complete. I wanted to learn how to make dumplings and so I did. I am learning a great deal about asian cooking through the use of the internet. I had hoped to have a chef teach me...but oh well, I am still learning. I cheated a bit and bought the wrappers already freshly made...good call. I made up the inside because we have not been eating much meat here in Malaysia. Johor Bahru markets do not have the most fresh meats- so we are skipping it unless eating out. Usually dumplings are made with pork or ground chicken, but ours are eggplant, bok choy and cabbage mixed with garlic, oyster sauce and a bit of soy and brown sugar. I scooped a bit into each wrap...watered the edge and pinched them closed. Now, they are supposed to be closed with a scalloped edge. Not as easy as it sounds. I even watch a utube how to video- but no can do...YET! I will try again. I decided to steam some of them and fry some to see which was better. They were both good, but we liked the texture of fried better.
Nevi was my greatest supporter and said, "Mum, you did it. These are awesome! Made my heart swell!