Now, I fancy myself a pretty handy cook, but even I baulk at trying some recipes…
I’m still scarred by an ill-fated attempt to make xiao long bau, which is why we cheated slightly by using store-bought wonton wrappers in our potstickers.
But, following our successful foray into DIY dim sum world with these gorgeous steamed pumpkin dumplings, including supple, stretchy dough and some high-tech pleating action, I’ll be going down the handmade wrapper route more often.
Cheers to Leanne Kitchen and Antony Suvlako for another authentic, accessible recipe from The Real Food of China.
For more Chinese New Year recipes, try our colourful yusheng salad.