Gyozas/Dumplings (To mold or not to mold)

This is more of a post on the mold than a recipe. 

It looks more like a bear trap …for teddy bears … it doesn’t look too menacing.

There’s a Japanese store called Daiso, where most everything is RM5 … which translates to about USD$1.50. This contraption caught my attention and was too weird to ignore. 

Normally I like messing about with my fingers, making shapes and out-of-shapes. 

After messing about with this for awhile, I’ve decided that making and shaping dumplings by hand is way faster altho the mold makes it really neat and uniformed.

These Chinese Jicama Dumplings are made by fiddly fingers … not talking about the recipe, just about the shaping and sealing methods. 

The ones in the main pic, I’d used wanton skins and filled it with a stuffing of minced meat, minced shrimp, chopped spring onions, salt and pepper, cornflour to bind it all together and for a silkier texture and the optional beaten egg, also to bind.

You can also fill it instead with sliced bananas and chocolate for a sweet dessert, fried til crisp and served with ice cream or drizzled with maple syrup. 

Wanton skins aren’t just for savouries.