Last year I spent five weeks in China living with a family in Changsha, the capital of Hunan province, as part of a traveling semester abroad. I was studying public health, and while it was an incredible adventure, China rather was difficult on my stomach. Although American Chinese food bares only a slight resemblance to actual Chinese food, I haven’t had any since being back in the country. So, after almost a year, I felt compelled to spend an evening this week making the dumplings that I learned how to make from the family I lived with in China. Zoe had also spent some time last year in Hong Kong, so the two of us turned 111 Pacific into a dumpling-making factory for the night. This is what I love about dumplings:
1.) it’s an activity
2.) you can put almost anything in them
3.) you can make hundreds, freeze them, and have them for the next month if you so choose!
