Maybe what I’ll do is buy a starchy version and an eggy one for my test. The ones I make at home are just flour and boiling water. The only failure I’ve had was when I carelessly left them too thick. But yes, I agree that if I’m making them in large quantity using a good quality purchased wrapper is probably the way to go. Thanks for all the input!
I’m going to do a classic pork and cabbage and then probably a shrimp. (most of the folks in my circle who lean toward vegetarian eat seafood) Does anyone have any alternate fillings I should consider? This is going to be part of a varied menu for an open house.
