Just kidding - you should do what you need to do to get your dumpling fix.
With Chinese New Year fast approaching, is anybody making dumplings at home? When I was young, our family would make them on New Year’s eve after dinner while waiting for the clock to strike 12, and then eat the finished products for lunch/breakfast. I don’t do this anymore, but will be making some from scratch. Thinking about experimenting with lamb filing and serving it with a cumin chili sauce, and also a fennel and pork version that I grew up eating.
Can you show how it’s like when the package is opened? I know Vietnamese has a dried paper like sheets. Koran’s rice wrapper are moist and fresh.
About the characters, I remember when I was young, Chinese like to put Japanese characters on the packaging as that was more trendy and hot. Now Vietnamese is doing the same with Korean. LOL!
I was hoping @ccj might pop in. It was ccj who posted that I might be able to find the rice noodle for rolls (Cheung Fun, 腸粉) but I couldn’t find that post.
I think it’s “cheung fun”, aka steamed rice sheets. In that case you don’t make dumplings with them. You fill each sheet with minced pork and mushrooms or prawns and steam.
Thanks! It’s the noodle rolls I get in dim sum that I had in mind. These are described as "Korean style " for eating with BBQ, (this link is 10 years old)
= Ultra thin flour sheets (in Chinese) If it’s Chinese, should be Cheung fun. But I ate some Vietnamese rolls, that is wrapped with very thin crisp, much thinner than Cheung fun, and very good.
" If you do not want to buy all the different flours just for this recipe, try one of the flour mixes. Many Asian supermarkets sell cheung fun flour mixes (see above right), which may be a more convenient option. All you need to do is add water and a little oil, and you’ll have a batter ready to go. If you buy a Vietnamese brand, they will be labeled “ bánh cuốn. ”
