Let Conrad Cook

Craving dumplings but don’t think you’ll have the time? These are start to finish in under 30 minutes! Door dash can’t beat that.

Hello and welcome back! They say the hardest thing about doing something grand is starting. I think I find myself in this position currently! In regards to understanding blogging and what it entails. Oh man, a whole bunch! Anyway, welcome to my third recipe post ever! For dinner I had dumplings, white rice, and roasted pork belly.

With dumplings I always want more than I could eat. To combat this, I’ve made some really quick and light dumplings that come together so quick I want them again tomorrow.

The hardest part about this recipe is probably keeping the wrappers closed. It is absolutely imperative the wrapper is moist so it sticks to itself. Also, the wrappers need to thaw if you’re making them from frozen. Now, instead of doing 7 creases or 14 or however many today, I didn’t have to time. So instead when I folded over the dumpling, I let my fingers naturally overlap and crease the dumpling by exerting pressure on the edges. SO, I guess you can pretty much do the same thing with a fork.

Also, last thing, cooking it up: all the ingredients are already cooked! Best thing about this. You don’t have to worry about anything being under cooked. Once the wrappers get GBD (Golden Brown Delicious), pull them and chow down. Thanks for reading!

P.S. On my journey of food blogging, I’ve decided to become an amazon affiliate! I believe this will help me propel the blog into new heights. As someone who really cares about this, I always want to be transparent with you, and my promise is to never promote anything I wouldn’t consider. So this is my first link which I am happy to present to everyone, and it is to the very rice cooker I use all the time. https://amzn.to/3E5nfpD It fits up to four cups, and I haven’t had any problems with it since I’ve had it, about half a year I want to say. Lastly, thank you again so much for joining me on this path.