As a person living in an Asian household and cooking Asian food, there are some must-haves in the kitchen like a rice cooker with a steamer attachment, a hefty bag of short grain rice (in our case we have three different kinds), a wok, soy sauce, you get the picture. But egg roll wrappers or dumpling wrappers, we usually buy those from the Asian market. Until one day… we got the itch to roll out our own wrappers after watching Anita Lo (Top Chef Masters) make some. It’s only water, flour and salt. Oh, correction, HOT water. We used cornstarch to dust the rolling pins, surface and our hands.

Abby thought it’d be fun to help. Thank goodness Ollie was napping. (Yeah, look at my man’s guns there.)

Anita Lo makes it look so easy on television! I didn’t feel so bad, though, when Bobby Flay tried making some on one of his “Throwdown” shows (dumpling recipe here).

Note the “store bought” skins in the background. That was for insurance in case we totally botched up the recipe. As it was, it turned out pretty well. We have to work on our technique, but we did use the ready made skins for the extra meat filling we had leftover.

I’d share our filling recipe, except we don’t have one that’s completely documented or consistent, yet. Just know that we use ground pork, napa cabbage, sesame oil, salt and pepper. I’m sure I’ll update this with a proper recipe sooner or later.