This is my first time making dumplings, please rate me harshly.

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>>7772300
My fat gaijin hands can't into tiny chink folds

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>>7772302
This is probably the nicest one I made

>>7772302
They look beautiful but please be nice.

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>>7772305
I made 25 in total.

>>7772308
Ty

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What the hell is in those fillings?

Folding isn't bad, I'm always too lazy and use one of these things

>>7772312
It got easier and quicker to fold by the end so that was nice.

Gonna try some fresh, gyoza style

>>7772300
they look like ur mums pussy

>>7772316
I actually looked for one of those yesterday at briscoes but they didn't have any. Filling is shrimp, pork and spring onion. Plus salt, pepper and sesame oil

>>7772302
those are pretty man
my dumplings are always just pressed and pleated with a fork, dont beat yourself up

are you gonna steam, fry, or both? i do both. (sear and brown on each side for flavour, then add a ladle of hot water and cook off)

and what kinda dip u got homie

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>>7772324
Made sauce while I wait

>>7772300
>>7772302
>>7772305
>>7772312

Those folds look fucking awful, bro. Better luck next time.

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They're all done!

>>7772338
That's how I did it, oil in pan then water. Just vinegar, soy sauce and a drop of sesame oil.

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>>7772350

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>>7772350
Delicious! Came out very economical as well, even though shrimp are expensive. I could probably save more if I use the tiny little frozen cocktail ones.

>>7772350
7/10, shoulda seared your pleats instead of letting them get so soggy looking- cook the gyo 'za on both sides instead of just the base

also these look mad oily

for a first try though not bad though and that saucer is hella cute

>>7772362
They werent oiley at all, just wet. the wrappers were amazing, can recommend Ottogi brand all day. I liked the chewy of the more soffy pleats, will deep fry next time.

I got the saucer for like $1.70 on special.

>>7772353
How do they even get their data for that?