I made dumpling wrappers yesterday, something i’ve wanted to do for awhile.
The dough is made from only flour and water, the ratio for which i came across in a book about multicultural festivals while the kids were playing at a local resource centre.
2 cups flour to 3/4 cup water
The filling was loosely based on this recipe with the vegetables i had on hand from this week’s CSA share.
And the dips, similarly, were salvaged from the fridge, a leftover over watered-down cashew satay sauce and some doctored-up (with soy and rice vinegar) roasted chilies.
We fried them in ghee and devoured them.
To make a day 