51: Dumplings

All over again, we had an unusual Christmas dinner: japanese style dumplings, prawns o skewers and katsu curry, all made by Amy, with help, under supervision, from me the sous-chef. I think my efforts on dumplings count as a new skill, I'll definitely try them again.
For anyone who wants to try, it's quite easy but fiddly. You can get the skins from an oriental supermarket, there's a good one in Guildford, and stuff them with almost anything. We used minced pork, spring onion and soy sauce.

Moisten the edge of the skin,

put a scant teaspoon of stuffing in the centre

fold in half, then pleat one side against the other, pressing the edges together firmly.

Fry until the bottoms are crisp, then add enough water to cover the bottom half and boil with a lid for about five minutes, the remove the lid and simmer until it's dry.

PS

Amy found magic glasses for us all, making light points turn into snowmen, reindeer or gingerbread men. Can anyone work out how it's done? All you can see examining the glasses is opaque spots, even under a                                                                                    microscope.