Helping finding a guide/recipe - Chinese Dumplings
So, when I lived in Missouri there was a place called #1 Chinese down the road from me. It was probably my favorite Chinese place, mostly because of their dumplings. So far, since moving to Kansas, I've yet to find a Chinese place that does dumplings like this (and I've tried all of them within several different cities).
So, I've decided to quit my search and try to make them myself. I guess they're more Dim Sum than dumplings, but they were referred to as dumplings on the menu. They are large, the 'skin' wasn't to thin, or to thick, and had a smooth texture. It wasn't like bread, and it didn't taste doughy. Kinda hard to place. The filling was pretty standard filling, I think. Probably pork based. It's been about 4, coming on 5 years since I've had them.
I have this one picture with them in it, from about 2009.
http://i69.photobucket.com/albums/i6...ToRemember.jpg
You can see one on the left, one on the right, and one on the 'top,' above the crab rangoon.
I've searched off-and-on for the past couple of years, trying to find a recipe that will allow me to replicate these. I don't know enough about cooking to come up with it myself. So, if anyone has any ideas, or can help me find a recipe on google (most of the recipes I come up with when searching are more for very thick-'skinned' dim sum or very thin skinned jiaozi.
