No, this is not a blog about K-Pop dumplings. This is about making dumplings from the skin to the act of eating them. Enjoy <3

1. To make the skin, get a load of flour. Really, just... Flour. Make sure ot measure it out.

2. Take half the amount of flour, and add just that much water to the flour. Mix it. Don't worry if some flour doesn't get mixed in. Mix until the flour looks like shredded paper when you put it into one of those cross-shredder things.

3. Dump the contents of the bowl onto the table and knead. Fold the first few times, but when it starts to come together, start to knead vigorously. Act as if you're giving the dough a massage, and only fold when one side gets too big. The more people that are eating it, the more you should knead.

5. The dough is done when you can stretch it out and it won't fray. Depending on the size of your dough, you may want to break it into even pieces. Put the unused pieces under a damp towel, as they will dry out if you leave them in the open.

6. Roll the dough into a thick log, and then take a knife. Cut out piece that are about an inch long. As a cheap measuring tool, use the tip of your thumb to the first knuckle.

7. After cutting the pieces, stand them up on their flat end (not the sides) and hit them with the heel of your hand to make them sort of flat.

8. Roll out each piece with a rolling pin. Make them nice and thin, but not so thin that they're see-through or will break when you pick them up.

9. Bring out your filling. Your filling can be anything. For these purposes, let's say it was ground meat and some vegetable pieces.

10. Take a skin and put it into the palm of your hand. Make sure that it's nicely centered so that it won't slip or fall.

11. Take a spoon or a rather small butter knife and put a nice lump of filling on the dumpling skin. Spread it out a little, but not thin like butter. Spread it out thickly, but leave a ring of skin around it (about half the size of your pinky, if you're really going for a filed-up dumpling).

12. Here comes the tricky part: Closing up the dumpling. The way my family tends to do it is:

          12a. Fold the dumpling over and pinch it shut in the middle.

          12b. Holding the dumpling with your left hand, fold in the right side twice. Fold the skin to the exterior of the dumpling, pushing out with your index finger.

          12c. Switch the dumpling to your right hand, leaving the left side open. Fold the skin inward twice, pushing it in with your thumbs.

          12d. Pinch the sides shut. Make sure to leave no openings, or else the filling will float out while you're cooking it.

          12e. Repeat steps 10-12 (all parts of step 12) until all dumplings have been closed.

13. Boil some water in a pot with a lid.

14. Drop the dumplings into the water. Be careful not to make too much of a splash. Cover the pot and wait until the dumplings float.

15. When the dumplings have floated, turn the fire down to minimum and let them sit in the hot water for 4-5 minutes. (Note: If the dumplings have been frozen, make it 7-8 minutes.) This is done to make sure that any meat in the filling is cooked through.

16. Bring the water to a boil again with the dumplings till inside.

17. When the waters boils again, turn the fire completely off and let them sit for another 1-2 minutes, just to be safe. Yes, this is mandatory.

18. Serve and enjoy~