What do you do when a darling family member is heading overseas indefinitely? You name your favourite meal after them (well I do that).
-I used to make dumplings with little round pastry wraps from the supermarket or Asian grocery. But, they were time-consuming and they stuck together in the freezer and I ended up with a huge soggy ball of pastry and raw mixture. Ugh! Forget that!
-Now I use these wrappers (TYJ Spring Roll Pastry) which freeze well without sticking together and I make large rolls with 4X more mixture. That way, it is quicker. Make sure you squash them flat so that when you go to fry them up, they cook more quickly and you use less oil.
-This recipe is yet another example of "sneaking" legumes into the meal. Both the firm tofu and the green bean vermicelli are legumes.
-If you are really adventurous, you can add more flavours. I have used shrimp paste with a Balinese Base Gede paste but that takes more time. Alternatively, add some extra salt, pepper and/or stock powder.