"It's not as delicious as dumplings, but it's not as comfortable as dumplings." This is a saying in the northern countryside.

People in Beiping don't say this.

Because people in Peking used to not speak of dumplings, but "boiled dumplings", which may be Manchurian.

It wasn’t until I was fourteen that I learned that boiled dumplings are dumplings.

Northerners, regardless of high or low, regard dumplings as a delicacy.

Zhong Ming Ding Food House has a lot of human and financial resources, so eating dumplings is not a big deal.

If a well-off family wants to have a dumpling meal, the whole family, young and old, must be mobilized to mix the dough, wrap the dough, chop the stuffing, wrap, knead, and cook. It is a busy process, but it is also fun.

It is natural to eat dumplings at the end of the year. Some people have a strong appetite and can eat dumplings from the first to the fifteenth day of the new year without getting tired of it.

Of course, it’s not uncommon for people to ask for mercy after just two meals.

As for eating dumplings in the countryside, it is not easy. Maybe I can only do this when my aunt returns to her parents' home.

The dumplings vary in quality and are the lowest quality dumplings I have ever tasted.

During the Anti-Japanese War, I was in Baoji, Shaanxi Province on New Year's Eve. All restaurants were closed during the New Year. I wandered down the street and saw a straw shed next to the railway in the distance.

I ordered twenty dumplings stuffed with chives, and the owner gave me a handful of garlic cloves with skin on them, plus a bowl of hot soup.

I was sweating profusely and very satisfied.

I also had the most exquisite dumplings ever.

At the banquet at Shunxing House in Qingdao, I was served a bowl of dumplings at the end. The dumplings were extremely small, only an inch long, but the fillings were yellow croaker and chives. The soup was clear and thick chicken soup, with a little chicken fat floating on the surface.

Everyone was already full of wine and food, so they couldn't resist the temptation, so they ate everything and applauded again and again.

When making dumplings, the first thing you need to do is make a good dough.

Ready-made dumpling wrappers in stores have too much alkali, making them slippery when cooked and not tough enough to bite.

So you must make the dough by yourself, mix soft and hard, and stay awake for a while.

Cover with a damp cloth to prevent drying.

The leather is not difficult to make and will become perfect after a long time of practice. It is slightly thicker in the center and slightly thinner at the edges.

Be sure to pinch it tightly with your fingers when wrapping.

In some shops, the waiters make dumplings by clenching them with their fists, which is as fast as they come, and the resulting dumplings are useless.

Dumpling fillings are as you like.

Some people love to eat shepherd's purse, while others are afraid of eating fennel.

Some people want thin crust and big stuffing, preferably a bag of meat, while others want more vegetables.

(A lady was invited to eat dumplings. She took a bite and screamed. The host thought she must have eaten a fly, cockroach or something. She said, "Why, it's all vegetables!" The host was very embarrassed.) Some people think that pork and winter melon fillings are the best.

Well, some people think that mutton and cabbage stuffing is authentic.

Some people say that leek stuffing is fragrant, while others say it smells bad. People all over the world do not necessarily agree on the same taste.

Frozen dumplings are a last resort, but fresh ones are better.

It is said that a new machine for making dumplings has been invented. It works consistently, neatly and quickly. I have never seen it before.

I think the best dumpling machine should be - a person.

Refrigerate the leftover dumplings and fry them in a pan the next day until they are brown and delicious.