Photograph from Bouchon For Two Mel of Bouchon For Two shares some helpful tips and a recipe on how to make her mom's Shanghainese-influenced wontons (which, judging from the photos, probably taste awesome) filled with seasoned pork, shrimp, and and flowering garlic chives. Since I'm an amateur when it comes to making homemade dumplings I didn't know the tips Mel includes in her post, such as combining two cuts of pork, and tempering the water three times while boiling the dumplings. Methinks a wonton-making party is in my future. Related Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce In Videos: Dumpling Battle in 'Kung Fu Panda' Photo of the Day: Fresh Dumplings...
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