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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I've made these before and usually get 16-18 folds before having to pinch off the top. Be mindful to not overs tuff the filling. The most flavorful soup dumplings I had were a mix of crab and pork. Are you steaming them in bamboo trays?[/quote] I cut out some parchment discs and then punched a bunch of holes in them and I’ll load them into the bamboo steamer. [/quote] I used to do it that way too and then discovered silicone steam trays like these ones: https://www.amazon.com/Silicone-Steamer-Liners-Steamed-Dumplings/dp/B07FPFBVBD You can also use napa cabbage leaves, which I think is the traditional way to do it. Good luck! I've made these many times and only once were they absolutely perfect (they're always tasty though!)[/quote]
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