Shanghai'd

Chinese dumpling.
My work group invited Laurel and I to join them at Yaming's house to celebrate the upcoming Chinese New Year by making jiaozi, or Chinese dumplings. To make a jiaozi, you start with the filling - typically a mixture of pork or shrimp, and some combination of vegetables including cabbage, spinach, onions, etc. Next you spoon (or chopstick as the case may be in China) the filling onto a small, doughy, disc-like pasta, wet half the perimeter with water and fold one end onto the other to make a semi-circle. The next step is to skillfully make a few pinches around the open end to seal it shut, boil in water for a few minutes and serve with vinegar. Beautiful.