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February 03, 2011

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meemalee

Ooh, yes please (also, HA - thanks for the name-check)

Liz

Could you link to a picture of the skins you used? (By the way I did veganise that Korean chicken and it was amazing, I'll send you the link when I get round to blogging it!)

Joshua Armstrong

The skins are here:

http://www.theasiancookshop.co.uk/fresh-dumpling-wrappers-skins-for-gyozajiaozi-etc-3569-p.asp

Glad the other KFC worked in vegan form. I look forward to seeing the recipe.

Lizzie

Lovely lovely. Pleased mum could help you out. Interested in the wakame seaweed, when you mentioned it I assumed you meant the dried flaky purplish kind.

Joshua Armstrong

Here's the seaweed I used:

http://www.japanesefoodshop.co.uk/wel-pac--dried-wakame-seaweed-fueru-wakame---57g-81-p.asp

I have it for Japanese stuff, obviously, so used it in this.

Helen

Mmmm dumplings. Or 'dumps' as my boyfriend calls them. Nice.

Paul

Wow, that's one thing I'd never really thought of making but this seems really nice and easy to follow! Great post mate

Maunika

I love dumplings and with a gorgeous broth its the perfect dish for chilly evenings. Never really make them at home; though will have to try ur recipe. Looks easier than I thought!

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