Remember that time I got yeast? Well, I decided I needed to make manapua. Manapua, like a lot of foods is traditionally one thing, but has expanded to be more. So, not being much of a pork eater I made some with a paprika mushroom and pea filling.
I make a lot of more traditional dumplings (though still veggie based, so I guess it depends what tradition you mean). My folding technique is still middling, but the good news is even inexpertly folded dumplings taste amazing. And I confess, while there are many many things, I will happily buy pre or partially made, I have come to thing of making dumpling dough part of the process. (There are many great recipes out there, though for the most part it's flour and water, I'm a fan of this one from Hetty McKinnon.)
Manapua is slightly more ingredients, since you want to give the yeast a bit to work with, but well, you can relax a bit on crisp folds because, the yeast is going to puff up and disappear your folding anyway.
And, I froze about half, so future me has got more manapua in store.
