We're just getting started folks, keep you journals ablaze.

[GordonJ]

Use one egg for the leavening, stir it vigorously, add a handful of flour, and enough water to make it doughy.
Just a little water in the Wok, brought to a boil (cover it for quicker boil) drop spoonfuls of your dough in and maybe turn them after a minute. Take them out to cool, save the water, if any is left.

Now you can add those as they are to any soups or stews you might make.

OR. Then pan fry them in minimum oil, make a good snack.

NOW, you play with it. I don't use sugar or salt in anything, but for those that do, and eat dairy, a teaspoon full of butter and some sugar will give you a sweeter dumpling, after frying, put in bag with cinnamon sugar...again, I don't do it any more, just showing how versatile some flour and water can be.

Consider adding fennel, thyme, oregano, even pumpkin spices, whatever you like and you have a more savory dumpling. I like little ones, but just use a bigger spoon if you like more of bigger dumpling. Spelt flour seems to hold spices and herbs better, make it tastier, although that is anecdotal.

If you don't use eggs, then some baking powder and pinch of salt will work too.

As many variations as you can come up with. I might try a pan (Wok) fried dumpling cookie. I'll use some Oatmeal flour and maybe raisins (who am I kidding, it has to be prunes these days) or some cherries.

Glenn, I'm sure you are doing this, but just in case DOCUMENT the use of every thing you do, every appliance you bought, and with Tik Tok and Youtube some short videos may get a lot of views in the coming months.

Gordon

Originally Posted by Glenn

Thanks Gordon,

If I cut a Soup Can in Half.

Put a Yeast Roll or muffin inside.

ALREADY Risen.

I Could Put the Can in My Cast Iron WOK. (Lid on)

Cook one side.

Then When the Muffin is part cooked.

Flip The can over.

Cook The Top (Lid on)

I will let you know how this works out as soon as we get a sunny day.

Thanks,
Glenn

I just bought new hack saw blades so I am good to go!