Quote (reaper_666 @ Sep 8 2011 03:03pm)
I don't think Mirin will go too well with this, at least I think it's a bit too sweet. I used Shaoxing, not sure what they use in the original recipe, but it tasted pretty good.
Last time I made this I used hot water for the dough (from some online recipe) but it seemed that no matter how much flour I added it stayed rather 'wet', can anyone tell me why this was so?
There's a lot of different dough recipes for dumplings... some are made for boiling, and some are made for steaming...