I love dumplings but you never really get enough when you order them at a restaurant. I learned how to make dumplings from my Dad when I was in my first year of uni, working at our family business. I didn’t really have any interest in cooking back then, but dumplings I could do. This time, I wrapped 60 beef dumplings. We ate 45 of them in 1 sitting. There were 2 of us. How many dumplings can you eat? I use chiffonade (ribbon cut) Chinese (napa) cabbage, grated carrot, sesame oil and soy sauce and a whole pack of store bought dumpling wrappers. You can see a recipe for a pork and onion variation of these dumplings here. This post has been submitted as part of Black and White Wednesday, a culinary photo event hosted by The Well-Seasoned Cook. More info here.