111. Steamed dumplings with marrow, prawns, egg and Fensi filling

Happy new year!!

After three continuous ‘culture notes’ on Chinese new year, let’s come back to talk some ‘real’ stuff -- food! :)) As dumpling is the most popular ‘must-have’ food during the Chinese new year celebration, I would like to share more dumpling recipes. However, this recipe is slightly different to the previous ones, as these dumplings are steamed, and with a new filling -- marrow prawns, egg and Fensi. But the way of rolling the pastry sheet and wrap it up are still the same.

As you know, the ‘famous’ Chinese dumplings are normally boiled, but dumplings can also be lightly fried (like Japanese dumplings), and steamed -- with slightly different way of making the pastry sheet.

Steamed dumplings are probably not very common in many Chinese restaurants, but you might be familiar with all the steamed ‘dim sim’. Steamed dumpling is very similar to steamed ‘dim sim’ in that respect, but in much bigger size --- that is why we always say northeast people are generous in food -- serve more and eat more. Ha…

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99. Chinese Steamed dumplings with egg pastry

Chinese egg dumplings

Here, in Italy, everywhere is showing Christmas atmosphere -- the Christmas lights, shops, people, Christmas markets… I am really enjoying seeing people crowed in the streets, preparing Christmas stocks, and enjoying the festival atmosphere -- while searching for my favorite Italian Christmas food for dinner. :))

Are you preparing Christmas gifts and dinner as well? I guess everyone is super busy now. Anyway, if you want to cook something else apart from the traditional Christmas dinner, here is a super presentable Chinese dish.

Well, actually, I don’t know anywhere else you could get this dish in China apart from my dad’s kitchen. It is not one of his inventions, but I have never been able to find it outside home. I guess that one of the reasons is that it is a kind of time-consuming dish, many people could not be bothered.

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47. Chinese seafood dumpling fillings

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I am seriously recommending this fresh seafood chinese dumpling filling --- if you like seafood! It was only just a try, but came out so tasty!
I know I have talked about the san xian filling already, which is normally made with prawns, eggs and garlic chives.

Chinese dumplings with seafood fillings

This time, however, I want to talk about the three fresh seafood filling, which is a very original combination (not very common in Chinese home cooking especially because of its rare ingredients).


The original ingredients for this particular filling are prawns, scallops, and sea cucumber. I guess you already wondered what is sea cucumber . I haven’t come across any in England, but in Chinese cuisine and medicine they are highly appreciated.

Sea cucumbers are normally considered as a medicine, and serve many purposes (for example, they are well-known for energy boosting).
Sea cucumber is normally very pricey, comes in dry in normal market, and needs to be taken with care -- in a way it is very similar to ginseng, it is good for boosting the energy, but too much of it can imbalance the body heat , and other side effects, for example, making you restless. So normally you can only have sea cucumbers once per day and can only be taken continuously over a certain period of time.


Anyway, since I don’t know where to get them here, and I don’t really need them for any medical purpose, I will be using normal white fish instead. So in the fillings I made, I mixed white fish, fresh prawns and scallops; the texture of white fish is of course different to sea cucumber.


To boost the taste of seafood, I mixed in some well chopped ginger and spring onion , but not much soy sauce or even seasoning powders, which is as the original recipe.
The pastry sheet is the same as in other types of dumplings . The main difference is the boiling time and the dip.


Since seafood is very easy to be cooked (boiled in this case), you only need to bring it to boiling once. And for the dip, I prefer to have a little bit minced garlic and sesame oil without soy sauce or vinegar to keep the seafood filling fresh.

The recipe

Ingredients

White fish, fresh prawns, scallops, ginger, spring onion, salt, oil, cooking wine, light soy sauce, five/thirteen spice powder .

Preparing the dumpling filling

1) Chop the raw white fish, scallops and prawns into mince.

2) Chop a ‘good’ piece of ginger and 2 - 3 spring onions into the smallest possible pieces.

3) Add chopped ginger and spring onion into the minced seafood, and add in around 3 tablespoons of oil, 2 tablespoons of sesame oil, 1 tablespoon of cooking wine, 1 teaspoon of salt, a few drops of light soy sauce (only), 1/2 five/thirteen spice powder.

4) Mix everything together.

-------------- The fresh seafood filling is done!!

The rest of the wrapping is the same as in other kinds of dumplings.
Hope you enjoy it!

18. Dumplings with crabmeat filling

Chinese dumplings with crabmeat filling

蟹肉饺子

(For an introduction to dumplings, see Chinese dumplings, Chinese dumplings.)

You probably spotted the different shape of dumplings on the bamboo board in the photo.:)) It is because I have more pastry sheet left than  fillings, so I used two sheets for one dumpling.

My auntie taught me this, she could make dumplings of any shape you can name. I remember, she used to make shapes of ‘chicken, ‘fish’, ‘flower’… in order to get me interested into eating dumplings (I was very picky when it comes to food, when I was little.)

This is a recipe that another of my friends has asked for.  I must say, however, that crabmeat dumplings are not very common in Chinese Northeast cuisine;  they are much more popular in the Southern provinces, and most of the popular recipes combine crab meat with pork mince. In those recipes, crab meat doesn't act as "main ingredient" in the filling, but rather gives a fresh seafood touch to the meat mince.

I am a big, huge seafood fan, never have had much passion towards meat. Put it this way, I am scared of all the animals, dogs, cats, spiders… you name it, but I am never scared of seafood --- oh, not entirely true, I mean, as long as they don’t bite me, like crabs. :))

Most of the seafood in Northeast Chinese cuisine is simply steamed to keep the freshness, we prefer to buy them fresh, not frozen, for the ‘safety of having seafood’. As you know, if seafood is not fresh, it could easily cause lots problems, like, diarrhea..




Seafood dishes count as a ‘good treat’ and are supposed to be more expensive than other dishes. Here is a photo I took when my friends treated me an amazing ‘seafood’ feast when I went to back to China last time (September is the best season for this).

The appeal of the crab is not only for its tasty meat, but also the fun of eating it (... you know, trying to get the meat out of the shell).

Once, I was so happy and surprised to find frozen crabs in Sainsburys’ that almost immediately I picked two up and put them into my shopping basket. However, when I was about to prepare them, just realized that they were ready to eat -- the meat was picked up ready and stuffed back into the shell --- very easy to eat, but … no fun !!! … However, this is still great for crab meat dumpings.

I always thought that crab meat by itself in the dumpling filling does not have strong taste anymore, so since a friend asked, I went to look for suggestions --- What I found out is that crab meat goes well with scallops and prawns, and if you put some Chinese mushrooms in, even better --- I tried this recipe, not bad.

Here you go.

Ingredients:

Crab meat (As I said before, if you can find the ones sold in Sainsburys’ frozen seafood section, it would be great, if not, the ones in cans also do, but any extra liquid needs to be excluded. We bought a pack of crab meat from the seafood market, it mixed with yellow york -- not ideal choice, I think having only the white part is better.)

Scallop (Again I prefer the ones in Sainsburys’ frozen section, they come small size, taste good, and not expensive, good for making the fillings like this.)

Prawns (Sainsburys’ is doing promotion for some prawns, very good value.)

Mushroom (It is a kind of Chinese mushroom, with very thick ‘meat’, it gives very strong influence in the dish or the fillings like this.)

Dried beancurd sheet (see Chinese food made with soya)

Others: Oil, sesame oil, salt, cooking wine. ( I did not put many seasoning in, because I prefer to keep the original freshness from the seafood).


Preparing:

1）Soak a few mushroom and one dried beancurd sheet in hot water for 15 minutes or until mushroom is very soft and chop them into small pieces possible.

Chinese soaked mushrooms

2） Mince the scallops and prawns (couple of handful each).


Mixing:

1）Mix minced scallops and prawns with crabmeat ( from 2 crabs), and add in chopped mushroom and dried beancurd sheet.

2） Put around 4 tablespoons of oil, and 2-3 tablespoons of sesame oil, 1 tablespoon of salt and a tablespoon of cooking wine into the mix. Mix everything well.

  ------ The filling is done, ready for filling into the pastry sheet of dumplings.


For making the pastry sheet of dumplings, see Chinese dumplings: the pastry sheet

For wrapping up the dumplings, see Chinese dumplings -wrapping it up

Chinese dumplings with crab meat fillings 

For boiling and serving the dumplings, see Chinese dumplings - boiling and serving

Note, however, that since this is a seafood filling, which is very easy to cook,  you only need to bring the water to boiling once . Oh, btw, if you are a bit worried the ‘safety of seafood’, have some garlic to go with these dumplings. Isn’t garlic a natural and powerful antibacterial remedy?:)

7.5 Chinese dumplings - boiling and serving

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Boiled Chinese dumplings

煮饺子、吃饺子

Eventually --- just one step left before sitting at the table and enjoying your work! :))) As mentioned before, Chinese dumplings can be boiled, steamed, or lightly fried. In this recipe we follow the traditional method -- to boil the dumplings in water.

Boiling the dumplings

1) Fill in a deep saucepan or ‘stockpot’ (probably) with water, and bring the water to boil.

)

Once the water is boiling, start putting the prepared dumplings into the water. Don’t put too many within one go, otherwise they will get all sticked together, and will also take longer to boil. (The idea is not to leave the dumplings in the water too long, so only put dumplings in when the water is boiling, and take them out as soon as they are done.) While doing this, use a skimmer to stir the dumplings from the bottom of the saucepan up. ( dumplings can easily sink and stick to the bottom.)

3) Sprinkle some salt into the water - this could prevent the dumplings from getting sticked together.

4) Stir the dumplings time to time.

5)

When the water boils again, pour in a cup of cold water to cool it down, then allow it to boil again. If you are making meat dumplings, then repeat this step again; if you are making vegetable dumplings, you can turn off the fire, remove the dumplings from the saucepan and serve them on a plate using the skimmer.

Serving the dumplings

Traditionally, the dumplings are served with a ‘dip’ - a mixture of soy sauce and vinegar. In most  restaurants in Northeast China, you can see a small bottle of light soy sauce and rice vinegar on the tables, sometimes, there are also pots of chili oil as well.

Here is the delicate 'dip recipe’ we commonly prepare at home:

Mix light soy sauce, rice vinegar, a little pinch of white sugar, sesame oil, ‘minced’ garlic and chili oil (optional). 

However, most of times, just simple ‘old vinegar’. I love it so much, every time eating dumplings at home back in China, when I look up, my mum always says that I had too much vinegar, my lips went white, I looked very funny in the mirror. :)))

Oh, one more thing, since the dumplings are so easy to get sticky after boiling, do move them around in the plate while you are eating time to time, at least do it once a couple of minutes after putting them on the plate. :)))  Also, don’t worry if some of your dumplings are broken in the water, then you can just have the remaining water as soup, the water is flavored and super tasty. In fact, at home, after having dumplings, people like to have a bowl of ‘soup’ to finish off the meal. :))

------ This is the end of my ‘Dumpling’ series… for now…. Hope it is just in time for your coming holiday. :)))

7.4 Chinese dumplings -wrapping it up

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包饺子

Folding Chinese Dumplings

Only this morning I learnt that I should say ‘roll the dumpling up’, instead of ‘fold it’ or ‘wrap it’ --- I am still learning English. :)) But in Chinese, we literally say ‘wrapping’, as the pastry sheet wraps the filling.

The classic shape of a Chinese dumpling is … how should I describe, like a boat? The beautiful part of a dumpling is the folding on the edge, which normally can be seen on the back. And it can stand upright.

Ok, let me try to explain the actual folding... in English. Now, I am getting really worried that my English won’t be good enough; hope my pictures could just make up for my English and clarify things. Anyway, if you understand the process, but have a better way of describing it in English, plz help me here. :)))

Preparation

1) Place one dumpling pastry sheet flat on your hand.

2) Put a tea spoon of the filling in the middle of the pastry sheet. The amount of filling  depends on the size of the pastry sheet. I normally use a serving knife for this, but I also found that a long handled stirring spoon for tall cappuccino can also come handy.
3) Fold the two sides together, nip them tightly.

4) Use your index finger to push the edge on the right end in, nip it together with the front edge. (Above right photo)

5) Push the remaining part on the right side from the back towards the front, then nip it together with the front edge. Now, the back would show a nice fold.

6) Swap the dumpling to your other hand, then do the same with the left hand side.

--- One is done ---50 to go :)))) 

Chinese ready to boil dumpling

 
However, the most important part is not whether the folding is beautiful; what really matters is  whether the edges have been tightly nipped up, so that the dumpling won’t break during boiling (or frying).

If you want to go the easy way, just fold up the two sides tightly whichever way you like, the shape doesn’t matter then. There is a Chinese saying about this: ‘what makes a dumpling beautiful is not its delicate shape, but its filling’. The saying compares the shape of the dumpling to people’s appearances and the filling to what there is in the inside. :))))

Put the prepared dumplings on a plate or on any clean surface (traditionally, we use a bamboo ‘board’). The material is not important, but make sure that you dust some flour on the surface before placing the dumplings on to prevent the dumplings from getting sticked to the surface. Since the flour could be softer if the dumplings are left for a long while, (especially now with the liquid coming out from the fillings), get ready to cook them as soon as you get enough of them to boil or fry. If you’ve got lots of extra ones, leave them in the frizzer before boiling or frying to keep them fresh.

The best dumpling is the one that looks full, but whose pastry is really thin. So, put enough fillings in, but without stretching the wrapping too much. :))

Continue here to see how to boil the dumplings.

7.3 Chinese dumplings: the fillings

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beef mince (or ‘meat free mince’) and celery

饺子馅－牛肉芹菜馅

Chinese dumplings

Sorry, got carried away with the good weather and beautiful sun. :))))
Keep on making dumplings. :))

Common Chinese dumpling fillings

Now is the fillings. The common  dumpling fillings in Northeast China are either beef, lamb, or prawns, seafood, which are normally combined with different vegetables. Of course there are also many vegetarian choices. Popular vegetables that go well with beef, lamb or prawns are the ‘big’ spring onions (here I just use leeks as alternative), celery, or JiuCai. The latter are called ‘garlic chives’ in English  (however, there are slight differences between the Jiu Cai and chives in mainland China. )

The dumpling filling I made last week was a mix of beef mince and celery, and this is the filling I am going to explain in more detail next (I will try to discuss some other vegetarian fillings as soon as possible. :))) Even in the recipe I am giving next, the beef mince can be replaced with ‘meat free mince’ as a vegetarian option. :))

Making chinese dumpling fillings

The basic method of making the filling is very simple: just mix the minced meat and vegetables together with the seasonings, and try to prevent the filling from getting  too much liquid from the seasonings and vegetables (otherwise it will be too difficult to fold up later).

Ingredients

Beef mince: I prefer to use lean - extra lean mince, however, it can be a bit ‘dry’ for the filling, (it is tastier when you have the first bite if the filling is ‘juicy’  from the fat of the meat and the vegetables), so I normally put more vegetables in, or when we have guests, I would mix in a bit of ‘normal’ mince, so that it contains  a bit more ‘fat’ and becomes more tasty:))). Last week, I used a pack of 454g of beef mince.

(Or meat free mince)

Celery: since at home we like to have lots of vegetables in the dumplings, I use 2/3 portion of the typical pack of celery that you can normally find in the supermarket. However, if you are a ‘meat lover’, you can put much less or even none:  simply put a bit of celery and spring onion to give the meat a slightly different flavor.

Spring onion (or leeks): actually the leeks can be used alone with beef mince, but here I just want to give the filling a bit more of flavor, so I used half of a leek. (Or you can use two spring onions.)

Ginger: I used only a few slices of ginger, it helps the flavor of beef mince. (needs to be very fine chopped though.)

Salt, cooking wine. light soy sauce, sesame oil, five (or thirteen) spices (or spiced water or flavored oil, see the end of this post)

Preparation

1) Chop the celery, leek and ginger into the smallest pieces possible - ‘mince’ everything. The best way of doing this is to slice, for instance, celery, as thin as possible diagonally, then chop again cross.

 2) Put the mince and chopped celery, leek and ginger all together into a mix bowl. 

3) Put salt (according to amount of the mince and vegetables you use), 1 table spoon of cooking wine, 1 table spoon of light soy sauce, 1 tea spoon of spicy powder (or 2 table spoon of spiced water), 1 table spoon of sesame oil, and 3-5 table spoons of oil or flavored oil.

---- Done! Ready to fold up the dumplings! :))

If you think the vegetables contain too much ‘liquid’ which can cause trouble for folding the dumplings, you can try this traditional way:  put salt into ‘minced’ vegetables, after a while, the ‘juice’ would come out from the vegetables, then use your hands to squeeze the extra liquid away. However, nowadays, it is said that the juice of the vegetables is very nutritious, so we try to keep them.:)))  If you make vegetable fillings, try to put some ‘fensi’(Chinese vermicelli) in, which can help absorb liquid.

If you are preparing the filling with ‘meat free mince’, put a bit more oil to avoid the ‘dryness’, since this type of ‘mince’ could absorb liquid.


Continue here to see how to fold the dumplings.

(Flavored oil - the oil can be made a very sophisticated way: pour the oil in the wok, when it is heated up, put anise star, cinnamon stick, sichuan pepper corn and fresh coriander into the oil. After 3 minutes or more, let the oil cool down. Remove the all seasonings, the flavored oil can be used for mixing the dumping fillings or stir frying… etc.)

7.2 Chinese dumplings: the pastry sheet

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饺子皮的做法

Chinese dumplings

Chinese dumplings pastry

Well, nowadays, you can get ‘prepared’ dumpling pastry sheets in Chinese supermarkets, they normally come frozen, and contain around 30 sheets per pack.

Frozen pastry sheets are very convenient if you are running out of time to make them yourself, or just feeling a bit lazy.:)) They are good to use, the only difference is that, since they are mainly machine made, hence the thickness of the centre and edges of each pastry is the same, where traditionally it is better if the centre of the pastry is slightly thicker and the edge is thinner. And they come with a slightly bigger size than those made at home - influence from my mum - the petite ones are beautiful (also means more work though). :)))

Making the dumpling pastry from scratch

Anyway, here is how to make Chinese dumplings pastry sheet from scratch.

Things needed to prepare

Apart from the flour and a bigger size board, you need a nice rolling pin. It is commonly made from wood, around 30cm long, and 2-3 cm diameter, (the middle bit is a bit ‘fatter’ than the two ends). Modern rolling pins can be made of marble as well; marble is heavier, which makes it easier to roll the pin using less strength. :))

Preparing the dough

I prefer do the dough first before preparing the fillings. Then the dough can be left to rest for 20 minutes (for example), while you are preparing the other things (time-saving as well:)))).

The choice of dumpling flour

The flour I normally use..well,  if I only just cook for two of us at home, and I am very lazy to go to the shops, I just use ‘plain flour’ which can be found in any supermarket. However, if we have guests, I would not make this choice. It is only because the dumplings are supposed to be nice ‘white’ (almost transparent), and the dumplings made from ‘plain flour’ normally come out ‘dark’ after boiling --not very pretty.:)) (not important though).

And, there is another reason, since the dough made from ‘plain flour’ has a tendency to get softer and softer after letting it sit for a while, so if only prepare for two people, it is ok because before it gets too soft, you are finishing using it already, but if you are cooking for more people, while you are taking time to make each dumpling, the dough you use at last could be too soft to hold up.

When we have guests at home, I would buy the flour in Chinese supermarket, actually, now in some Chinese supermarket, they sell ‘special dumpling flour’. It is more expensive than the alternatives, but then, you don’t have to worry about the colour and softness. :))

Amount of flour

Depends how many dumplings and how many people you are serving, how much flour needs to be prepared. I normally use 4 cups of flour for 3 ‘big eaters’ without any other dishes or only just some salad on the side. Or normally 15 - 20 average size dumplings per person, bear in mind that guys eat more though. :)) However, if you have some other dishes on the table, then the amount can be reduced a little bit. I would make some ‘extras’ for avoiding getting panic when the plates are getting emptier, coz I learned that sometimes people find difficult to stop … ha… :))

Making the dough

1) As for the proportion of flour and water, I normally put three cups of flour with 1 cup of water, or 4 cups of flour with 1 cup and quarter of water. If I use plain flour, I would put a little spoon of salt for the ‘stretchiness’ of the dough, it is useful especially when the dough gets softer.  After kneading the dough well, keep it in the mix bowl, and traditionally use a slightly dump kitchen cloth to cover the dough, allow it to sit for a while.

2) To make each pastry sheet is .. hard work. I normally divide the dough into 2 or 3 portions - it is always easy to work with smaller dough, especially I have small hands. :)))

3) Make sure you have dusted enough flour on the board so that the dough won’t get sticky on the board, then knead the dough into a long ‘slender tube’, diameter is around 2cm (for example).

4) Then divide them again into smaller pieces. I prefer use knife to chop it (my dad taught me this way, I never been able to change since ::)), it is easy to measure them evenly, for instance, every 1.5cm (lots of experienced people can measure them by hands to divide them).

5) Press each of them on the board, make them flat, to get ready for rolling into thin pastry sheet. (This is the first thing I ever did for learning making dumplings when I was little). If you want to get perfect round shape, you can roll the small dough in between your palms, then press them flat. (Again, spread enough flour on the small dough and on the board for avoiding stickiness).

6) Rolling the dough into thin pastry sheet needs … practice. :)) Again, spread a pinch of dry flour on the board, then place the small dough on the top. The easiest way to do it is just roll with the rolling pin with both hands, then stop time to time for changing the directions for making it thin evenly. However, what we normally do is to roll with rolling pin with right hand (if you are right handed), while constantly turning the edges of the pastry with left hand. Every time when you push the rolling pin up, stop at the centre area. This way, in the end, you would get a nice round pastry with slight thicker in the middle for holding the filling very well, but thinner at the edges, as the edges will be ‘stick’ together.

--- Ok, eventually, done with the pastry sheet!! :)))


Just couple of reminders:)) -- firstly, don’t get frustrated if the pastry dumpling sheet is not in ‘perfect round shape’. I used to try really hard to get them round, which is very difficult, my parents kept on telling me that no matter what shape they are, they could always make up a nice beautiful dumpling -- it is very true. so don’t get stuck with the shape too much.

Second, again, when you stack all the pastry sheets together while you are making them, make sure you have dusted enough flour at button of each sheet, otherwise, they will get sticky together, all the work would be wasted. :)) If only one person is making lots of dumplings, the better to start making the dumplings (with fillings and 'seal' them up) after making a few pastries, otherwise, the pastry sheets could get dry, it will cause problems for 'sealing' at the very end. You see, here is where the 'family activity' comes in, then this problem can be avoided... :))))

Next, how to make the fillings.

7.1 Chinese dumplings, Chinese dumplings! (Introduction)

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饺子文化

Chinese dumplings before boiling

Chinese Dumplings

I cannot wait to talk about this - Really - Important dish, whose influence in Chinese culture  can never be overlooked or underestimated. I used to think that dumplings only existed in Chinese cuisine, probably because they carry such special meaning for (say Northeast) Chinese people. But then, I realized how shallow I was :), Dumplings are also part of Japanese, Korean, and even Russian cuisine (although the look and the taste is totally different).


How could I explain how special dumplings are in China and for Chinese people all over the World - if you could have the chance to  visit a Chinese household during Chinese New Year Eve, you would see that most families are preparing dumplings… and watching the same New Year television program  :)); or when we have friends over, making dumplings just shows a very warm welcome . Here, in UK, when Chinese friends gather for dinner, it is very common to prepare dumplings together - while some prepare the pastries, the others are wrapping them up….

And me, I never forget the time I was there trying to help my parents and grandparents preparing dumplings, I was only five probably, trying to hold the rolling pin to make the pastry, and hated that my left and right hands did not coordinate well ---- So on top of every cultural facts, it really is a family thing. I remember that after I became an ‘expert’ on making the pastry, my mum would call all of us come to the kitchen to help after she had prepared the fillings and flour dough already; then, we would all be around the table chatting and making dumplings.

Preparing Chinese Dumplings

Sorry, enough about my sentimental attachment towards it, let’s talk about Chinese dumplings. A basic description of a dumpling: it is a round ‘flour’ made pastry wrap with fillings inside. Fillings can be made of meat or vegetables, or seafood, (hundreds of different fillings), then they can be boiled with water, light fried with oil, or steamed. However, the most popular form of preparation in China is to boil them. I used to have this friend one day asked me, “I heard that you Chinese BOIL dumplings with water, is that true?” I laughed and convinced him by cooking for him once. Different ways of cooking normally require a little bit different ways of preparing the dough.

Dumplings can be easily found in most restaurants in Northeast of China, don’t even mention there are lots of restaurants specialized on dumplings. And their prices are very very reasonable, it does not add up your daily expenses at all:)). However, dumplings are not that easy to find the in the UK. You can find them frozen in Chinese supermarkets (ok for a quick fix, with limited options), or in Japanese restaurants (but they are a bit too expensive comparably). Hey, but after the next 3 posts, probably you might have them fresh at home :)))) And… most importantly, you will feel the joy of making them.

Next, how to make the pastry.