Making Dumplings
“Add a little more flour so the skin will be thicker,” old Mrs. Williams told her granddaughter, Janet. She ignored her grandmother. She wanted to make the dumpling skin her own way. She liked the skin to be thin and crispy.
Janet wrapped a small amount of minced meat into the dumpling. Then, she wrapped them tightly. She twisted the skin at the top of the dumpling. She wrapped ten dumplings and put them on a plate. The meat could be seen through the skin. Janet’s grandmother told her that the skin would break but Janet did not believe her. She decided not to redo the dumplings. She heated up the oil in the wok instead. When the oil was bubbling, Janet put in the dumplings she had made.
There was a sizzling sound. The dumplings turned slightly brown. However, to Janet’s disappointment, they did not remain wrapped for long. They started to break apart. The minced meat drifted out of the dumplings. The dumpling skin also broke into tiny pieces.
“Oh no!” Janet exclaimed.
Janet was very upset. She wished she had listened to her grandmother earlier. There were no freshly fried dumplings for tea. Janet had to eat sandwiches instead.
