I totally forgot to add this on to my second last post, but a brilliant way to use up any leftover dumpling wrappers (wrappers can be stored in the fridge no problem for a couple of weeks) is to make ravioli or tortellini with them. As dumpling wrappers don't usually contain egg they won't taste as luxurious as homemade pasta dough would, but still they work great and are a handy quick cheat!
The tortellini Isaac and I made were with dried and fresh mushrooms, thyme, lots of garlic and a hint of nutmeg and were rich but delicious. They only take a couple of minutes in a pot of salted boiling water and tossed in a light sauce with lots of cracked black pepper they make a gorgeous and sophisticated dinner for 2!
They were so tasty! Have to make them again soon!
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