This New York Times recipe popped into my inbox a few days ago and I was excited to give it a try. I went to pick up some dumpling wrappers at Whole Foods and unfortunately, they only had eggroll wrappers.  Being a fan of Bob Ross, I subscribe to the saying that  “We don’t make mistakes, we just have happy little accidents!”

I followed the recipe for the “dumplings” but was not happy with the filling. It tasted bland and spicey. So, I decided to make some adjustments and the outcome was spectacular.

I’ve included a step-by-step picture tutorial on how to wrap the pockets. First, cut the squares into two triangles. Add a small amount of filling and fold over like shown in the pictures. Please use water and lightly coat the edges to make sure every side is sealed.












This does take a bit of time but makes enough to pop in the freezer for a quick, weeknight meal alongside a salad.


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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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