I have become smitten with yeast-leavened filled dumplings. In Chinese, they would be sheng jian bao. A yeasted dumpling dough adds flavor, lightness, and substance to the dumpling. There is an excitement surrounding this dumpling. There is the potential for variety in flavoring the dough. There is the need for mastery in folding the dumpling. There is the insane potential for fillings.
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