Son.
'Tell me how to make dumplings'.
Today.

Dumplings are a staple in my family,
More than a hamburger
It has been on the table all along.

Also in London, where his son lives,
Dumpling skins are apparently sold.
Some minced meat.
So if you want to make it, you can.
But they don't have chives, though.

Gyoza, I think,
is one of those dishes where
a family’s flavor
shows itself directly.

The filling is, in fact, surprisingly free.
There may not even be
any rule that says
this must be included.

In our home,
ground pork, cabbage, green onions, garlic chives, and ginger
are the usual combination.

But sometimes cabbage is replaced with napa cabbage,
sometimes it’s only green onions,
and sometimes shrimp takes the place of meat.

Some people add garlic.
Some add carrots.
Some slip in cheese.

The gyoza wrapper
accepts everything.

Long ago,
I have a Chinese mother friend,
Several families,
I have visited the house.

Dim sum served for lunch was,
With homemade dumplings and siumai,
It is no longer what I have been eating,
It was incomparably tasty,
I have been surprised by how good it really tastes.

Handmade from the skin,
She would never use commercial skins,
He remembers laughing and saying.

For the meat in the dumplings,
Ground meat and roughly chopped meat,
They told us they use two types.
Buy lump pork,
He says he chops it himself.

Hands on...

Every time you make dumplings,
Even now, suddenly,
'Those dumplings were really good.'
Recall.

Our dumplings are very ordinary.
Using commercial skins,
Ground meat is also ordinary ground meat.

And yet,
that my son is now
receiving our family’s taste in this way—
that alone
makes me happy.