2:13:30why rural? calling her a country bumpkin because china has cities too
2:13:35all boobs taste good? all go to the same place?
2:13:57is there a deep fried version of this?
2:13:59Does it matter what they look like? Where they are going and all?
2:14:05y'know i never thought of ravioli that way lol
2:14:22its wonderfull how every country has its version of dumpling
2:14:32These look more like pelmeni/pierogi, so no edge crimping. Makes me wonder if there's a shared origin for all of these.
2:14:33in the SE, we fold the edges in pleats
2:14:38thats like an american chinese thing
2:14:39raviolis, pierogis, and empanadas are all just dumplings
2:14:40that is why empanadas are better
2:14:44I have seen deep fried versions before
2:14:49that's same we do with Pierogi boil them and fry on pan sometimes
2:14:55I think pan fried is better tho
2:14:56deep fry is fried wontons and crab rangoons
2:15:04I like pot stickers but not wontons bc the cream cheese is nasty
2:15:08:_shiinaCheer::_shiinaCheer::_shiinaCheer::_shiinaCheer::_shiinaCheer:
2:15:11i only ever learned to make gyoza, japanese style, so i pleat and pinch