Chinese New Year

It’s the Year of the Pig, and yesterday we confirmed that by eating a mountain of dumplings to celebrate Chinese New Year.

But first we had to make them. Dan had prepared three traditional fillings and gave us all a masterclass in folding techniques. There’s nothing like a piece of dough and lotus root to stimulate an architect’s competitive creative side…

Admittedly some of them looked a little more like tortellini than jiaozi, and we used a decidedly non-traditional microwave to speed up the cooking process, but, for a first attempt, we were proud of our efforts. And even happier to eat them.