One of the most memorable parties we attended in Singapore was "Dumplings Night" at G and J's beautiful home. Guests arrived as a buffet spread of mostly homecooked food was laid out. The plan was for us to have dinner then catch the World Cup 'live' on ESPN. I have no idea now which two countries played that night. But I keep a vivid picture of what took place in the kitchen: the huge pot of broth coming to a rolling boil, under the watchful eyes of G's helper. One batch after another, dumplings were dropped into the broth and we waited for them to come afloat. 

In my bowl, little bundles of joy sat bathing in ladles of broth, topped with a crack of pepper and sprinkling of chopped scallions. "Why haven't I thought of this? Ever?" This -  along with the pudgy frog that found its way into the living room, its nose touching the glass separating Fat Kermit and the elevated pool - brings about fond memories of friendships that grew out of shared office space.

These days, I make enough dumplings to feed a party of six. The only difference is in its shape: I find the potsticker-styled ones more versatile in terms of storage and cooking methods. Because they can sit upright independently, these can be steamed, pan-fried or boiled with ease. I'd usually make them while watching TV, arrange them on a wax-paper lined baking tray, leave in the freezer for about an hour and finally pack them in a few ziplock bags. After all, this is comfort food for me.

At the supermarkets, one finds skins in different combinations: white or yellow, square or round. My personal choice is the white and round type. The yellow ones tend to have this yeasty-factory taste or perhaps it's just me.

Don't spend too much time pondering over the names. Briefly, you want to use "dumpling skins" instead of "wanton skins". The latter is thinner and not as ideal for pan-frying. We are making these babies to boil, steam or pan-fry.