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A big batch Chinese dumplings recipe from Canadian chef Jackie Kai Ellis' family vault | CBC Life

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[IMAGE] For Chinese-Canadian pastry chef Jackie Kai Ellis, making dumplings with her family was a “day-long affair” that occurred each time they celebrated a special occasion (and sometimes just because). Though the fillings would sometimes change — particularly during Kai Ellis’ vegetarian stint in high school — the process was always the same: the entire family gathered in the kitchen, each member taking on a different piece of the feast prep. Read this excerpt from her memoir The Measure…
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