I get happy belly at Asiaway in winti- I can’t remember the names of Asian stores in Bern. Although, Yumi Hana might have them too - I think they just opened in Bern.
If they don’t stay closed, are you putting too much filling in the wrapper, and do you wet the edges and do a simple press and crimp.
I have made my own, but it’s a pain in the butt. I use a tortilla press and I have small rolling pins. The happy belly ones are good. I do make steamed pork buns but that’s a different animal.
I’ve found that with Happy Belly, I have to carefully and thoroughly wet each edge and press rather harder than I thought would be necessary, but it does work.
I am probably guilty of overfilling and not taking enough time to do it all properly. 
I think it’s really common to overfill. So it is not just you. Mine are often a mess.
I push the envelope, too (ooooh bad pun), but about a tablespoon is all you should try; otherwise the filling gets stuck in the pleats, and you can’t get the dough to stick to itself.
yup. But it seems so unbelievable little when you portion it right so temptation is overwhelming. Followed by regret. 
I use boiling water and flour to make the dough for gyoza wrappers so that the dough is “cooked”. Also, I make sure to let the dough rest for at least two hours before using it
I think that’s also what you are supposed to do to make pancakes for Peking duck. Also moo shu, which is a Chinese American thing.
We are hunkered down here in the circus of midsomer. Cool grazing dinner of gochujang salmon bites from the wonderful grill in the Samsung microwave. Homemade prawn gyozo with chili-ponzu dipping sauce and a little fresh crisp green salad with coriander dressing. This hot week includes chorizo spring rolls, grilled pepper-avocado salad, shrimp-pineapple-chutney salad, and a smögastarta–a Swedish layered sandwich with cream cheese “frosting” and veggie and flower decoration.
It’s hot, even way up here–cool but tasty dinners these days, and one is smörgastarta, a layered sandwich like a cake. I made it with a dark mixed-grain bread and three layers of filling: smoked salmon and cucumber, egg salad with celery, and avocado with crispy bacon. The “frosting” is frischkäse mixed with sour cream decorated with fresh dill, radish, salmon, capers, and yuzu citrus pearls.
I looked at it (it reminds me of a porcellan item of grandma’s time), it looks very pretty but it puzzled me.
Now I’ve returned and it still does: When I dig into this I have all the above tastes at once in my mouth, right? I’m not sure I would like that combination - each sounds great - at once.
Am I the only one who is not sure about this? 
I’m not sure about it either, there are a lot of flavours all at once.
It looks very attractive though and I’d probably try it just to see what it was like. I like all the elements individually (except capers) but I’m not sure about them all together.
I tried the haggis sausage today.
Never seen a queasy butcher until I asked the guy to run a kilo of pork belly through the meatwolf, along with heart, two kidneys, liver, lung and oats.
I got two meters of best 30mm pork intestine, cost 20€’s all in all and I’ll bet he was happy to see me go.
Added nutmeg, mace, thyme salt and pepper, set up the meat spigot and cranked the sausage.
Taste was, well lets say, this was the beta version.
It will get better.
I hope you used a butcher at least 3 towns away from Apfeldorf or I wouldn’t know what kind of reputation you have built for yourself there now.
They look very tasty actually (pretty professional too) before they’re cooked - but the left half of the plate looks scary to someone like me. 
Nevertheless, great project, keep at it!
edit: What’s that big black pot? Does it have anything to do with the sausage-production?
Haggis in the heart of Swabian Bavaria! Will the gods forgive? Can you get some venison??
Coffee machine.
Actually Ober Bayern.
Thankfully my nearest neighbors for most of the time are a bunch of cows and something under the roof that sounds like a poltergeist doing the grand national.
Oh yeah, venison saugeses sounds tasty!
I’ll ask the local Hunter.
That’ll be a marder (house marten), especially if your building is oldish. This time of year you should have a litter. This Old House had marders when we moved in. As they are very territorial and have long memories, it took several years of discouragement to get rid of them.
