Okay, this isn't really Chinese Thanksgiving, but we used to always celebrate my uncles birthday (November 11) by making gow-doos, a traditional chinese dumpling so the two holidays became linked in my mind. I think gow-doos might be traditional, but I've never seen anything much like it at any asian restaurant, store or cookbook. (It took me years to discover that my mom's "traditional" coconut bao were filled with a variation of German Chocolate cake filling that my Aunt Phyllis showed her once, so the gow-doo might possibly be an entirely made-up Lee family delectable.)
This process of squishing dough into rounds and making each gow-doo by hand is a mainstay of many Lee family gatherings. Traditionally, the youngest child is in charge of the dough squishing. In this case, it's young Nora who's very ably taken this on.
Sister-in-law Carol and her daughter (my niece and Nora's mom) help fill, along with my mom, the family matriarch and keeper of the gow-doo secrets (despite pleadings, she seems unable to actually make the savory filling in front of anyone, preferring to do her chopping and cooking of mystery ingredients in unlikely early morning hours (4am)).
Later on, dozens of these little dumplings will be consumed, seasoned with soy sauce and washed down with hot tea.
Good times!
