About four years ago when I was in middle school, I took a cooking class on how to make dumplings. Making dumplings is a lot like making pasta. I was not that good at rolling perfect circles, so some of the dumplings ended up looking a bit misshapen, but they all tasted very good. I first tried boiling the dumplings, but I did not like how that turned out. I decided to pan-fry them instead, and that was far better. The garlic chicken was pretty easy and quick. It was very flavorful to begin with because of the fresh garlic, ginger, rice wine, and scallions, but I added chili oil to give it a real kick and make it even spicier.