[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 of my Powers to learn more about how Kai Ellis came to cherish her culture’s cuisine, and scroll down for her generation-spanning dumplings recipe. Pork and Chive Dumplings By Jackie Kai Ellis This is my family recipe, which has evolved over too many generations to count. We are still trying to perfect them. This recipe is a large one, so I recommend getting your friends and family involved, or feel free to halve the recipe. It makes enough for a large feast with some left over to freeze for later.