• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Sound of Cooking logo

  • about
  • recipes
  • say hello
  • faq
  • work with me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • about
  • recipes
  • say hello
  • work with me
  • subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • recipes
    • say hello
    • work with me
    • subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    home » chinese » boiled dumplings with juicy snow pea leaves and shrimp 豆苗蝦水餃

    boiled dumplings with juicy snow pea leaves and shrimp 豆苗蝦水餃

    published: Jan 29, 2021 by cindy chou · updated: Jan 20, 2023

    • share
    • email it
    jump to recipe jump to video
    A photo of steaming hot boiled dumplings in a wood bowl with a text overlay that reads "Delicious snow pea leaves and shrimp boiled dumplings" and "the sound of cooking by thesoundofcooking.com"

    Juicy and super flavorful Chinese boiled dumplings filled with snow pea leaves and shrimp (豆苗蝦水餃). This is the recipe to try especially if you’ve never made dumplings before. Using pre-made wrappers, it's easy and quick to make.

    A bowl of boiled dumplings filled with snow pea leaves and shrimp with a pink cloth and another bowl with chopsticks in the background.
    jump to:
    • 🥟 main ingredients
    • 🎥 cooking video
    • 🔪 step by step instructions
    • 💭 faq and expert tips
    • 🍲 related recipes
    • snow pea leaves and shrimp boiled dumplings 豆苗蝦水餃
    • free dumpling recipe PDF

    Boiled dumplings (also known as jiaozi or shui jiao in Mandarin, Chinese) are a staple in Taiwan and a common school lunch if you don’t have parents that pack you homemade biàndang 便當 (lunchboxes).   

    Why snow pea leaves? They're tender and have a wonderfully light and nutty flavor. Not to mention, they also taste so good with shrimp, especially in dumplings. A staple vegetable in Taiwanese and Chinese cuisine, these delicate shoots are in season during Spring.

    This recipe is inspired by my favorite dish from a vegetarian dim sum restaurant in NYC.

    They're great for an everyday meal and for Lunar New Year celebrations. Folding dumplings always take me back to wonderful childhood memories of Taiwan.

    Note: Chinese New Year is actually an inaccurate name for Lunar New Year. It's celebrated by many different Asian cultures. I sometimes use "Chinese New Year" when I talk about the traditions specific to Taiwanese and Chinese cultures that I grew up with.

    🥟 main ingredients

    Top down view of labeled ingredients for snow pea leaves and shrimp dumplings: shrimp (option: deveined and already peeled), snow pea leaves, spring garlic (substitute: garlic), dumpling wrappers, fresh ginger, red chili (optional anaheim or jalepeño).
    • snow pea leaves - You can find them at farmers markets and Asian grocery stores in the Spring, or as early as late December. They’re also called pea tendrils, pea shoots, or snow pea tips. Both the leaves and stalks are edible. pro tip: You can tell how tender the stalks are by bending them. Tender stalks should make a light crunch sound and yield easily when pinched. Pea shoots that look like large microgreens or leaves from fava greens make great substitutions.
    • spring garlic (green garlic) - A young garlic with a mild flavor that won’t overpower the delicious snow pea leaves. These are in season around the same time, so I always jump at the opportunity to cook with the two together. Fresh minced garlic also works if you can’t find green garlic.
    • shrimp - You can use already peeled and deveined shrimp if you're short on time. I try to buy wild shrimp that I peel and clean myself when possible, but know that it's not always possible. For sustainable options, you can refer to the Monterey Bay Aquarium Seafood Watch list.
    • dumpling wrappers - Though not the same as handmade wrappers, these are a huge time saver. I’ve tested many packaged dumpling wrappers for years. So far, the Fung’s Village brand feels very close to homemade ones. You should be able to find it at a 99 Ranch Market in CA, NV, OR, WA, TX, MA, NJ, MD, and VA.

    This recipe uses wrappers made with wheat flour (sometimes the packaging will call them “gyoza wrappers” or 水餃皮). Gyoza wrappers from Japanese markets would work as well. Try to pick a brand with wrappers that look thinner than others and make sure they don’t look dry or cracked.

    🎥 cooking video

    Watch the video below for a virtual cooking class at your own pace. I show every step of this recipe in The Sound of Cooking® video series. See the full collection of cooking videos on YouTube or browse any other recipe right here on my website.

    Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.

    this cooking video shows you:

    • how to make an easy filling
    • how to blanch and shock snow pea leaves
    • how to fold and boil Chinese dumplings
    • a quick way to cut shrimp (something I learned from Chef Cheng in culinary school)

    🔪 step by step instructions

    I’m going to go through each step in detail below, including step-by-step photos on how to fold dumplings. If you’re in a hurry, click here to jump straight to the recipe.

    jump to cooking video

    make the dumpling filling

    4 step by step photos on how to prepare snow pea leaves for the dumpling filling.

    Wash and roughly chop the snow pea leaves (photo 1 above). Prepare an ice bath by combining 1 quart of water and 2 cups of ice in a medium mixing bowl.

    Fill a medium saucepan with water, bring to a boil, and add 2 tablespoons of salt. 

    Blanch the snow pea leaves by cooking them in boiling water just until they turn bright green (about 30 seconds) and strain (photos 2-3 above). It helps to cook them in the strainer if you have one that fits. 

    Immediately shock the cooked pea leaves in the ice bath until they’re thoroughly cooled, then remove from the ice bath and allow excess water to drain (photo 4 above).

    pro tip: Try not to leave the cooked greens in the ice bath for too long to preserve their flavor and nutrients.

    4 step by step photos on removing the shell off the tail of shrimps and the fastest way to cut shrimp.

    Pinch off the shrimp tail shells if needed (photo 1 above). 

    On a non-porous cutting board meant for raw seafood, line up the shrimp from left to right and cut into bite-sized pieces. Place shrimp into a large mixing bowl (photos 2-4 above). 

    prepare the aromatics

    Cut the ends off of the green garlic and mince the whole stalk, similar to the way you would slice scallions but taking the extra step to mince the white part (bulb). Don't have green garlic? You can substitute with 1 large clove of garlic, minced.

    Peel and mince 1 teaspoon of fresh ginger. Did you know that ginger is typically used with seafood in Chinese cuisine? It’s said to balance out the seafood scent or flavor (腥味).

    4 step by step photos on combining the dumpling filling ingredients.

    Add the minced ginger, rice cooking wine, ground white pepper, salt, and sesame oil to the bowl of shrimp (photos 1-2 above). 

    Give it a stir with chopsticks and then add the minced green garlic (photo 3). Add the snow pea leaves at the end before a final mix (photo 4). 

    fill and fold dumplings

    Prepare your “folding station” with the following: 

    • A clean and flat work surface
    • A small bowl of water for dipping your fingers in
    • A slightly damp clean kitchen towel or paper towel
    • One small (half) baking sheet lined with parchment paper
    • Another sheet of parchment paper of the same size for your second layer of dumplings
    • Dumpling filling
    • Small offset spatula. A butter knife or a small spoon would work too.
    • Dumpling wrappers
    8 step by step photos on how to fill and fold dumplings using pre-made dumpling wrappers.

    Place a small amount of filling (slightly less than 1 tablespoon) in the center of each wrapper, leaving about ½ inch of wrapper clear all around (photos 1-2 above). 

    Wet the top half of the edge with water and fold it into a half-moon shape. Press the edges firmly to seal the dumpling, making sure to press out air pockets from the center out. Then, wet the top edge of your half-moon and pleat by folding and pinching, starting from the center (photos 3-4 above). 

    Make 2 more pleats on each side, making a total of five pleats (photos 5-6). 

    Place the completed dumplings on a parchment paper-lined baking sheet. Make sure to space them apart so they don’t stick together. Cover the dumplings with a clean kitchen towel while you’re folding the others so that the edges don’t dry up. Repeat until all the filling is used.

    For a Chinese New Year tradition, add a slice of red chili pepper to the filling of one of the dumplings (photo 8). The person who ends up finding this dumpling will have good fortune for the year.

    Freshly folded dumplings lined up on a tray covered with parchment paper.

    pro tip: You can make large batches of dumplings quicker by using an assembly line method. Line up 4-6 dumplings wrappers and then add the filling to all of them before folding. Repeat in batches. I make up to 6 at a time when using pre-made wrappers since they tend to dry up quicker.

    boil dumplings

    Fill a medium pot with water and bring to a boil. Gently drop the dumplings in and give them a stir to prevent the dumplings from sticking to the bottom of the pot. Lower the heat to medium and cook until the dumplings float to the top and the wrappers turn slightly translucent (about 2 to 3 minutes).

    Top down view of just boiled dumplings in a small saucepan filled with water.
    What cooked dumplings look like.

    You can also tell they’re done when you see the shrimp turn pink through the wrappers as shown in the photo above.

    Remove dumplings with a slotted spoon and serve hot with or without a dipping sauce.

    To make an optional dipping sauce, stir together 1 tablespoon soy sauce, ⅛ teaspoon fresh red chili, and ⅛ teaspoon sesame oil in each sauce bowl. You can substitute a small squeeze of sriracha for the fresh chili if you like.

    💭 faq and expert tips

    How to freeze dumplings?

    Place the completed dumplings on a parchment paper-lined baking sheet. Make sure to space them apart so they don’t stick together. To add a second layer of dumplings, place a sheet of parchment paper in-between.
     
    Wrap the baking sheet well with plastic wrap and freeze. Transfer the frozen dumplings to another airtight container once solid and keep in the freezer until you’re ready to cook them.
     
    They can be frozen for up to 2 weeks.

    How to cook frozen dumplings?

    When ready, cook them in boiling water straight from the freezer (not defrosted). It's that simple!

    What if my dumplings don’t look “good?”

    Don’t worry, they will taste just as good! This is a common question that comes up when I use to teach dumpling classes.

    Folding is part of the fun and I always encourage fun over fuss. Getting a consistent fold just takes practice. Plus, it’s more enjoyable to fold dumplings with family members and everyone's will look a little different.

    Chinese New Year dumplings meaning

    Jiaozi (dumplings) have two main symbolic meanings during the Lunar New Year.

    First, they represent prosperity because they are shaped like old Chinese money called yuanbao (元寶). Traditionally, a single coin is put inside one of the dumplings for a lucky person to find. My grandmother used to do this!

    The second meaning is family unity since many families spend this time making dumplings together.

    What dishes can I serve with this?

    A simple vegetable dish like stir-fried water spinach would work great! For dessert, you can make this super easy kabocha squash porridge with tang yuan (sweet rice balls).

    COOKING WITH KIDS - what can kid chefs help with?

    • mix the dumpling filling
    • Help with filling and folding dumplings

    Let me know if you have any questions at all in the comments below.

    Happy cooking! ~ Cin

    🍲 related recipes

    • opo squash soup with meatballs 瓠子肉丸湯
    • corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)
    • bitter melon soup with pork ribs 苦瓜排骨湯
    • purple daikon radish recipe: quick & easy

    Please give this recipe a star rating if you make it. I would love to hear from you. If you have any questions at all, let me know in the comments below.

    Disclosure: The recipe below may contain affiliate links. As an Amazon Associate I earn from qualifying purchases (your price is not affected by this commission). If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions. See our Disclaimer for more information.

    Boiled dumplings filled with snow pea leaves and shrimp in a wood bowl.
    print recipe pin recipe
    5 from 12 votes

    snow pea leaves and shrimp boiled dumplings 豆苗蝦水餃

    Juicy and super flavorful Chinese boiled dumplings filled with snow pea leaves and shrimp (豆苗蝦水餃). It's the perfect recipe if you’ve never made dumplings before but always wanted to try. With pre-made dumpling wrappers, this recipe is easy and quick to make.
    prep time50 mins
    cook time10 mins
    total time1 hr
    servings: 36 dumplings
    author: cindy chou
    Prevent your screen from going dark.

    watch it step-by-step: the sound of cooking® video

    ingredients

    dumplings

    • 1 quart water for an ice bath
    • 2 cups ice
    • 2 tablespoons salt, kosher
    • 1 bunch snow pea leaves, roughly chopped (about 5 cups)
    • ½ pound peeled and deveined shrimp
    • 1 teaspoon minced fresh ginger
    • 1 teaspoon rice cooking wine
    • ⅛ teaspoon ground white pepper
    • 1 teaspoon salt, kosher
    • ½ teaspoon sesame oil
    • 2 stalks green garlic ends removed and minced (can subsitute with 1 large clove of garlic, peeled and minced)
    • 1 pack Chinese dumpling wrappers (see notes)
    • 1 small mild red chili pepper, optional for a Chinese New Year tradition (see notes)

    optional dipping sauce

    • 4 tablespoons soy sauce, low sodium, divided
    • ½ teaspoon sesame oil, divided
    • ½ teaspoon minced fresh red chili pepper, divided (see notes)

    instructions

    make the dumpling filling

    • Prepare an ice bath by combining 1 quart of water and 2 cups of ice in a medium mixing bowl.
    • Fill a medium saucepan with water, bring to a boil, and add 2 tablespoons of salt.
    • Blanch the snow pea leaves by cooking them in boiling water just until they turn bright green (about 30 seconds) and strain. It helps to cook them in the strainer if you have one that fits. Immediately shock them in the ice bath until they’re thoroughly cooled. Then, remove from the ice bath and allow excess water to drain. Note: try not to leave the cooked greens in the ice bath for too long to preserve their flavor and nutrients.
    • On a non-porous cutting board, line up the shrimp from left to right and cut into bite-sized pieces. (See the post or video for visuals on this technique for quickly cutting shrimp).
    • Place the prepared shrimp into a large mixing bowl. Add the minced ginger, rice cooking wine, ground white pepper, salt, and sesame oil. Give it a stir with chopsticks and then add the minced green garlic. Add the snow pea leaves at the end before a final mix.

    assemble and fold the dumplings

    • Place a small amount of filling (slightly less than 1 tablespoon) in the center of each wrapper, leaving about ½ inch of wrapper clear all around.
    • Wet the top half of the edge with water and fold it into a half-moon shape.
    • Press the edges firmly to seal the dumpling, making sure to press out air pockets from the center out.
    • Then, wet the top edge of your half-moon and pleat by folding and pinching, starting from the center. Make 2 more pleats on each side, making a total of five pleats. (I walk through this process step-by-step in the video and in the post above).
    • Place the completed dumplings on a parchment paper-lined baking sheet. Make sure to space them apart so they don’t stick together. Cover the dumplings with a clean kitchen towel while you’re folding the others so that the edges don’t dry up.
    • Repeat until all the filling is used.

    boil dumplings

    • Fill a medium pot with water and bring to a boil. Gently drop the dumplings in and give them a stir to prevent the dumplings from sticking to the bottom of the pot. Lower the heat to medium and cook until the dumplings float to the top and the wrappers turn slightly translucent (about 2 to 3 minutes). You can also tell they’re done when you see the shrimp turn pink through the wrappers.
    • Remove dumplings with a slotted spoon and serve hot with or without a dipping sauce.

    optional dipping sauce

    • In each sauce bowl, stir together 1 tablespoon soy sauce, ⅛ teaspoon fresh red chili, and ⅛ teaspoon sesame oil.

    equipment and highlighted ingredients

    Top down view of a quarter sheet tray with parchment paper.
    small sheet pan
    Long bamboo cooking chopsticks over a white background.
    cooking chopsticks
    Top down view of a stack of glass mixing bowls.
    mixing bowls
    A white kitchen side towel over a white background.
    kitchen towels
    Top down view of Fung's Village brand Chinese dumpling wrappers.
    Fung's Village dumpling wrappers

    notes

    For detailed step-by-step photos on how to prepare the ingredients and fold dumplings, please refer to the post above or watch the instructional cooking video.
    Any extra prepared dumplings that you don't cook should be frozen according to the instructions above. Frozen dumplings shouldn't be defrosted before cooking, so cook them straight from the freezer.
    dumplings wrappers: Each pack contains about 36-50 wrappers, depending on the brand.
    Fong's Village brand premade wrappers are my favorite since they feel very close to homemade ones. They don’t get dried up as easily and have the perfect thickness, giving the dumplings a nice chewy bite. In Taiwan, we would call this texture “Q.” 
    You should be able to find it at a 99 Ranch Market in CA, NV, OR, WA, TX, MA, NJ, MD, and VA.
    As an alternative, you can try another brand from a Chinese, Korean, or Japanese market. I sometimes like to use gyoza wrappers from any Japanese market when I want thinner wrappers.
    Keep the wrappers covered with a damp towel as you work to prevent them from drying out.
    dipping sauce: You can use red anaheim chili for a milder spice or thai chili for a spicy kick.
    make ahead: Assembled dumplings can be frozen for up to 2 weeks. Wrap the baking sheet well with plastic wrap and freeze. Transfer the frozen dumplings to another airtight container once solid and keep in the freezer until you’re ready to cook them. When ready, cook them straight from the freezer (not defrosted).

    for a Chinese New Year dumpling tradition: the lucky dumpling

    Add a slice of red chili pepper to the filling of one of the dumplings. The person who ends up finding this dumpling will have good fortune for the year.
    course: Main Course
    cuisine: Chinese
    keyword: boiled, chinese new year, dumplings, jiaozi, lunar new year, pescatarian, shrimp, snow pea leaves
    difficulty: moderate
    yield: 36 dumplings
    tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.
    Share by Email

    free dumpling recipe PDF

    Want a free PDF with this dumpling recipe plus two other filling options? Grab it here.

    « roasted honeynut squash to satisfy your vegetarian foodie craving
    purple daikon radish: the ultimate ingredient guide for cooking »
    • share
    • email it

    Reader Interactions

    Comments

    1. veenaazmanov says

      January 29, 2021 at 3:51 am

      This is such a unique and flavorful recipe. My kids love Chinese Cuisine and so definitely this one is special too. Thanks. I am in for it this weekend.

      Reply
      • cindy chou says

        February 02, 2021 at 11:35 pm

        So happy to hear! I hope you and your family enjoyed the dumplings!

        Reply
    2. Jenny says

      January 29, 2021 at 8:30 pm

      I love your post! We love dumplings, but I never make them. You inspired me, so I will follow your guide and make them this weekend; They look amazing! Wish me luck! Thanks for a terrific post and recipe.

      Reply
      • cindy chou says

        February 02, 2021 at 11:34 pm

        Thank you so much, Jenny! You've probably already made them, but if not, good luck! I hope you enjoyed the process and the recipe 🙂

        Reply
    3. Holly says

      January 29, 2021 at 11:09 pm

      A friend made these once for me and I'd love to try them myself. I think the key will be using the premade dumpling wrappers. Thanks for the step by step instructions!

      Reply
      • cindy chou says

        February 02, 2021 at 11:31 pm

        Premade dumpling wrappers are a huge time-saver and so helpful! Hope you're able to make your first dumplings soon 🙂

        Reply
    4. Amy says

      January 30, 2021 at 12:38 am

      I love making dumplings at home with my daughter but I've not made one with snow pea leaves before. And I actually like this vegetable so not sure why I never thought to use it! Love your fold and pleat method. Will try it this weekend!

      Reply
      • cindy chou says

        February 02, 2021 at 11:27 pm

        They're so fun to make as a family! I'm glad to hear you'll give the snow pea leaves and shrimp filling a try. Hope you enjoyed it!

        Reply
    5. Marissa says

      January 30, 2021 at 2:48 am

      Dumplings are one of my favorites! I love making them at home and make them often, though I can never get each one to fold the same way Thanks for sharing such detailed instructions. I'm looking forward to trying these next time!

      Reply
      • cindy chou says

        February 02, 2021 at 11:23 pm

        It's hard to get identical folds! You really have to get into a groove, but that only happens for me if I'm making super large batches. It's ok, they kind of all look the same once you cook them and definitely all taste the same 😛 Would love to hear how you like these once you give them a try!

        Reply
    6. Jamie says

      January 30, 2021 at 4:09 am

      I love the flavor of snow pea leaves! It's such a great idea adding them to dumplings with the shrimp. I can eat about a dozen of these!

      Reply
      • cindy chou says

        February 02, 2021 at 11:19 pm

        I agree, snow pea leaves taste so good! Glad you like the filling combo 🙂

        Reply
    7. Kim says

      January 30, 2021 at 7:57 am

      I grew up making these with my mom, but never really was too inspired to make them again... until I saw your post! It’s been the one thing I was looking forward to on my weekend off! Just finishing making these- and hands down the best dumpling recipe. Thank you for all the details and helpful tips!!

      Reply
      • cindy chou says

        February 02, 2021 at 11:13 pm

        Hi Kim, this just made my day! I know how precious time off is, especially when you usually work weekends, and feel honored that my recipe made it into your kitchen. So happy to hear you enjoyed the dumplings and thank you for taking the time to leave a comment and rating! 🙂

        Reply
    8. Kari says

      January 30, 2021 at 10:14 pm

      My little one and I made dumplings some weekends ago together and it was such a great experience for us both! I love your tips here and will use them to improve on ours. Thanks

      Reply
      • cindy chou says

        February 02, 2021 at 11:16 pm

        That sounds lovely, Kari! My childhood memories of making dumplings with a grownup are some of my most treasured. Hope these tips help next time.

        Reply
    9. Kushigalu says

      January 31, 2021 at 6:27 am

      Love dumplings but never tried this filling. Sounds like wonderful combo. Pinned to try this soon.

      Reply
      • cindy chou says

        February 02, 2021 at 11:17 pm

        Dumplings are wonderful, aren't they? 🙂 Happy to hear you'll be giving this filling a try. Let me know if you have any questions!

        Reply
    10. Sam says

      January 31, 2021 at 5:01 pm

      This looks so good and sounds super delicious. I love trying new recipes. Can't wait to pick up to ingredients and try these dumplings!

      Reply
      • cindy chou says

        February 02, 2021 at 11:44 pm

        Hi Sam! Happy to hear this recipe made it on your to-try list. Let me know if any questions come up!

        Reply
    11. Minil Chang says

      June 19, 2021 at 7:04 am

      Healthy ! fresh ! Delicious easy for cook when busy hurry time. You can make more keep in frozen, those beautiful dumplings you make!

      Reply

    share your thoughts below. let's chat at the kitchen table: Cancel reply

    Your email address will not be published. Required fields are marked *

    recipe rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Headshot of Cindy smiling while wearing a white shirt and gray chef's apron standing in front of a blue background.

    Hello! I’m Cindy Chou, RDN (she/her/她), a Taiwanese American chef and Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I'm also a hotpot addict and love to cook Taiwanese and other Asian cuisine-inspired dishes. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

    more about me →


    lunar new year recipes

    • boiled dumplings with juicy snow pea leaves and shrimp 豆苗蝦水餃
    • easy yuzu ramen with roasted turkey and shishito peppers
    • stir-fried morning glory 蒜炒空心菜
    • korean pumpkin porridge with sweet rice balls

    popular recipes

    • coconut watermelon milk 西瓜牛奶 (用椰奶)
    • taiwanese summer squash fava bean cold noodles
    • ginger lemon honey tea

    free cozy soups guide

    Have you eaten yet? Want to get recipe updates, pro cooking tips, and nutrition info on Asian ingredients straight to your inbox? Sign up here for updates and a FREE Cozy Taiwanese & Asian Soups Guide.


    as seen on

    Text logos for the following publications or companies displayed: Mashed, Flipboard, Buzzfeed, Food Insider, Tasting Table, Finding Vegan, Food Gawker, Yummly, and Blog Lovin'.

    Footer

    ↑ back to top

    about

    • about
    • privacy policy
    • disclaimer
    • terms of use

    newsletter

    • sign up! for emails and updates

    contact

    • contact - say hello
    • work with cindy
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Sound of Cooking® • All rights reserved.

    • share
    • pin
    • tweet
    • reddit
    • yummly
    • share
    • flip
    • mix
    • send
    manage cookie consent
    We use cookies to optimize our website to ensure you get the best experience.
    functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    view preferences
    {title} {title} {title}
    manage cookie consent

    To provide the best experiences, we use 🍪 cookies (fresh baked) to optimize our website. By sticking around, you're agreeing to our Terms & Conditions, Privacy Policy, and Disclaimer.

    functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    view preferences
    {title} {title} {title}