![]() ![]() Is there a prefered number of pleats on each side? I've found it's best if you cook them still slightly frozen.Īnd, for further clarification, when I learned to make them, the filling is raw when you assemble the dumplings - not cooked as I have seen in a few recipes. When I make them, I made tons of them and freeze them. I also learned that you don't just plop the dumplings in the pan you start at the center and arrange them concentrically, and sort of tight together, so that when they are done, you can invert them on a place (and they are all stuck together) and have a nice, pretty pattern. This is the method I learned many years ago in Taiwan. Try it, it's a fun trick that works well. Clarification!īy frying the bottoms before you add the water you promote an extra crisp crust during the second frying. Just noticed a lot of discussion over a long period of time and I thought that a clear statement of the classical technique would be helpful. * If the water doesn't evaporate quickly enough you have used too much. *You are really steaming (not boiling) the dumplings, then frying their bottoms crisp. *Conversely if the filling undercooked that they haven't been covered long enough. *If the filling is overcooked then you have let them cook covered for too long. This should take 3-4 minutes if the meat is at room temperature when you start, or a couple of minutes longer if it is frozen.Ĥ) Uncover the pan, let all the water evaporate, add another tablespoon of oil (if necessary) and cook for an additional 2-3 minutes until the dumpling bottoms are well crusted. Continue cooking, covered the whole time, until most of the water is absorbed and the dumpling filling is almost cooked through. Put the dumplings in flat side down, and cook for about a minute until the bottoms just start to color lightly.ģ) Next add about 1/2 cup of water, raise the heat and cover the pan. I like to use a black cast iron skillet that is extremely well seasoned, but a non stick pan works perfectly (better).Ģ) Pre-heat the pan and add a couple of tablespoons of vegetable oil. That is when they are ready.ĬLARIFYING THE TECHNIQUE FOR PAN-FRYING DUMPLINGSġ) Use a well seasoned pan. If the frying pan is being cooperative, then there is a precious window of a few seconds when the bottom of the dumplings are thoroughly crisply fried and they come away from the surface of the pan before burning/sticking again. I add oil with the water at the beginning. Also sometimes I ladle off a bit of the liquid if I feel it isn't going down fast enough. But I do the boiling with the gas turned high so the water boils off asap. They end up slightly overcooked, for which the crisping on one side compensates. Next time I'll try FG's way - in a deep pan. My frying pan method often means they get stuck to the bottom of the pan and are damaged when I try to get them out - but that's part of the charm. However, what I love about potstickers is the fact that on one side they are soft, and on the other they are crisp - almost burnt. My wok is well-loved and old, so the dumplings don't stick at all. When using the wok I am unable to refrain from stir-frying out of sheer habit which means the dumplings got fried lightly all over. ![]() Altogether quicker and tidier but I'm not convinced by the results - elegant but a little anodyne. Definitely less messy, apart from that moment when the dumplings are added to the wok with an almighty splatter. ![]() Unconvinced by K's assertion of the potential glamour, as opposed to unholy mess, of my method of cooking potstickers, I tried the other method last night: boiled in a pan of water then fried in the wok. definitely a step behind restaurant ones Edited Januby Jon Tseng (log) Well the microwave seemed a good idea at the timeĮdit: inspired by all this malarky just steamed a packet of no-name shao mai from the chinese supermarket in brixton - ok moistness but a bit lacking on the flavour/salting front (think cuz too much flour, no prawn, too much fat and gristle making up the weight). Propah dim sum too fiddly to do at home - generally you need a black belt in rice flour wrappers, three years study in a remote monestary attached to a floating restaurant &tc &tc to do it properly Made baozi (steamed buns) a while ago, but mum did most of the work Excellent made with pork and jiu cai (chinese chives) Only jiaozi (which the Japanese stole, grilled and served up as gyoza - they're not generally that bright, you know). But maybe that's optimistic haven't tried other brands. Do you make 'em or not eat dumplings at home?īased on quality of sample, I'm guessing we're paying for brand. ![]()
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