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. In order to simplify further, perhaps I'm just a dim sum snob.Do you make 'em or not eat dumplings at home?īased on quality of sample, I'm guessing we're paying for brand. In this one instance, I was wrong in that the result was commensurate with the original results, but we're not talking industrial frozen food. Tasted just like the ones in the parlor, and with comparable MSG to boot. When frying, one has to sizzle the base and then lid on for steaming effect. The instructions were simple, do not defrost, just steam or fry. They were sourced from a renowned dumpling parlor in Melbourne's Chinatown, called funnily enough, The Shanghai Noodle House. These were not strictly dim sum dumplings, but rather pork and vegetable dumplings of the Shanghainese variety. If its innate, not all people have it, but that's no great sweat is it? Sure, if there are good frozen products, then good, I buy frozen peas and carrots.Īnyhow, in the interest of empirical science, I purchased a batch of frozen dumplings. It's about dedication and the innate need to have something good. The point I was trying to convey is very simple: Anyway, the dim sum is better in Adelaide anyway! It's like, a 3 day drive from Adelaide to Sydney. I didn't do that for Ben on his visit because he gets fresh all the time? The key is to keep them well sealed, but not for too long. Today, I still make ahead when I know I need a large supply.like for my foodblog. I froze them individually, then steamed up upon request. The left over dim sum was what got me to serve luncheon platters. They patiently sat in a back room, spent a week showing me how to make those pesky pleats in har gow and sui mai, and made more than enough for our next event. Wong's little shop burned down acouple weeks before Xmas, and that was when I called in my Mom and her little old lady friends. The only complaint I had was the filling for char sui baos.too much dough and not enough filling. The fillings were flavourful and they steamed up nicely. I didn't have the know-how at that time to make thousands of these little treats for the hords in Brandon. The first time I did a Lunar New Year dim sum buffet ( yup.buffet!) at my old restaurant, we ordered from a little shop in Winnipeg (2.5-hour drive) that made and froze dim sum for sale to grocery stores.
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