« M is for Meme, Masochism | Main | Dunkiin Dönuts Training Video (Re-released) »

January 19, 2007


I made these once. Not the Saveur recipe; it was an old Time-Life cookbook. Isn't it amazing that you can make dumpling wrappers from mere flour and water?
Ya-hah. Good goin'.
(Oh, I can't stop now. Must tell you: I bragged about my pot stickers to one of the food editors at Sunset magazine. She said "Why on earth would you make your own when you can just buy them?" I was, frankly, dumbfounded. Cuz they're good?)

Mmm, dumplings. I like them with dried day lilies and shredded mushrooms (shiitake, wood ears, and black mushrooms are all good), too. Is that the top shown in the picture, or a side? The way I have helped cook them, we packed them into a pan with the pinched-together side up.

Well, Noami, that sounds mighty tasty. In my pic, they're sort of diagonally piled up, so it's more of a top view. You can probably cook a lot more at a time your way. Interesting. Not as much surface area browned, though, probably. Hmmm, this requires some further calculations...

CC - Mere flour and water amaze me daily. Cruel, cruel, yet amazing gluten. (I guess Sunset doesn't know what's good!)

These dumplings are super-fantastic. Especially with the 50-50 vinegar-soy sauce mix for dipping!

My only complaint is that Tammy only cooks 3 of them for me at a time! Booo!

Yesterday, you got four!

Hmm, the potsticker recipe I use requires boiling water. Ouch to work with. I wonder if it makes a difference in the dough? I like to avoid second degree burns, but I bear with it for the sake of dumplings.

Now, that's a question I don't really know the answer to. My guess would be, maybe. But since testing it out would require experiencing that burning sensation, I'll just pretend like you never asked.

The comments to this entry are closed.



  • My first book is available now at Amazon, B&N, or your favorite indie book store. Stay tuned for my second book, due out Spring 2016!
Related Posts with Thumbnails