Posted on 04/21/2013 6:54:05 PM PDT by nickcarraway
Thanks, now that I know what it is, I think I have had them before.
Uh-uh. Chicken stock goes into the pan to cook the browned dumplings. The pan is covered while cooking and after a few minutes, uncovered to allow the broth to cook away and allow the bottom of the dumplings to form a browned crispy bottom. Using a non stock pan, or enough oil, they won’t stick. ( I just ended 38 years of teaching Chinese Cooking)
I grew up in Monterey Park.
Okay, maybe I’ll make my own gyoza..but there are flecks in there of something besides soy and rice vinegar in there. A touch of wasabi sounds great.
I sauteed the won tons(chicken and cilantro) and shrimp pot stickers in a little canola oil until they were nice and brown,,then added a few T. water and covered them for about seven minutes...really good for frozen food.
You are the master!
They are easy but time consuming to make.
Problem is you eat one, and you’re hungry two hours later.
Xie xie! Making those dumplings, and the inverting them on a plate always brought oohs and ahs. A great dish and fun to make ———AND eat!
I was at a trade show recently with many exhibitors from China. It was funny to watch them eating slices of pizza with chopsticks. :)
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