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Topic: japanese dumplings  (Read 1270 times)
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« on: May 26, 2008 07:45:04 PM »

So I decided to make Japanese dumplings today.  I had the dumpling wrappers and the little plastic dumpling former.  I whipped up a filling and formed my dumplings.  They came out perfect....until I tried to cook them.  I read somewhere that you are supposed to fry them then add water to the pan and let them boil.  I did this but somewhere after I added the water, they stuck to the bottom really bad and only about 1/4 of them came out of the process intact.  They are referred to as "pot stickers" but I was hoping for better odds than that! 

Has anyone ever made these before?  I could use some tips ;o)

« Reply #1 on: May 27, 2008 09:27:35 AM »

My experiences have always been the same as yours.  I was thinking about this the other day, though.  I have one of those veggie steamer/rice cooker thingies and I think that if you steam them first, then fry them you would get better results.  I'm going to try it that way and see what happens. 

What kind of filling did you use?  I love dumplings.
« Reply #2 on: May 27, 2008 06:46:42 PM »

The filling was't from any recipie.  I just chopped up mushrooms, carrots, green onions, garlic, tofu and lotus stalks from the can.  I sauteed with ghee, soy sauce and mirin and a dash of ume vingar. 

I put the ingredients in as listed and as I chopped them.  The carrots may have been a bit to crisp for most peoples tastes but i really don't like mushy vegetables.  I also added the green parts of the onions last with the lotus stalks.  And I added more soy sauce with the tofu. 

My only complaint was that I didn't realize how little would fit in each dumpling.  I would have either chopped everything smaller or had less ingredients so that there was a greater possiblity of everything getting in each dumpling.

« Reply #3 on: May 28, 2008 05:49:38 AM »

Same as CraftyZedral, I boil/steam them then quickly fry to get a crisp bottom. That might work better Smiley?
« Reply #4 on: May 30, 2008 11:23:08 AM »

I don't make them myself but I do buy the frozenone all the time. your pan needs to be very hot Then add the oil. When I fry them, I make sure that I flip them over or just move them around so that they don't stick before I add the water. You should only use about 1/2 cup ( not a lot ). Cover them and leave for about 1-3 mins. I hope this will help you.  Wink

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« Reply #5 on: May 30, 2008 06:25:00 PM »

I went on a bit of a gyoza-spree a few weeks ago, I found that if you handmake the pastries they don't stick as much, though they may be a bit thick for some peoople. But yes, steaming then first might help.

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« Reply #6 on: May 30, 2008 07:07:57 PM »

i just made some tonight!  i let the pan get really hot, brushed it with a little oil, let them cook for 2 minutes, added 1/3 cup chicken broth, covered it and turned it from medium heat to low heat and let them cook for another 2 minutes.  i had hardly any stick at all.  so i hope that helps!

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« Reply #7 on: June 02, 2008 05:40:13 AM »

thanks everyone for your tips! 

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