Comments on: real life test kitchen: pork dumplings

By: Heather

Heather — Wed, 09 Aug 2006 18:39:09 +0000

For folks looking for recipes, Alton Brown's is tasty...and now I can't stop thinking about making these tonight. When I was a kid, my family would have gyoza-making nights ("gyoza" is the Japanese name for potstickers) and to help our little hands, we had plastic presses. SO EASY. You slap a wrapper on the little form, brush it with a pastry brush dipped in water, drop a teaspoon of filling, and close the press. We'd fry a ton up and eat them for dinner -- just plates and plates of gyoza -- and freeze the rest. YUM!

By: Erica P

Erica P — Wed, 09 Aug 2006 17:50:00 +0000

I have to agree with Megan- I’m very impressed! So now that you’ve got me craving homemade dumplings I have an important questions… What recipe did you use? I want to get the ratio of ingredients for the filling correct. Do you have to cook the filling before you make them? Or maybe all the cooking happens once inside?

By: megan k.

megan k. — Wed, 09 Aug 2006 14:47:01 +0000

These look restaurant-worthy, B.! I’m very impressed. I might have to seek out some dim sum later.

By: mamichan

mamichan — Wed, 09 Aug 2006 14:44:17 +0000

Yum, now I’m craving dumplings! I basically do the same thing, except I brown the bottoms in just oil first, then add water so that the dumplings are about 1/2 covered, then simmer away. After the water has boiled off, I re-crisp the bottoms by adding a bit of sesame oil. I’ll try your technique next time, it seems easier.