@davidr@hachyderm.io there’s a lot of practice in making a batch of dumplings! how did yours turn out?
Brent Lineberry
Web and app developer. Coffee, beer, and running, in any order.
Web and app developer. Coffee, beer, and running, in any order.
@davidr@hachyderm.io there’s a lot of practice in making a batch of dumplings! how did yours turn out?
Last week I made the Japanese-Style Pork and Cabbage Gyoza Filling for Dumplings recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
The gyoza came out well. My son said they tasted just like what he gets at restaurants. 4 stars ★★★★☆
They released fine from the pan, which was my biggest worry. I think I should’ve let them cook longer for more browning and less gumminess. These had a crisp bottom and less crisp top.
Trying my hand at “dumpwings” with some leftover frozen dumplings. This is where starchy water is used to cook potstickers such that a thin crispy layer results.