Web and app developer. Coffee, beer, and running, in any order.
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.
For last week’s Pork and Shrimp Dumplings, I also made Kenji’s Homemade Dumpling Wrappers recipe from The Wok.
It worked fine. I’ll happily give it another try.
Last week I made the Pork and Shrimp Dumplings recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought these dumplings were very good. The steaming worked very well, and the post-steam panfry was very easy and delicious also. 4 stars ★★★★☆