Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s My Mom’s Beef and Vegetable Filling for Dumplings recipe from his The Wok cookbook.
The dumplings were, again, good! My son happily ate them even knowing they had spinach and carrots in them. 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 ★★★★☆