The Chinese grocery shop near me sells a few varieties of frozen pork
dumplings. I've tried a few and noticed that some are better than others.
Best so far are labelled as Peking Pork Dumplings. I quite fancy making
some myself, so would be grateful for a recipe if any body has a good one.

All the frozen dumplings say cook from frozen in boiling water, but I've
been told they are better if steamed. Any thoughts?

David

Yup - they're Peking Dumplings and they're great. I make them at home,
and the best way to do them is a bit like a fondant potato, where you
put them in a pan with a shallow layer of boiling water, which steams
*and* fries them (once the water has boiled off) so you've got a crisp
bottom and soft top. I blogged the recipe (and the steaming/frying
method) he

http://www.gastronomydomine.com/2005...dumplings.html

(Please note that my dumpling folding technique is extremely
inelegant.)

Liz

--
www.gastronomydomine.com

squeezeweasel wrote, On 20/06/2006 13:18:
Yup - they're Peking Dumplings and they're great. I make them at home,
and the best way to do them is a bit like a fondant potato, where you
put them in a pan with a shallow layer of boiling water, which steams
*and* fries them (once the water has boiled off) so you've got a crisp
bottom and soft top. I blogged the recipe (and the steaming/frying
method) he

http://www.gastronomydomine.com/2005...dumplings.html

(Please note that my dumpling folding technique is extremely
inelegant.)

Liz

--
www.gastronomydomine.com


Thanks for the reply. They look great, I'll give it a go once I've
collected all the ingredients.

Small world but the way. I'm in Cambridge as well! Where do you
recommend for Chinese ingredients. I usually use the small shop on
Wulfston Way.
Cheers
David

Small world but the way. I'm in Cambridge as well! Where do you
recommend for Chinese ingredients. I usually use the small shop on
Wulfston Way.
Cheers
David

There are a couple of larger Chinese supermarkets on Mill Road (Cho Mee
and Winfield); they're both pretty good. I also go to Oriental City in
Edgware quite a lot, where there's a really excellent *large*
supermarket which also covers a lot of Malaysian, Thai, Japanese and
Korean ingredients. The long drive is a nice excuse for a lot to eat at
the food court.

--
www.gastronomydomine.com

On 20 Jun 2006 05:18:45 -0700, "squeezeweasel"
wrote:

Yup - they're Peking Dumplings and they're great. I make them at home,
and the best way to do them is a bit like a fondant potato, where you
put them in a pan with a shallow layer of boiling water, which steams
*and* fries them (once the water has boiled off) so you've got a crisp
bottom and soft top. I blogged the recipe (and the steaming/frying
method) he

Using a non-stick pan is really helpful. They aren;t called
potstickers on the west coast for nothing.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

I like to steam them frozen until they are soft.

Then I brown them with a little oil in a non-stick pan.

They come out pretty good.

Ill try the one pan method.

Thanks
Bruce

Anyone try Trader Joe's pork dumplings?

"Bruce K." wrote in message
...
I like to steam them frozen until they are soft.

Then I brown them with a little oil in a non-stick pan.

They come out pretty good.

Ill try the one pan method.

Thanks
Bruce

Anyone try Trader Joe's pork dumplings?


I have found quite a lot of their frozen oriental foods to be
rather good. It is not the same as making the food yourself but
a lot less work. Their Dim Sum Shrimp Har Gao and Shu Mai (going
by memory, may have misspelled!) are particularly good. You can
concoct your own dipping sauces or simply use Japanese Ponzu
Sauce. I know that's cross-cultural but it works well!

--
James Silverton,
Potomac, Maryland

Cape Cod Bob wrote:

Using a non-stick pan is really helpful. They aren;t called
potstickers on the west coast for nothing.

Potstickers is the original Chinese term for dumplings cooked with the
fry/steam method.

On 2006-06-20 08:26:56 -0300, DavidM said:

The Chinese grocery shop near me sells a few varieties of frozen pork
dumplings. I've tried a few and noticed that some are better than
others.
Best so far are labelled as Peking Pork Dumplings. I quite fancy making
some myself, so would be grateful for a recipe if any body has a good
one.

All the frozen dumplings say cook from frozen in boiling water, but
I've been told they are better if steamed. Any thoughts?

David

I tried to translate the Chinese recipe from Wikipedia into English,
but it is too complicated. I finally give up.

For my personal taste, I would say the frozen dumplings are more tasty
in boiling water. I have no idea what is the cooking instructions on
the one you bought, but it is better to add one bowl of cold water
after the water first boiled, and wait till it boils again.

Chen