got back to my "roots" in the kitchen tonight! potstickers!

[vash]

as a chinese dude, i make pretty crappy chinese food. some little old lady has been trying to teach me. my grandma used to make these, when i was super young. this is my very first batch. pork and chive potstickers. YES! you can see the ones on the very lower left. i had crappy skills folding and sealing them. the learning curve was fast! i'm gonna freeze the sheet and bag them up in a ziploc. tomorrow, i'm gonna try pork and corn ones.

funny, i made these because i got in an argument with the wife, and she needed alone time to study for a final tomorrow. great therapy.. (i was being a dcik )

[126coupe]

very nice technique

[BRPORSCHE]

Those look awesome! I had penne with chopped up asparagus bacon in a creamy mozzerella sauce.

I'd demolish those vash.

[Jagshund]

You're making me hungry and all I have on hand are fudge krispy treats and rice krispy treats.
Looks like a dish I used to eat all the time over in South Korea. Yakisobie? Yakimando? God, it's only been twelve years and . . . oh, it's been twelve years. I guess I was bound to forget it sometime.

[jyl]

Look great!

How do you cook them? Do you let them stick to the pan, then release them with water? That's the way I used to do it. Lately I use a cast iron pan and fry them with no sticking and no water.

as a chinese dude, i make pretty crappy chinese food. some little old lady has been trying to teach me. my grandma used to make these, when i was super young. this is my very first batch. pork and chive potstickers. YES! you can see the ones on the very lower left. i had crappy skills folding and sealing them. the learning curve was fast! i'm gonna freeze the sheet and bag them up in a ziploc. tomorrow, i'm gonna try pork and corn ones.



funny, i made these because i got in an argument with the wife, and she needed alone time to study for a final tomorrow. great therapy.. (i was being a dcik )

[Dottore]

Those look great. One of my favourite comfort foods.

[Jim Richards]

Wow, those look great! My wife used to make her gioza (sp?) wrappers when we were first married. I used to tease her about her Cadillac-size gioza. Nowadays, she buys them like you.

Do you ever eat them just boiled? I prefer potstickers, but enjoy them both ways.

[vash]

i just steam them. on parchment paper, so they wont stick to the basket.

i do like them pan fried and steamed. put them in a greased fry pan, add hot water, boil/fry them till water evaporates..then eat with soy and ginger.

[tangerine911S]

Those do look good. What's your recipe for the filling?

[krystar]

awesomes!

when my family makes em, we almost always make our own dough for wrappers. makes it extra good hehe. backyard grown chives too.

[pete3799]

Will you take $10.00 + shipping?

[vash]

Originally Posted by tangerine911S

Those do look good. What's your recipe for the filling?

i didnt measure anything. except the pork meat. 1.3 lbs.

i added, grated ginger, salt, white pepper, sesame oil, chives. that's it.

if i did it again, i would sprinkle in some corn starch to tie it togther tighter. and maybe some garlic, and chili flakes, maybe a splash of chinese cooking wine. (mirin?).

next time.

[masraum]

I like gyoza. Those look great! I really love siumai(sp) which is very similar.

[trekkor]

Invite me over!


KT

[126coupe]

Dipping Sauce:

Soy
Vinegar
Honey
Chili Paste
minced garlic
Sesame Oil (a few drops)

[vash]

my wife is still pissed at me...i'll have another tray of "therapy" done tonight!

[TSNAPCRACKLEPOP]

yummy!

stopped in a store recently and found restaurant pac containg 60 for $5.49. was not sure, so i just bought one, went back, sold out (a freight salvage place)

luv dim sum w ginger

[Joeaksa]

You can come to ANY of our BBQ's anytime! Looks yummy!

[jyl]

There's the variation, dumplings that have some solid filling but are also full of yummy broth, you bite and the broth comes flowing out. Anyone make those?

[vash]

Originally Posted by jyl

There's the variation, dumplings that have some solid filling but are also full of yummy broth, you bite and the broth comes flowing out. Anyone make those?

shaolong bao! have you seen the recipe for those? you have to cook down a flavorful pork broth. chill it into a sheet, and cut that sheet of gelatnious broth into tiny cubes. you make the dumplings, and into each ball of meat, you place one of your jello cubes. then button the dumpling TIGHT! when you heat it, the jello dissolves into that soupy broth. effen great.

for all the bay area guys, go to Kingdom of dumpling, in the sunset. best EVER!