Great in any language, in any cuisine, I’ve written about my love for dumplings before.
Yesterday, Val and I made veggie dumplings and pork dumplings and what’s a better way to spend Sunday night and practicing different dumpling folding techniques with a friend? Lots of steaming and chopping was involved but we had a ton of fun.
For the veggie filling we used:
- ginger
- bok choy
- cabbage
- scallions
- mushrooms
- unidentified delicious green that tasted somewhat watercress-y but milder
I also learned a new trick: If you are frying dumplings, once they brown on the bottom, you need to add a splash of cornstarch-ed water (1 tsp cornstarch per cup) into the pan so that the dumplings don’t stick. The mixture forms a lace-y pattern and makes that crispy taste and no burning easy to achieve!
nice trick to make the dumpling don’t stick..
i,ll give it a try for sure….
thx for sharing then
Sure! Hope it helps.