Comments on: Dumplings In A Row http://www.reluctantgourmet.com/blog/appetizers/dumplings-in-a-row/ You Have To Eat, So Learn To Cook & Eat Well Fri, 19 Mar 2010 18:20:47 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Kari http://www.reluctantgourmet.com/blog/appetizers/dumplings-in-a-row/comment-page-1/#comment-76234 Kari Tue, 17 Mar 2009 08:08:35 +0000 http://www.reluctantgourmet.com/blog/?p=52#comment-76234 This recipe sounded so awesome I had to try it myself. I did make a few substitutions for things I had on hand... shallots instead of green onions and baby bok choy instead of cabbage – even though it felt like murder to chop up those adorable little guys into teensy weensy pieces! I also let the meat/veggie mixture marinade/set overnight, which I think gave the filling more oomph, and to break up the kitchen time into two days (otherwise I think I would have been in the kitchen for half a day making these.) And, I made a big batch of the ginger-soy sauce, adding garlic (we LOVE us some garlic here) and sesame oil, and let that set overnight, too, to give the flavors time to mellow and meld. (As an aside, I used some of that extra sauce to marinade some chicken for stirfry as a main dish, and it really made the meal... cohesive.) Here's my dish though (heh. no pun intended). The store bought 'wonton wrappers' made the dumplings turn into just that... wontons. I felt like I should toss them in some broth and call it soup instead. The dumplings we've had always have a thicker 'shell' and are finger food. These little guys were see-through and delicate, like a wonton. The mixture actually ended up making 70 of these babies. I prefer them panfried but my son prefers 'em steamed/boiled, so, I boiled a handful of them for him, and since I was out of oil (alas!) just ate a few that way. I've set the rest of the uncooked ones out on a cookie sheet and layered with wax paper to freeze overnight. I'm not sure if I should make a big batch of soup or try pan-frying them, and hope they don't fall apart, or just gank them off on my friends and neighbors (oooo... cruel!) They were, thinness aside, scrumptious (at least the filling was delish.) Drizzled with the soy-garlic-ginger sauce, it was a tingly tangy zesty meaty mouthful, although quite a bit messy since they tend to fall apart. So, what gives? Since there aren't any final pix of yours, I'm not sure if yours turned out more finger-food-y or if they turned out like mine? (I wish I could upload pix here, because yes, I took pix of the entire process, and could show you how they turned out. Oh, well.) And kudos to the site. I adore it. This recipe sounded so awesome I had to try it myself. I did make a few substitutions for things I had on hand… shallots instead of green onions and baby bok choy instead of cabbage – even though it felt like murder to chop up those adorable little guys into teensy weensy pieces! I also let the meat/veggie mixture marinade/set overnight, which I think gave the filling more oomph, and to break up the kitchen time into two days (otherwise I think I would have been in the kitchen for half a day making these.) And, I made a big batch of the ginger-soy sauce, adding garlic (we LOVE us some garlic here) and sesame oil, and let that set overnight, too, to give the flavors time to mellow and meld. (As an aside, I used some of that extra sauce to marinade some chicken for stirfry as a main dish, and it really made the meal… cohesive.)

Here’s my dish though (heh. no pun intended). The store bought ‘wonton wrappers’ made the dumplings turn into just that… wontons. I felt like I should toss them in some broth and call it soup instead. The dumplings we’ve had always have a thicker ’shell’ and are finger food. These little guys were see-through and delicate, like a wonton.

The mixture actually ended up making 70 of these babies. I prefer them panfried but my son prefers ‘em steamed/boiled, so, I boiled a handful of them for him, and since I was out of oil (alas!) just ate a few that way. I’ve set the rest of the uncooked ones out on a cookie sheet and layered with wax paper to freeze overnight. I’m not sure if I should make a big batch of soup or try pan-frying them, and hope they don’t fall apart, or just gank them off on my friends and neighbors (oooo… cruel!)

They were, thinness aside, scrumptious (at least the filling was delish.) Drizzled with the soy-garlic-ginger sauce, it was a tingly tangy zesty meaty mouthful, although quite a bit messy since they tend to fall apart.

So, what gives? Since there aren’t any final pix of yours, I’m not sure if yours turned out more finger-food-y or if they turned out like mine? (I wish I could upload pix here, because yes, I took pix of the entire process, and could show you how they turned out. Oh, well.)

And kudos to the site. I adore it.

]]> By: gail vento http://www.reluctantgourmet.com/blog/appetizers/dumplings-in-a-row/comment-page-1/#comment-144 gail vento Tue, 27 Jun 2006 22:31:04 +0000 http://www.reluctantgourmet.com/blog/?p=52#comment-144 Great recipe for dumplings. I use to make them also. Regarding the sauce: if you like spicy, try adding a few drops of sesame oil and a little bit of chinese hot oil. I enjoy your emails. thanks. Gail Great recipe for dumplings. I use to make them also. Regarding the sauce: if you like spicy, try adding a few drops of sesame oil and a little bit of chinese hot oil.
I enjoy your emails. thanks.
Gail

]]> By: Ev http://www.reluctantgourmet.com/blog/appetizers/dumplings-in-a-row/comment-page-1/#comment-143 Ev Tue, 27 Jun 2006 20:53:19 +0000 http://www.reluctantgourmet.com/blog/?p=52#comment-143 Just found your blog... yummm! I will come back! I found you by searching for a pesto recipe. I'll be trying it tonight, with my home grown basil. Both my husband I love to cook and experiment with food. As well, we have a prep chef living with us. Three cooks under the same roof makes for some interesting meals. I'll be back! Just found your blog… yummm! I will come back! I found you by searching for a pesto recipe. I’ll be trying it tonight, with my home grown basil.

Both my husband I love to cook and experiment with food. As well, we have a prep chef living with us. Three cooks under the same roof makes for some interesting meals.

I’ll be back!

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