Comments on: vegetable dumplings http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-1534689 deb Sat, 28 Jan 2012 18:36:05 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-1534689 Susan -- Either will work. Susan — Either will work.

]]> By: Susan http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-1534218 Susan Sat, 28 Jan 2012 14:29:48 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-1534218 Do you use a nonstick pan or regular saute pan? Do you use a nonstick pan or regular saute pan?

]]> By: Phoebe http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-1269774 Phoebe Thu, 08 Dec 2011 05:12:21 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-1269774 My biggest challenge after moving away from home and making dumplings on my own was how to get them to "taste Chinese"; i.e. taste just the way my mom made them. This was almost impossible but I found with the addition of lots of chives, cilantro, shitake (the dried kind rehydrated), and bamboo shoots (they can be found cheaply canned), also with a bit of dark soy sauce, my dumplings came out very fragrant. I've read through the comments carefully and I don't believe anyone else has suggested bamboo shoots or yellow chives. Some great suggestions here about adding cornstarch and refridgerating the filling. This happened naturally at my house because my mom made the filling a little ahead of time and had to wait while my sister and finished our piano practice to come help. I remember the water settled on the bottom of the bowl. I also suggest getting a friend or two to come over to help wrap. Dinner is ready quicker and the friends get to take some home with them. Dumpling party! My biggest challenge after moving away from home and making dumplings on my own was how to get them to “taste Chinese”; i.e. taste just the way my mom made them. This was almost impossible but I found with the addition of lots of chives, cilantro, shitake (the dried kind rehydrated), and bamboo shoots (they can be found cheaply canned), also with a bit of dark soy sauce, my dumplings came out very fragrant. I’ve read through the comments carefully and I don’t believe anyone else has suggested bamboo shoots or yellow chives. Some great suggestions here about adding cornstarch and refridgerating the filling. This happened naturally at my house because my mom made the filling a little ahead of time and had to wait while my sister and finished our piano practice to come help. I remember the water settled on the bottom of the bowl. I also suggest getting a friend or two to come over to help wrap. Dinner is ready quicker and the friends get to take some home with them. Dumpling party!

]]> By: Marina http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-598112 Marina Thu, 10 Mar 2011 15:17:52 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-598112 Hi Deb, I've been reading your blog for a long time, but today for the first time i found i could help. As many readers, I also follow other blogs and i remembered a lovely japanese lady who makes Yaki Gyozas (a japanese version of your chinese Dumplings). Maybe she can help: http://www.youtube.com/user/cookingwithdog#p/u/26/r8MBX-SXnmg Hi Deb,

I’ve been reading your blog for a long time, but today for the first time i found i could help.
As many readers, I also follow other blogs and i remembered a lovely japanese lady who makes Yaki Gyozas (a japanese version of your chinese Dumplings). Maybe she can help:
http://www.youtube.com/user/cookingwithdog#p/u/26/r8MBX-SXnmg

]]> By: lisa http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-587764 lisa Mon, 14 Feb 2011 23:55:08 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-587764 I was looking for veg dumplings & found the Alton Brown recipe before I found your site. I am SO glad that I cam here vefore I made 'em. I used the garlic, and followed the method on epicurious. I used "dumpling skins" instead of wonton skins and had no problem with leakage etc. When I got halfway through there was a puddle of sauce in my filling bowl and I poured it off & used that to seal the dumplings instead of water. (seemed a shame not to use it!) Thanks for the advice. You rock! I was looking for veg dumplings & found the Alton Brown recipe before I found your site. I am SO glad that I cam here vefore I made ‘em. I used the garlic, and followed the method on epicurious. I used “dumpling skins” instead of wonton skins and had no problem with leakage etc. When I got halfway through there was a puddle of sauce in my filling bowl and I poured it off & used that to seal the dumplings instead of water. (seemed a shame not to use it!) Thanks for the advice. You rock!

]]> By: MYMMY http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-433271 MYMMY Thu, 14 Oct 2010 14:23:56 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-433271 I know this is an old article but you mentioned that there was too much liquid. I'm Chinese and when we make dumplings at home, I was always told to put the filling in the fridge to chill, so the vegetable can mingle with each other and the juice gets absorbed back into the vegetables. I know this is an old article but you mentioned that there was too much liquid. I’m Chinese and when we make dumplings at home, I was always told to put the filling in the fridge to chill, so the vegetable can mingle with each other and the juice gets absorbed back into the vegetables.

]]> By: Basil http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-408864 Basil Sun, 25 Jul 2010 13:55:50 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-408864 I made these two days ago, froze them like you recommended, and then had them for dinner last night. I never knew how much fun dumplings could be to make, and eat! These turned out so great- even if I could never make mine as pretty as yours. I found your blog a while back, and have been poking around for a while. So many pretty pictures, you have nearly sent me to tears several times. I hope you come up with more winners like this one (especially vegetarian ones). I made these two days ago, froze them like you recommended, and then had them for dinner last night. I never knew how much fun dumplings could be to make, and eat! These turned out so great- even if I could never make mine as pretty as yours. I found your blog a while back, and have been poking around for a while. So many pretty pictures, you have nearly sent me to tears several times. I hope you come up with more winners like this one (especially vegetarian ones).

]]> By: Briana http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-384990 Briana Tue, 25 May 2010 00:30:24 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-384990 I just made these after having the recipe bookmarked for almost a year. They were great. I just made these after having the recipe bookmarked for almost a year. They were great.

]]> By: Lindsay W http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-375300 Lindsay W Sun, 02 May 2010 21:39:32 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-375300 I'm new to your blog but have made a few of your recipes so far and they ate great! I really enjoy reading your posts. I just had to tell you I went to Columbia and we had an Ollie's near by. I'm not kidding when I say I practically subsisted on Ollie's vegetable dumplings my junior year when I had to a share a kitchen with some pretty filthy guys. I know what you mean about never being able to duplicate them! If you find a recipe even close let me know please! I’m new to your blog but have made a few of your recipes so far and they ate great! I really enjoy reading your posts. I just had to tell you I went to Columbia and we had an Ollie’s near by. I’m not kidding when I say I practically subsisted on Ollie’s vegetable dumplings my junior year when I had to a share a kitchen with some pretty filthy guys. I know what you mean about never being able to duplicate them! If you find a recipe even close let me know please!

]]> By: Jonathan Shanes http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-372251 Jonathan Shanes Sun, 25 Apr 2010 18:01:21 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-372251 I used your inspired filling but steamed them in a bamboo steamer first lining it with lettuce. By freesig the dumplings and carefully placing them so they do not touch one another and steaming them for 10 minutes, they came out perfect and delicious. I used your inspired filling but steamed them in a bamboo steamer first lining it with lettuce. By freesig the dumplings and carefully placing them so they do not touch one another and steaming them for 10 minutes, they came out perfect and delicious.

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