Comments on: vegetable dumplings http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/ Tue, 22 May 2012 14:10:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-1693032 deb Thu, 15 Mar 2012 17:05:19 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-1693032 Steph -- Oh, ha. That happens to me almost every time. A nonstick will omit the problem, but doesn't brown as well. I think it would also help to really keep the potstickers browning longer, so that their "seal" is toasted enough to release fairly easily. Then again, I am sure they are called potstickers for this reason! Steph — Oh, ha. That happens to me almost every time. A nonstick will omit the problem, but doesn’t brown as well. I think it would also help to really keep the potstickers browning longer, so that their “seal” is toasted enough to release fairly easily. Then again, I am sure they are called potstickers for this reason!

]]> By: Steph http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-1691794 Steph Thu, 15 Mar 2012 06:29:42 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-1691794 Deb, did you just fry them in the pan (and skip the steaming part that usually comes after)? I tried to make potstickers today but could only find wonton wrappers. I made them and froze them, and tried to cook them the way I do the storebought kind. I browned the bottoms in a pan with some vegetable oil (that part worked really well), then added about half a cup of water, lowered the heat, and put the lid on to steam them. But when I went to take them out, most of the bottoms stuck to the pan! A few came out (the ones on the edge) but the bottoms weren't crispy any more. Not sure if I left them for too long or what. Any thoughts? (I did have success steaming them covered in the microwave with a little bit of water, though.) I've been reading the blog for a few weeks, by the way, and really enjoying it! Deb, did you just fry them in the pan (and skip the steaming part that usually comes after)?

I tried to make potstickers today but could only find wonton wrappers. I made them and froze them, and tried to cook them the way I do the storebought kind. I browned the bottoms in a pan with some vegetable oil (that part worked really well), then added about half a cup of water, lowered the heat, and put the lid on to steam them. But when I went to take them out, most of the bottoms stuck to the pan! A few came out (the ones on the edge) but the bottoms weren’t crispy any more. Not sure if I left them for too long or what. Any thoughts?

(I did have success steaming them covered in the microwave with a little bit of water, though.)

I’ve been reading the blog for a few weeks, by the way, and really enjoying it!

]]> By: RE http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies/#comment-1671195 RE Wed, 07 Mar 2012 22:54:50 +0000 http://smittenkitchen.com/2007/02/on-obsessiveness-and-ollies#comment-1671195 Hi Deb! I have been digging through the archives of your blog for a few months, trying some recipes here and there, but these are my favorite!! I could only find square wonton wrappers so they had to be crimped in a triangle. I made a small batch and then froze them, and tested them out for lunch today. UH-MAZE-ING. I am going to use up the rest of the tofu today to make a zillion and keep them in the freezer. Thanks for a delicious simple recipe! Hi Deb!

I have been digging through the archives of your blog for a few months, trying some recipes here and there, but these are my favorite!! I could only find square wonton wrappers so they had to be crimped in a triangle. I made a small batch and then froze them, and tested them out for lunch today. UH-MAZE-ING. I am going to use up the rest of the tofu today to make a zillion and keep them in the freezer. Thanks for a delicious simple recipe!

]]> 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).

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