![]() ![]() Continue cooking, covered the whole time, until most of the water is absorbed and the dumpling filling is almost cooked through. Put the dumplings in flat side down, and cook for about a minute until the bottoms just start to color lightly.ģ) Next add about 1/2 cup of water, raise the heat and cover the pan. I like to use a black cast iron skillet that is extremely well seasoned, but a non stick pan works perfectly (better).Ģ) Pre-heat the pan and add a couple of tablespoons of vegetable oil. ![]() That is when they are ready.ĬLARIFYING THE TECHNIQUE FOR PAN-FRYING DUMPLINGSġ) Use a well seasoned pan. If the frying pan is being cooperative, then there is a precious window of a few seconds when the bottom of the dumplings are thoroughly crisply fried and they come away from the surface of the pan before burning/sticking again. I add oil with the water at the beginning. Also sometimes I ladle off a bit of the liquid if I feel it isn't going down fast enough. But I do the boiling with the gas turned high so the water boils off asap. They end up slightly overcooked, for which the crisping on one side compensates. Next time I'll try FG's way - in a deep pan. My frying pan method often means they get stuck to the bottom of the pan and are damaged when I try to get them out - but that's part of the charm. However, what I love about potstickers is the fact that on one side they are soft, and on the other they are crisp - almost burnt. My wok is well-loved and old, so the dumplings don't stick at all. When using the wok I am unable to refrain from stir-frying out of sheer habit which means the dumplings got fried lightly all over. Altogether quicker and tidier but I'm not convinced by the results - elegant but a little anodyne. Definitely less messy, apart from that moment when the dumplings are added to the wok with an almighty splatter. Unconvinced by K's assertion of the potential glamour, as opposed to unholy mess, of my method of cooking potstickers, I tried the other method last night: boiled in a pan of water then fried in the wok. definitely a step behind restaurant ones Edited Januby Jon Tseng (log) Well the microwave seemed a good idea at the timeĮdit: inspired by all this malarky just steamed a packet of no-name shao mai from the chinese supermarket in brixton - ok moistness but a bit lacking on the flavour/salting front (think cuz too much flour, no prawn, too much fat and gristle making up the weight). ![]() Propah dim sum too fiddly to do at home - generally you need a black belt in rice flour wrappers, three years study in a remote monestary attached to a floating restaurant &tc &tc to do it properly Made baozi (steamed buns) a while ago, but mum did most of the work Excellent made with pork and jiu cai (chinese chives) Only jiaozi (which the Japanese stole, grilled and served up as gyoza - they're not generally that bright, you know). But maybe that's optimistic haven't tried other brands. These mom and pop shops also sell wrappers.Do you make 'em or not eat dumplings at home?īased on quality of sample, I'm guessing we're paying for brand. Of course, if you have the time to do so, get some raw materials and make dumplings yourself. ORA: 135-5511 Hollybridge Way Richmond, BCĬentral City Surrey: 3000 Central City, 10153 King George Boulevard Surrey, BCĬoquitlam: 2740-2929 Barnet Highway Coquitlam, BC Lansdowne: Unit #MAJ1, 8311 Lansdowne Road Richmond, BC Osaka – Park Royal: 2200 Park Royal South, Upper Level West Vancouver, BCįirst Avenue: 100-2800 E. Not a local mom and pop shop but T&T also has lots of frozen dim sum and dumplings locally made which I like.Ĭhinatown: 179 Keefer Place Vancouver, BC. Cash only.Ĥ500 Kingsway, Burnaby, BC (Crystal Mall Marketplace) Ling Nan Dim Sum Food Co (Vancouver)Īnother frozen dim sum focused mom and pop shop on Kingsway. They are located inside the market place near the main entrance (right side). I’ve been going to the Crystal Mall stall for years which is run by an elderly couple. Loon Sung Foods Ltd has two locations: a retail store located on Kingsway and a stall inside Crystal Mall. Loon Sung Foods Ltd (Crystal Mall Marketplace or Vancouver Retail Shop) So, here are a few places that I personally like for frozen dim sum and dumplings in Metro Vancouver. So, I pulled together a blog post here.įor me, dumplings and dim sum would be my choice frozen stash over frozen pizzas. That story kind of connected with a few people as I got some questions and reactions to it. Yesterday, I posted on my Instagram stories about how I’m stockpiling but doing so by supporting local businesses. ![]()
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