Ugh, I'm stuffed

beowulf573 · Post by **beowulf573** » Sat Feb 03, 2007 11:27 pm

Tonight I made homemade steamed pork dumplings and topped it off with a glass or two of white wine.

I'm a wee bit stuffed.

Not bad for a first try. Turns out my wife love these things and grew up eating the Tibetan version of them called momos.

Praise be to Alton Brown.

anniemcu · Post by **anniemcu** » Sun Feb 04, 2007 12:05 am

beowulf573 wrote:Tonight I made homemade steamed pork dumplings and topped it off with a glass or two of white wine.

I'm a wee bit stuffed.

Not bad for a first try. Turns out my wife love these things and grew up eating the Tibetan version of them called momos.

Praise be to Alton Brown.

I am exceedingly jealous! I love those things!!

Whistlin'Dixie · Post by **Whistlin'Dixie** » Sun Feb 04, 2007 8:20 am

I never tasted one!

Were they steamed in a wok?

Did it take all day to make them?

Details!!!!

M

Cynth · Post by **Cynth** » Sun Feb 04, 2007 9:24 am

I'm with Dix. You need to tell us a little more

. Can you find a picture on the Internet so we can see what they look like? I have a couple of types of "dumplings" I'm imagining.

Lambchop · Post by **Lambchop** » Sun Feb 04, 2007 3:48 pm

Uh oh! I bet I can tell what Cynth's next cooking project will be . . .

Post by **Nanohedron** » Sun Feb 04, 2007 4:01 pm

My culinary project for the day is inspired from a stew from the Tatar tradition. Azu, I think it's called. It's not particularly remarkable (aside from an exotic pepper relish and pickled or salted cucumbers - I'll consider those optional) except that the cubed potatoes are fried first. The idea of crispy-surfaced potatoes in a stew sounds really tasty. I'll be using peanut oil for that.

Congratulations · Post by **Congratulations** » Sun Feb 04, 2007 4:32 pm

Nanohedron wrote:My culinary project for the day is inspired from a stew from the Tatar tradition. Azu, I think it's called. It's not particularly remarkable (aside from an exotic pepper relish and pickled or salted cucumbers - I'll consider those optional) except that the cubed potatoes are fried first. The idea of crispy-surfaced potatoes in a stew sounds really tasty. I'll be using peanut oil for that.

Intriguing! I wish I had a kitchen.

BillChin · Post by **BillChin** » Sun Feb 04, 2007 7:10 pm

Here are some online pictures of pork dumplings:

This page has a recipe
http://www.arthurhungry.com/archives/20 ... oking.html

thistledown · Post by **thistledown** » Sun Feb 04, 2007 7:51 pm

BillChin wrote:Here are some online pictures of pork dumplings:

This page has a recipe
http://www.arthurhungry.com/archives/20 ... oking.html

So, potstickers. I love them dearly.

Tommy · Post by **Tommy** » Sun Feb 04, 2007 8:26 pm

Did you make them , and watch the super bowl game?

beowulf573 · Post by **beowulf573** » Sun Feb 04, 2007 9:24 pm

Nah, I'm not a big football kinda guy. We usually get together with friends, but this turned out to be a bad weekend.

I bought a $12 bamboo steamer and put it over boiling water on the wok. I lined the bottom with parchment paper and punched holes for the steam. The recipe I used was real close to this one:

http://allrecipes.com/recipe/pork-dumplings/detail.aspx

I upped the garlic and used less cabbage. The most work was chopping the veggies. Assembling was quick and the cooking took about 20 minutes per batch of 14. I think I over cooked them a bit, but since it was pork I wanted to be sure they were done.

Cynth · Post by **Cynth** » Sun Feb 04, 2007 10:06 pm

Lambchop wrote:Uh oh! I bet I can tell what Cynth's next cooking project will be . . .

I haven't cooked a thing since that last episode. I am still recovering. It may take a long time. But I love to hear about food and cooking and see pictures. I think I'm an armchair cook basically. I'm sort of an armchair everything when I think about it

.

My husband makes pretty good pot-stickers. I think sometimes he has also just steamed them. He makes quite a few and freezes them. They seem to taste just fine after they've been frozen.

Congratulations, beowulf! You are very brave!

Whistlin'Dixie · Post by **Whistlin'Dixie** » Mon Feb 05, 2007 6:34 am

That recipe sounds good! It doesn't sound too difficult, come on Cynth! Let's make them this weekend!

My husband is a good veggy chopper.... I bet your husband is, too!
And I just bought a new Joyce Chen chopping knife, too

I want to get some kind of sauce to dip those dumplings in, though....

I think that recipe site looks like a good one

M

beowulf573 · Post by **beowulf573** » Mon Feb 05, 2007 7:29 am

We just used soy sauce and added a few chopped up chili peppers for sauce.

djm · Post by **djm** » Mon Feb 05, 2007 8:22 am

NO NO NO!!!! For dumplings you need Chinese chili sauce. Go to an Asian store where they speak Cantonese and ask for lat dju jun. The black coloured stuff will kill you, but the red stuff is relatively safe (though not harmless).

djm

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Ugh, I'm stuffed

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