Comments on: Pork & Garlic Chives Dumplings (韭菜饺子)

By: lolly

lolly — Fri, 01 Jul 2011 01:14:48 +0000

Yuuuumo. Definately trying this out this weekend <3

By: Anonymous

Anonymous — Mon, 12 Apr 2010 23:16:46 +0000

i like how you say
leave the dumpling skins out of the mixture

like someone will be dumb enough to mix them in.. LOL

By: ichi-ban boshi, ramen, noodle, japanese, food, review, restaurant

ichi-ban boshi, ramen, noodle, japanese, food, review, restaurant — Fri, 05 Feb 2010 14:43:57 +0000

[...] Gyoza is Ramen’s best friend. These home made potstickers are one of the best I’ve had in town. Five piping hot gyoza are pan-fried until crisp on one side and softly steamed on the other. I am impressed with the dumpling skin is thin and non stodgy; and the pork mince inside is surprisingly light and tender. Well, I do have a soft spot for good dumplings. [...]

By: H

Mon, 14 Dec 2009 17:27:28 +0000

Dumpling King in Newtown.. Do it!! Amazing.

By: Nate

Nate — Mon, 11 May 2009 18:22:02 +0000

Those are some absolutely beautiful pictures of dumplings. I like mine with a little bit of ginger as well. Nate’s last blog post - Pavlova Recipe

By: Reemski

Reemski — Mon, 11 May 2009 03:47:57 +0000

@Howard: Oh, that's such a good idea! Reemski’s last blog post - Taste on Sussex Lane, Kent Street

By: Billy

Billy — Mon, 11 May 2009 00:42:38 +0000

@Simon: I love dumplings, so yep I’ve made many times and still finding it therapeutic everytime I make them.
@Pete: I can imagine would be difficult to find decent chinese in Edinburgh. Good to see you been to Din Tai Fung, looking forward to read your review about them.
@Helen (grabyourfork): I try and I am with you, I love the pan fried version… I even fried all over them instead of just one side! Mmm.. crispy…
@Katie: Yeah I love potstickers, have you tried those at Ichi-Ban boshi? They are pretty good.
@Yas: Let’s eat dumplings and watch the movie Dumplings! You know you want to…
@yewenyi: Yeah it is so easy to make! Go make them!
@FFichiban: I will, but I love them all crisp! LOL
@Reemski: If you don’t eat pork, you can use lamb. Lamb is quite common in north west China cuisine. I think if you use beef it will just like a italian ravioli? Chicken can be used, but I assume it wont be as flavorsome as other meat. OR prawns as suggested by Howard.
@Howard: Compare my skills to DTF? U must be joking!
@Peter G: Dumpling folder?! That’s cheating! Work those fingers baby!!
@Simon Food Favourites: Not so soon I am afraid. There is so much to learn!
@Forager: Thanks Otaku! Thanks to my computer fingers!
@Christy: Thanks Christy, now you make me crave for those Siu Long Bao at DTF!
@Dominique (de vous à moi…): Yeah it is very easy to make. If you can’t find the skin, you can always make your own. It is almost the same as lasagna pasta skin, but using rice flour instead of wheat flour.
@amanda: Yeah I love the boil version too, with the sweet broth… yumm… I’ve seen a doco of people making those skins and looks very fast rolling the short wooden pin! I am not sure I am ready to take up the challenge!
@Rasa Malaysia: Hmm… mine turns a bit translucent after cooking too, but it is definitely not elastic. If is elastic then I can tell they have added starch. Make your own skin as suggested by others, I am sure with your cooking skills, nothing can stop you!

By: Rasa Malaysia

Rasa Malaysia — Sat, 09 May 2009 21:37:39 +0000

The dumpling skin in AU seems much nicer from the photos. So white and so soft and the texture is almost like it’s from scratch. The ones I got here, somehow turn a little bit “transparent” after cooking (probably starch is added). Yours look so soft. You’re a great “pleater,” I am definitely getting better now.

Rasa Malaysia’s last blog post – Haw (Thai Ground Pork and Shrimp Relish)

By: amanda

amanda — Fri, 08 May 2009 13:44:28 +0000

Have you thought about making the dough ( for the dumpling skin) by hand? It’ll make a huge difference – handmade ones are fresh, soft and elastic.

In North China Pork & garlic chives is one of the most popular dumpling fillings. In the filling mix I would add these in addition to your recipe: a lot more chives than pork, an egg, ginger, shallots. Then I always boil the dumplings, and have them with vinegar and heaps of chili! The next day I would fry the leftovers til they are golden crispy – try it sometime!

By: Dominique (de vous à moi...)

Dominique (de vous à moi...) — Thu, 07 May 2009 16:33:29 +0000

I'll try to do your recipe! I hope I'll find dupling skins in my town (west of France!). I'll try the fried ones... it looks quite easy (I'm sure it's not!). Thank you... Dominique (de vous à moi...)’s last blog post - Crevettes à la plancha