Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don’t make these often, and they’re worth it. I make extras and freeze them for quick (lazy) meals.
Happy belated Lunar New Year to those who celebrate!
What’s your favourite dipping sauce?? When I don’t have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.
The worst part of these is that they take so much time to prepare, but only 5 seconds to eat.
This guy does an impressive job with that!
https://img-s1.onedio.com/id-63f157dcb4d77278425bd94b/rev-0/w-1200/h-1634/f-gif/s-d81e8d1958b731a641138be14bb23e70030146e9.gifOmg 😂 💀
I have found that chicken dumplings are the best use for when I have a rooster that needs to graduate to freezer camp. I freeze the dumplings and get quick meals that can be steamed, pan or deep fried for quick meals.
Oh… 🤐 But I get it. I’ve not lived on a farm long enough to see a rooster get aggressive, but I’ve watched videos and learned about their behaviour. But yes! Once frozen, I like to pan fry them. So delicious with just a bit of soy sauce on the side. You’ll have to post your dumplings at some point, too.
I keep them around until my wife decides she is tired of getting attacked. We try not to get them but occasionally they show up when we get new chicks. We over stocked a few years ago and this will be our first year of chicks after that break so we will probably find at least one.
Here is the filling.
1 lb ground or minced chicken.
3 cups shredded cabbage.
2 tablespoon soy sauce.
2 tablespoon sesame oil.
2 tablespoon sake.
1 Tablespoon garlic powder.
1 Tablespoon onion powder.For rooster I definitely recommend taking the time and a sharp knife to mince. The texture is so much better than ground.
Ohh sake! I haven’t tried using that before. I have some of that lying around, I’ll drop some in next time. Next time you make dumplings, be sure to post them, please!
Re: using minced rooster: Is it because rooster meat is leaner or tougher?
It is most definitely lean and tough. But if I made them with commercial chicken I’d probably still mince because it just makes a higher quality toothiness in that small package.
We stopped by Tractor Supply today but they were out of chicks. We will probably end up with a rooster this year but it will be a year or two before he becomes a menace to society.
I’ve learned something today, thank you! I’ll know what to do if I come across rooster next time. Someone did feed me peacock once, though in battered, deep-fried form. I wonder if it’s the same.
What I do with supermarket mince is that I whip it with a pair of chopsticks until it gets smooth, then I add in the rest of the ingredients. It makes a big difference in the finished product!
That looks awesome!
Favorite dipping sauce: mix of thin-sliced fresh ginger, Hua Tiao cooking wine (or Mirin in a pinch), and Chinkiang vinegar. Throw in red flake pepper to taste.
Oh, I’ll have to give that a try with the ginger and cooking wine!! I’m not quite in to the sour (I did try making a sauce with chinkiang vinegar), but it wasn’t for me. I’m much more the spicy and salty type. Thanks for sharing. :)
I don’t know what pork dumplings are, but have an upvote! Not sure why the other guy downvoted you.
Maybe he didn’t want sticky dango all over his pork dumplings…
I don’t know about downvotes, I think people use them for different reasons whether they downvote for disliking something or they just want to see less of it. I also think maybe some people accidentally vote on things when they’re scrolling on their phone, so I don’t think too much of it. :) I’m just here to share food photos and have discussions about food! The imagery of sticky dango on dumplings, though, LOL. Thank you!
Dumplings pretty much comprises of a thin wrapper on the outside and meat and/or vegetable filling on the inside. Pork is the traditional filling, but you can find chicken, prawns, chives, cabbage. I don’t see beef very often.
You can go to a supermarket frozen aisle and find them there, too! Give it a try. :)
It is way too easy to accidentally downvote on a phone. I wish the up/down buttons weren’t exactly where my thumb hits when I scroll right-handed.
I know, right! I think I’ve managed to catch undo all of my accidental downvotes before I keep scrolling. For those I didn’t mean to downvotes and I missed undoing them, I’m sorry!
Oooooo!!! That sounds good!
And now you’ve got a few suggestions from different people on the kinds of dipping sauces to use. Maybe start with just a bit of soy sauce to start, and then build from there if/when you grow your dumpling addiction. 😂
There is a vegetarian trying to cause trouble. It might have been them.
looks at your username
…is…is it you? Are you the FauxPseudo meat eater?
I tend to avoid both faux and pseudo meat. I did try an impossible Whopper. It was so much like the real thing that it just proved to me how bad the regular Whopper meat is.
Funny. I’ve found Impossible meat not near enough to be like real meat yet for me to go for it.
Not near enough like real meat but real enough to be just as bad as regular Burger King beef.
😢
They are known as gyouza in Japanese, jiaozi in Mandarin, and sometimes pot stickers in English.
I could eat that entire board in maybe two sittings. One if I wanted to hurt myself.
Thank you! Eat them fast enough and your brain won’t have received the signal from the stomach saying that it’s full until it’s too late! 😂
And that’s how I hurt myself xD
LOL. I love it. We’ve all been there!
Yummo
Thank you!
Sure. I recently posted some great food from @ Judy’s Bay, Cambridge, MA… A sushi joint.
Having trouble finding any good meatfree fillings for gyoza
I tried spinach/soybean as well as tofu fillings, but they were never as good as meat filling
I’d go with finely chopped mushrooms as a base. A meaty type. Then try a few versions with your preferred vegetables. Spinach is too delicate. Cabbage should go well. Leeks.
Edit: You might also try using finely chopped fried tofu, if you haven’t.
Ohh, fried tofu would definitely add to the texture! Maybe better for a fried dumpling rather than boiled. I reckon it might soften up and go mushy if not fried on to the harder side.
I think there was something like seitan that is good, but I have never worked with it nor seeked it out.
This recipe is similar ingredients I would use for veggie dumplings, but it seems like potato might be a secret ingredient:
https://www.recipetineats.com/vegetable-dumplings-potstickers/
I have used corn starch, but she uses potato (which is also starchy) and who doesn’t love potatoes 🤤
Ooh, these look good! I’ve been wanting to try my hand at these myself. As you said they are just so time intensive!
My favorite dipping sauce when I cook up the frozen ones I get from the international grocery is equal parts soy sauce, Chinkiang vinegar, and Lao Gan Ma chili crisp.
I think the most annoying part for me is the chop up the vegetables. I have a crappy food processor that I inherited from someone, but chopping veg for dumplings is all I use it for so I can’t justify buying a better one.
I love wrapping them, but not when I am wrapping for 5 people (back home), so I make smaller batches now just for me and my +1. Once you get the hang of it, you get fast otherwise, you sit there for ages and the filling gets soft and yuck to deal with.
Or you can get one of these: https://www.coles.com.au/product/coles-simply-dumpling-press-2-pack-8421432
Another one for the vinegar! I’ll have to give vinegar a few more tries to see if my tastes will change for the better. Thanks for sharing!
The trick is to make a bunch of filling, make a few dumplings so that you have the knack of it a bit, then invite friends over for a gyouza/jiaozi party to make them together.
This is the way!! It’s also great for a laugh and just to sit together and be present in each other’s company.
Jelly as fuck. Just to much effort to put in the mix though.
It’s a fair bit of work, but it’s worth it in the end. 😁
Huh, I had never heard cabbage called wombok before.
My go-to dipping sauce is soy sauce, rice wine vinegar, and chili sesame oil (or sesame oil and a bit of another chili oil). Sometimes I use Sichuan peppercorn oil or add some ground peppercorns.
It’s a specific type, I bought it all the time for kimchi before i was banned from making kimchi.
… banned from making kimchi
that sounds like a story that needs to be told!
I’ve lived in Australia long enough that I am starting to forget what they’re called in North America :( It’s napa cabbage.
Ohh, +1 for vinegar! Thanks for sharing. :)
Mmm these look great! My favorite dipping sauce is soy sauce, dilute it with some water so it’s not too salty, then add a bit of sugar for balance, and a splash of vinegar to taste. 😊
Thank you! And thank you for sharing :) I’ve never actually tried using kecap manis either. Your mention of sugar has intrigued me. I will give it a try!
Yes! Just a little bit for balance:)
It’s really funny that in English a lot of food is called dumplings which splits up to a lot in other languages. I’d never call gyoza dumplings.
To be fair in German it’s also the other way around with some words / word groups.
I confused people when I first came to Australia saying I was making dumplings. They thought it was just dough balls! I didn’t know there was anything outside of filling inside thin wheat wrappers.
