Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pan-fried Dumplings - "Guotie"

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dewesq55
    commented on 's reply
    Bkhuna - Ahhhh! Well on that case you should keep doing it the way you do 😁. I happen to like them crisp on the bottom. That's how we always got them in Chinatown when I lived in NYC.

  • Bkhuna
    commented on 's reply
    Dewesq55 - I learned how to cook them by watching them being prepared countless times when I lived in Japan. I don't like dumplings with crunchy brown bottoms.

  • TripleB
    replied
    Looks good. Saw the cover of my Food & Wine magazine and guess what's on the cover.... Dumplings!! Told my wife we gotta make some. I'm gonna compare what you listed to the recipes in the magazine. Thanks.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    I wish you good luck with that, barelfly . I know that the universe of GF cooking has expanded tremendously in the 15+ years since I've had anything to do with it, but I remember it not being a picnic trying to work with GF doughs and batters. Let me/us know how it turns out.

  • Dewesq55
    commented on 's reply
    Yeah, one can do that. I did the reverse way where they are steamed/simmered first, then browned. Skins stayed soft on top and the browning is done after the filing is cooked so you take them out when they are as brown as you want them. So I would say your recommendation is a viable alternative, but no better or worse than what I put in the recipe.

  • barelfly
    replied
    This is excellent! Thank you for sharing my friend! You have helped with GF things for me - I purchased ingredients to make GF wrappers last year and just haven’t set the time aside to do it. I bought expand-X to help with the GF flour, so now I am going to target next weekend to make wrappers and wontons! My wife will be ecstatic to have wontons again!

    Thank you again for sharing!

    Leave a comment:


  • Bkhuna
    replied
    One recommendation; Heat the oil in the skiller and when hot, add the Gyoza to the pan in a single layer. Fry until slightly brown. Then add 1/4 cup of water, cover, and steam for 2-3 minutes. This will make the dough soft and help keep the fried side from over browning.

    Leave a comment:


  • Thunder77
    replied
    Very detailed. Excellent write-up! Thanks for sharing this! Ian going to make it for certain.

    Leave a comment:


  • willxfmr
    replied
    Thanks for the great write up.
    Last edited by willxfmr; January 23, 2021, 12:41 AM. Reason: Avoiding the grammar police. Yes, you PJ.

    Leave a comment:


  • Rob Johnston
    replied
    That looks great! Thanks for the pictures. My wife and kids just lover these.

    Leave a comment:


  • Old Glory
    replied
    Awesome. Looks amazing!

    Leave a comment:


  • RobertC
    replied
    Very nice.

    Leave a comment:


  • Troutman
    replied
    Excellent work my man !!! We make them and enjoy them regularly. You sure are getting your Asian on lately !!!

    Leave a comment:


  • bbqLuv
    replied
    Pot Stickers, We like pot stickers

    Leave a comment:


  • 58limited
    replied
    Looks great! I played around with these (both Chinese dumplings and the Japanese gyoza) a few times last fall, need to try your recipe.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order