Comments on: IMBB?7: Dumpling Experiments. http://www.premodern.org/upsidedownpear/archives/2004/08/22/imbb7-dumplings/ Ramblings about food, cooking, and so on and so forth. Wed, 14 Sep 2011 12:00:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laura http://www.premodern.org/upsidedownpear/archives/2004/08/22/imbb7-dumplings/comment-page-1/#comment-44 Laura Wed, 25 Aug 2004 00:22:02 +0000 /?p=26#comment-44 The secret to that, I've heard, is fry them first, then put chicken broth or water into the pan and cover it to get the steam action & unstick them from the pan. I haven't yet tried it, but when I do I will let you know how it turns out! The secret to that, I’ve heard, is fry them first, then put chicken broth or water into the pan and cover it to get the steam action & unstick them from the pan.

I haven’t yet tried it, but when I do I will let you know how it turns out!

]]> By: Rachel http://www.premodern.org/upsidedownpear/archives/2004/08/22/imbb7-dumplings/comment-page-1/#comment-43 Rachel Mon, 23 Aug 2004 01:47:43 +0000 /?p=26#comment-43 Not long ago we made Chinese dumplings, filled with minced pork, scallions, and ginger. We boiled them quickly, then panfried them. They were pot stickers, I guess. Though I found that the ones I stuffed nice and full tended to pop in the water; the only ones that lived long enough to be eaten were as much dough as they were filling... Not long ago we made Chinese dumplings, filled with minced pork, scallions, and ginger. We boiled them quickly, then panfried them. They were pot stickers, I guess. Though I found that the ones I stuffed nice and full tended to pop in the water; the only ones that lived long enough to be eaten were as much dough as they were filling…

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