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    You are in: Home / Community Forums / Community Cafe / What's Tempting Your Taste Buds (DINNER) On May 3rd.?
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    What's Tempting Your Taste Buds (DINNER) On May 3rd.?

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    Pot Scrubber
    Fri May 03, 2013 6:41 pm
    Food.com Groupie
    Zeldaz wrote:
    Pot Scrubber wrote:
    Chinese pork steamed dumplings. Sorta.

    I hate trying to fold those little suckers and sometimes they fall apart so I'm gonna roll the meat mixture in eggroll wrappers and steam them. I've never seen or heard of it being done that way, but I don't see why that won't work. icon_confused.gif


    Instead of sealing dumplings with plain water, use a little egg wash or a cornstarch slurry.

    Yep... great advice! I've only sealed the dumplings with water in the past attempts. I'm gonna do an egg white wash this time and I think that will solve that falling apart problem. I was reading various dumpling recipes on the net last night and many of them used an egg wash.

    I still hate folding those time consuming little itty bitty dumplings. I'll try steaming them as eggrolls. I think I can whip up a batch of them in ten minutes instead of 45 mins. I let y'all know how it goes.
    grouphug.gif
    Chicagoland Chef du Jour
    Fri May 03, 2013 7:04 pm
    Food.com Groupie
    Madeline's Chardonnay Shrimp over angle hair pasta > truly one of my all time fave shrimp & pasta dishes, green salad
    Kippy2
    Fri May 03, 2013 7:06 pm
    Food.com Groupie
    I really wanted pasta tonight, so decided on spaghetti. Haven't made that in a long time. ( DH doesn't care for spaghetti, but I am dining solo tonight since he is working)
    Came home from work and I have a nice pot of Bev's Spaghetti Sauce simmering on the stove. And I have a box of Barilla Thick Spaghetti noodles to make as soon as the sauce is done.
    A nice plate of that along with wine and recorded episodes of Big Bang Theory! I am a happy girl.
    Pot Scrubber
    Sat May 04, 2013 1:30 am
    Food.com Groupie
    Pot Scrubber wrote:
    Zeldaz wrote:
    Pot Scrubber wrote:
    Chinese pork steamed dumplings. Sorta.

    I hate trying to fold those little suckers and sometimes they fall apart so I'm gonna roll the meat mixture in eggroll wrappers and steam them. I've never seen or heard of it being done that way, but I don't see why that won't work. icon_confused.gif


    Instead of sealing dumplings with plain water, use a little egg wash or a cornstarch slurry.

    Yep... great advice! I've only sealed the dumplings with water in the past attempts. I'm gonna do an egg white wash this time and I think that will solve that falling apart problem. I was reading various dumpling recipes on the net last night and many of them used an egg wash.

    I still hate folding those time consuming little itty bitty dumplings. I'll try steaming them as eggrolls. I think I can whip up a batch of them in ten minutes instead of 45 mins. I let y'all know how it goes.
    grouphug.gif

    I couldn't be more pleased with how well these turned out. I brushed them with egg white wash and steamed them in my wok. They were the size of large Mexican taquitos and I ate them dipping in a soya/vinegar/water/ginger/garlic/cilantro/sugar mixture. They were awesome. Yay Me!
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