Another awesome dumpling from Andrea Nguyen’s “Asian Dumplings” book. I had wanted to try one we’d never made before. These are actually pot stickers, and as bad as I am at pan-frying, I still gave it a go. Verdict – filling is awesome, but I should stick to steaming or boiling our dumplings. I overcooked these bad-boys like whoa. But they were still good, which stays pretty much everything you need to know about how ridic they are. Luckily, we have another 30 or so dumplings from this batch frozen for another day, and I am super excited to steam them next time!
My favorite cookbook is definitely, “Asian Dumplings,” by Andrea Nguyen. I’ve yet to make anything I didn’t like, and some of them I really love. They are great to share with friends! We had a great time with our friends for a dumplings, ramen, and games night, and this was one of the meat dumplings I made. I really enjoyed it…different than the pork dumplings I’m used to, and very interesting! These are called Sha Momo, and I highly recommend you check them out, as well as the entire book! Forgive the photo – it was post-steaming and it was…well, steamy. 😉
Dumplings are possibly my favorite food. I don’t think I ever get tired of them, and I recently decided I wanted to learn how to make them myself. I got a bamboo steamer, some wrappers and wonton skins, and away we’ve gone! And we have not been disappointed. I got this recipe from my Asian Dumpling cookbook, by Andrea Nguyen, which has been awesome so far.
This was my first attempt at making dumplings from scratch, and they were a hit. I did use store-bought dumpling wrappers, but after subsequent trips to H-Mart, I think I have enough ingredients to start trying to make my own. In theory, they taste better and are more forgiving when wrapping (a good thing, I must have destroyed a lot of wrappers while learning to do this!). This is a great starter recipe for learning dumplings! From my Asian Dumplings cookbook, by Andrea Nguyen.