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Don't you just LOVE Chinese dumplings? Editor Annie Copps recently learned how to make them! And it couldn't be easier. Watch video.
Recipe: Chinese Dumplings
Being a public radio listener, I have admired Ann's vast knowledge of foods from many cultures. However, I wish Ann had consulted people who really know how to make authentic Chinese Dumplings.
I grew up making dumplings with my father, who grew up in the region of China where dumplings originated from.
What Ann demonstrated here in the video, should be called " how to make Chinese Dumplings created by Chinese people who have no idea how to make authentic Chinese dumplings"
FIrst of, authentic Chinese potsticker is VERY VERY different from WonTon in the way that the fillings are made, and in how they are wrapped and cooked. Anyone who knows how the authentic homemade dumplings taste lilke and knows how to make them will tell you that this is a bad recipe.
Starting with the filling, whenver you put cabbage to mix with the meat, you MUST squeeze the liquid out of the cabbage, otherwise the water from the leaves will drain out, diluting the flavors of the filling and making it soggy. Secondly, for pork dumplings, if you are using the best pork available, you don't put soy sauce in the filling to mask the pinkish color and the fresh sweetness of the pork. Also, garlic is usually used in the dipping sauce instead of in the filling, because it would be too over-powering and covering up all the other flavors of the ingredients.
As far as cooking the dumpling, how Ann did here is just plain WRONG! For potstickers, they have to be steamed first with a mixture of water and just drops of oil(as there will be grease from the pork oozing out)and when the water is all evaporated, the potstickers will crisp at the bottom using the grease from the pork and the drops of oil in the water mixture, NOT FRIED ON BOTH SIDES.
I could go on longer, but all in all, it's disappointing to see expert such as Ann demonstrating such a terrible recipe that's FAR from authentic.
Thank you so much for the comments and for taking the time to make them. Clearly I am not Chinese, but the filling and technique I learned from friends who are from China and are served in their Chinese restaurant. That being said authenticity is a tricky thing--the addition of this ingredient or the omission of that happens from family to family, region to region. I mean no disrespect, but all my Chinese friends fry their dumplings first, then steam them—it seems a good way to fully cook the pork. Additionally I state in the video that you can steam the dumplings if that is your preference. I hope you will give this recipe a try, it has served me well over the years, always receiving so many nice compliments.
If you ever want to share your recipe with me, I would be honored.
My best regards,
Before posting, please review all comments. Due to the volume of questions, Almanac editors can respond only occasionally, as time allows. We also welcome tips from our wonderful Almanac community!
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