http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/ Wed, 23 May 2012 22:16:04 +0000 hourly 1 http://wordpress.org/?v= http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/comment-page-7/#comment-542997 Agata Sat, 12 May 2012 20:31:21 +0000 http://userealbutter.com/2007/10/04/chinese-potstickers/#comment-542997 This was my first venture into Chinese cooking and thanks to your great instructions everything came out pretty well. I've formed dumplings before, but I've never actually made the filling or the dough, so this was great. The instructions on folding them were also awesome, better than I could explain to my mom when she was helping me out. This was my first venture into Chinese cooking and thanks to your great instructions everything came out pretty well. I’ve formed dumplings before, but I’ve never actually made the filling or the dough, so this was great. The instructions on folding them were also awesome, better than I could explain to my mom when she was helping me out.

]]> http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/comment-page-7/#comment-542724 jenyu Tue, 08 May 2012 19:34:46 +0000 http://userealbutter.com/2007/10/04/chinese-potstickers/#comment-542724 Izzy - yes, I usually follow the float to the top rule and haven't had any issues, although I typically make potstickers and not jiao-tze. Why not try boiling until the float, take one out and cut it in half to see if the filling is fully cooked? Hope that helps! Izzy – yes, I usually follow the float to the top rule and haven’t had any issues, although I typically make potstickers and not jiao-tze. Why not try boiling until the float, take one out and cut it in half to see if the filling is fully cooked? Hope that helps!

]]> http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/comment-page-7/#comment-542723 Izzy Tue, 08 May 2012 19:31:52 +0000 http://userealbutter.com/2007/10/04/chinese-potstickers/#comment-542723 Amazing post—thanks! Loved your detailed instructions, especially on how to roll the wrappers. Not sure why, but while skins look and feel amazing during wrapping, they seem a bit mush after cooking. I realize I may be overboiling them, but I get suspicious when the dumplings float to the top in 2 minutes, so I boil them longer for a total of 6 minutes. From your experience, does the "float to top" rule always work for making sure the dumplings are properly cooked through? Amazing post—thanks! Loved your detailed instructions, especially on how to roll the wrappers. Not sure why, but while skins look and feel amazing during wrapping, they seem a bit mush after cooking. I realize I may be overboiling them, but I get suspicious when the dumplings float to the top in 2 minutes, so I boil them longer for a total of 6 minutes. From your experience, does the “float to top” rule always work for making sure the dumplings are properly cooked through?

]]> http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/comment-page-7/#comment-541666 everything gal | Chinese Potstickers Tue, 24 Apr 2012 19:18:27 +0000 http://userealbutter.com/2007/10/04/chinese-potstickers/#comment-541666 [...] in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in Jen’s post for how to fold pleats). Keep all unused dough under damp [...] [...] in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in Jen’s post for how to fold pleats). Keep all unused dough under damp [...]

]]> http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/comment-page-7/#comment-541176 jenyu Tue, 17 Apr 2012 08:51:25 +0000 http://userealbutter.com/2007/10/04/chinese-potstickers/#comment-541176 Judy - I don't know what the difference in the flour is, but I know that unbleached AP flour in the US works well (according to expert Andrea Nguyen). Glad you enjoyed the dumplings! Judy – I don’t know what the difference in the flour is, but I know that unbleached AP flour in the US works well (according to expert Andrea Nguyen). Glad you enjoyed the dumplings!

]]>