Comments on: daring cooks: chive dumplings

By: jenyu

jenyu — Sun, 29 Nov 2009 22:03:24 +0000

mimi – I’m not sure about these. I’ve never tried it. I imagine they must, but that’s just a guess. I would freeze them just like the other dumplings – before cooking. Then pan fry per usual.

By: mimi

mimi — Sat, 28 Nov 2009 10:39:44 +0000

do these dumplings freeze well?

By: amazing cooker

amazing cooker — Wed, 21 Oct 2009 12:55:42 +0000

this stuff blew my mind…sucha simple recipe with such outstanding flavor. i noticed the lack of strong flavor leaves this dish open for a tangy sauce. I created a sweet and spicy sauce. Its great when ove baked on

By: Jesi

Jesi — Thu, 24 Sep 2009 18:12:48 +0000

I guess I’m gonna have to make that schlepp to the asian market again! These look wonderful. Here in Galveston, you gotta travel quite a bit to find a decent asian market, but here I go!

By: Mrs Ergül

Mrs Ergül — Thu, 25 Jun 2009 07:52:01 +0000

the cut dough segments look like marshmallow!! It is so soft anf fluffy. It looks great!! The wrapped and pleated dumplings remind me of bao zi from dim sum!