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bob_G

Homemade pork dumplings

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We call them potstickers. I’ve made the wrappers only a couple times so we could steam them. About as much work as making tortillas for chimichangas which I’ve also done about twice.  

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Edited by JimW

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Yeah they're fun to make and freeze.

I like to make the Spanish Empanadas too.

Made them for a Latina girlfriend and she said I was losing $.  

 

She like them better than her mom's and tried to hijack me to South Of The Border.....way South!  Nope!

Lucks good guys.

Edited by flylikabird

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29 mins ago, bob_G said:

We like ours in an Asian broth with shrimp and bok choy.

I should do that more often.  Something I eat out but forget to make at home.  

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I  usually use the pre-made wrappers. The won-ton wrappers that you can get in most supermarkets are O.K. but the ones I buy in the asian markets are even better.

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41 mins ago, MakoMike said:

I  usually use the pre-made wrappers. The won-ton wrappers that you can get in most supermarkets are O.K. but the ones I buy in the asian markets are even better.

We bought those wrappers at an Asian market in Worcester. This store also sells the best frozen dumplings and pot stickers around. Not cheap though.

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Real nice Bob. Did this a few times too. Every time I remember to do it again I always kick myself for not doing sooner.

Can't go wrong with stuff like this. 

Homemade. Delicious. Quick, which for me, is big given the work schedule. 

You ever do them with shrimp?

 

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I would expect wrappers from Asian markets are fresher.  Lot of variation in those from grocery stores where some just seem to be on the shelf too long. Haven’t seen them in a while now but grocery stores used to also carry round gyoza wrappers.  I thought they were much better than the wonton wrappers.  Thinner and more flexible.

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1 hour ago, NaturalScience said:

Real nice Bob. Did this a few times too. Every time I remember to do it again I always kick myself for not doing sooner.

Can't go wrong with stuff like this. 

Homemade. Delicious. Quick, which for me, is big given the work schedule. 

You ever do them with shrimp?

 

I sometimes make combination of pork and shrimp. 

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3 mins ago, JimW said:

I sometimes make combination of pork and shrimp. 

Nice.

I can't believe I didn't think of that. Doh.

It's making stuff like this that makes me want to expand my herb garden past the few staples I grow.

Stuff like lemon grass would be pretty cool to add.

 

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12 hours ago, John O' said:

They look great.  How do you prepare the filling?

The filling was ground pork, shredded Napa cabbage, a lot a grated ginger, soy, scallions and sesame oil.

It was good. But it doesn't hold a candle to good authentic restaurant dumplings or frozen dumplings from an Asian market. If often wonder if my missing ingredient in msg?

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