Okay so it was harder than I thought and the wonton wrappers tear really easy but? They tasted good. (No the picture is not mine, you'd laugh at mine the picture is from Cooking Light so I can pretend mine looked like that.)
:-)
Sunday, February 26, 2006
Adventures in Dumplings
I've been hungry for steamed then lightly pan fried dumplings so today I decided to make my own. After all I've seen Alton Brown make them and I've made home made ravioli before so how hard could it be?
Okay so it was harder than I thought and the wonton wrappers tear really easy but? They tasted good. (No the picture is not mine, you'd laugh at mine the picture is from Cooking Light so I can pretend mine looked like that.)
:-)
Okay so it was harder than I thought and the wonton wrappers tear really easy but? They tasted good. (No the picture is not mine, you'd laugh at mine the picture is from Cooking Light so I can pretend mine looked like that.)
:-)
11 comments:
Okay - stop it already, you're scaring me (as opposed to scarring me). I made something from Cooking Light this evening and was going to post the picture from the magazine (online) and - except that my food really did come out looking like the picture for once. But, I didn't take a picture.
Huzzah! As a chef I always love to hear of people cooking.
The secret is to keep a pretty wet towel over the wrappers at all times, it really helps keep them from tearing. I wish I could taste them :)
Thanks Jake, I did use a damp towel but next time will try more moisture. I'm sure I'll get better at it as I go along and using the fresh ingredients did make them very tasty. As well as made them disappear quickly. One of my daughters is a vegetarian and she was in dumpling heaven.
I love to cook, and while I'd love things to look like the picture (a moment of envy about Jill's food looking like the picture), taste will work until I get enough practice in. I'll never forget the first time I made homemade pasta...so I will conquer the dumplings!
:-)
Those do not look the least bit easy to make. Then again, when somebody gave me frozen dough I put it in the fridge to thaw...little did I know.
It wasn't that bad, but the wonton wrappers are very thin. I think if I would have sliced the bok choy a little smaller it would not have been such a problem. But then I like to try new things. You should have been here the night we decided to make our own tortilla shells. Of course we didn't have a tortilla press, yet innovation won the night. We took a cool whip lid dusted it with cornmeal and laid a piece of plastic wrap over each cornmeal ball and used a pan to press. They actually turned out pretty good too and the girls had a blast.
:-)
lol, that would have been cool. The closest I ever really got to cook with my mom was stirring pots. Now that I'm an adult she's tried to remedy that, but I haven't exactly been open to learning. Knowing you've burned water is rather discouraging.
One of my children, my oldest daughter, Emily, has had cooking issues in the past. The rest of them are all mini-Emeril's including my son. He is always trying new things.
Emily's idea of cooking was to cook hamburger that I asked her to brown for me on high, figuring that would make it cook faster. Now she's getting better but she'd rather have her boyfriend cook.
The other night she was hungry for creamed chip beef so I walked her thru the basic whitesauce creation via phone and she managed to do it very well.
I started cooking at a very young age because of my grandmother's. My mother was never that much in to cooking but my father and I would a few times a month "experiment" with recipes we found. When all of mine were younger they would sit down with those betty crocker receipe cards and design a dinner then help. So we still kind of do that now but minus the cards. Foodtv's website is our friend....As well as Cooking Light.
The closest to cooking I got as a child was making fried eggs as a teenager. I was attending college classes at night and so was on a different schedule than the rest of my family. Fried eggs, hot cereals from a box, and pasta were the limits of my gourmet ability. They've expanded a bit since then, but not very much.
When I first got married I tried, but my portions were always wrong and Mark is much better at cooking than I am. Then, when the kids were old enough to start eating our food they refused...so we just got out of the habit.
My biggest problem is I am still used to cooking huge amounts of food for five children and typically a few friends on a nightly basis. So thankfully leftovers here come in handy.
Fried eggs here were a favorite until the kids bought me that toaster/egg cooker combo appliance at Christmas. I love poached eggs but never had great luck with them until that cool little thing came along. Add to that it softboils and hardboils eggs too? Egg heaven....and cheap too since at Aldi's eggs are only 69 cents a dozen
:-)
The dumplings look delicious.
Best regards from NY!
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