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12-09-2017, 02:49 PM #3641.
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Ribs of lamb and sausage from the local Butcher
"Cheap Tools Is Misplaced Economy. Always buy the best and highest grade of razors, hones and strops. Then you are prepared to do the best work."
- Napoleon LeBlanc, 1895
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12-19-2017, 08:14 PM #3642Senior Member
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Made some beef/celery/ginger dumplings with sweet vinegar sauce last night. Homemade dough and everything. Sorry, no "after" pics - they disappeared too fast!
"Go easy"
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12-19-2017, 08:31 PM #3643Str8Faced Gent.
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Yummy!
xiaotuzi likes this."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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12-19-2017, 08:34 PM #3644'with that said'
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Steamed? Fried? Boiled? Just wondering
Originally Posted by xiaotuzi
xiaotuzi likes this.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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12-19-2017, 08:36 PM #3645Senior Member
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Boiled this time. Delicious! Originally Posted by cudarunner
Steamed? Fried? Boiled? Just wondering"Go easy"
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12-19-2017, 08:58 PM #3646'with that said'
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I fix a Pork Shu-me and a Shrimp Ha Gow and steam them in stackable bamboo steamers. I've always used the store bought Gyoza Wrappers but would love to fix your homemade wraps. PM? Just wondering
I've seen all kinds of recipes for making the dough some as simple as flour and hot water with cornstarch to dust with so the don't stick together but I've never tried one.
The vinegar dip that I make is simply about 1/2 to 3/4 cup Rice Vinegar (non seasoned) with 3-4 slices of fresh ginger about the size of a quarter that's been sliced into sticks. Then I put the mixture into the microwave and nuke it till it just starts to boil then let it cool to room temp. It can be refrigerated but I like to get it out and let it warm up before using it.
I found the vinegar dip in a mom and pop Chinese restaurant in California and asked for the recipe. I was shocked that the father told his daughter (who was the cashier) what it was and she translated it and wrote it down on the back of my receipt. Sometimes things go my way
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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The Following User Says Thank You to cudarunner For This Useful Post:
xiaotuzi (12-19-2017)
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12-20-2017, 01:28 AM #3647Senior Member
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The dough for the dumplings is simple. Start with cold water and dissolve some salt in there. Use that water to mix with the flour, we used regular unbleached flour. Knead it until it's smooth, form it in a ball and let it rest a while for about an hour. That's it. We don't measure it, just make enough for whatever filling you have. Break off little balls and flatten them with a roller on a floured surface. Put the filling in the middle and pinch/stretch/pinch the edge together.
"Go easy"
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The Following 2 Users Say Thank You to xiaotuzi For This Useful Post:
cudarunner (12-20-2017), Lolita1x2 (12-22-2017)
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12-21-2017, 01:00 AM #3648Senior Member
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Looks Great ! ...I can smell them from here .... Originally Posted by xiaotuzi
Made some beef/celery/ginger dumplings with sweet vinegar sauce last night. Homemade dough and everything. Sorry, no "after" pics - they disappeared too fast!
xiaotuzi likes this.
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The Following User Says Thank You to nessmuck For This Useful Post:
xiaotuzi (12-25-2017)
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12-25-2017, 02:36 AM #3649Senior Member
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Turkey in bacon armor
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12-25-2017, 03:14 AM #3650Senior Member
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....where's the beef ......cooking this in about 10 hours
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