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Fried Dumplings (2007-01-23)

Made myself a batch of Chinese dumplings for lunch.  I like to make the wrappers from scratch cause the dough-like skin is chewy, a texture store-bought ones lack.  It takes a bit more effort to roll out the dough but the end result really justifies the means.  Because of the dough-light texture, the dumplings bottom can be easily fried to be crispy and stay crispy for a long time. 

Any uncooked dumplings are so freezable that when you make a batch, you get several tasty and quick meals/snacks out of it and it takes no time at all to fry them up.


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