Comments on: Cook dumplings in three ways (Ultimate Dumpling Guide part 4)

By: Bernadette

Bernadette — Sun, 30 Jan 2022 21:10:46 +0000

I am reading all your dumpling hints, since our sponsored farmers market has been teaching us to use all the veg we get. Thank you for all the hints!! You make it Doable.

By: Wei Guo

Wei Guo — Thu, 08 Apr 2021 19:32:17 +0000

In reply to Daniel. My pleasure Daniel! Delighted to hear you find my post helpful. Happy cooking!

By: Daniel

Daniel — Thu, 08 Apr 2021 11:34:48 +0000

Oh my. How much I have learned in this one short post. I am very happy to have found your site. No wonder my dim sum has stuck to the steamer. I will test the carrot slices made with a vegetable peeler and I am sure it will be a winner. Thank you very much. Bon Appétit.

By: Wei @ Red House Spice

Wei @ Red House Spice — Mon, 08 Mar 2021 10:28:30 +0000

In reply to Kate. Hi Kate! As I mentioned in the recipe note, you don't need defrost the dumplings. Pan-fry them the normal way as instructed. Happy cooking!

By: Kate

Kate — Sat, 06 Mar 2021 09:20:10 +0000

Hi Wei!

Thank you for sharing all the know-how’s – I’m about to put it all to the test 🙂 I will need to freeze the mushroom dumpling (white and green) – how do I fry them from frozen? Do I steam first? Thank you!!

By: Wei @ Red House Spice

Wei @ Red House Spice — Sat, 26 Sep 2020 09:01:41 +0000

In reply to Kaajal. Hi Kaajal! It happens when the filling is very moist (contains a high volume of liquid/fat) or too much air trapped inside the dumplings while assembly (not enough filling for the size of the wrapper). Hope this helps.

By: Kaajal

Kaajal — Thu, 24 Sep 2020 11:53:58 +0000

Hi Wei,
I had a small query. My dumpling wrapper collapses after removing from steamer it’s as if the filling has shrunk a lot. Can you suggest what can be done to avoid that? Thank you

By: Wei @ Red House Spice

Wei @ Red House Spice — Sun, 10 May 2020 23:41:30 +0000

In reply to IS. Hope tasty dumplings will cheer you up during these tough times!

By: IS

IS — Sun, 10 May 2020 15:57:15 +0000

I’m making this in lockdown – thank you!!

By: Wei @ Red House Spice

Wei @ Red House Spice — Wed, 08 Apr 2020 22:13:05 +0000

In reply to Venus. Adding cold water is a traditional method widely used in Northern Chinese households. It prevents prolonged vicious boiling which could affect the texture of the cooked wrappers. Dumplings cooked this way have less chance to leak and the wrappers taste pleasantly chewy. That said, please feel free to continue your own cooking method.