Comments on: For the Love of Dumplings

By: Cheryl Sternman Rule

Cheryl Sternman Rule — Sun, 28 Feb 2010 19:36:10 +0000

I was so moved by the back-story to these gyoza, Jacqueline. How nice that your mother dotes on your husband so. That’s exactly what family is supposed to be about. (That, and, obviously, gyoza.)

My kids made some gyoza for the first time a few weeks ago for Chinese New Year, and I very much reaped the benefit. Let the gyoza making continue!

By: Roz Cummins

Roz Cummins — Sat, 27 Feb 2010 18:46:14 +0000

I love chive dumplings and make them often. I love the taste of watercress, so I thought I’d try to make dumplings using that as a filling. The watercress filling turned out very slimy. I think it’s back to the drawing board for that one. Maybe I need to add some ground rice or something starchy to the filling to soak up the slime, but if anyone has suggestions for how to make watercress dumplings, I’m all ears!

By: Lia Huber

Lia Huber — Fri, 26 Feb 2010 18:34:24 +0000

PS — I just loaded a rockin’ dipping sauce recipe here: http://nourishnetwork.com/2010/02/26/asian-dipping-sauce/ Now we’re DEFINITELY making these this weekend.

By: Lia Huber

Lia Huber — Fri, 26 Feb 2010 18:29:29 +0000

I love all these comments! And, mmmm, chive dumplings sounds fantastic too. And with that shrimp talk thrown in it makes me want to try shrimp-chive dumplings! Although, first, Fumiko’s! (so fun to see you here).

And, Christopher, reading your post, I just remembered . . . do you recall the very first meal we ever cooked together? In my tiny Manhattan apartment 15 years ago? Yep — potstickers! I think we’ll definitely have to make them this weekend.

By: Jacqueline Church

Jacqueline Church — Fri, 26 Feb 2010 06:17:39 +0000

Jesse – Gao Choy – garlic chives work really well here, too. Does Yin Fun steam, boil or fry? We like them all ways.

Cooking Ninja – Doesn’t it make your heart feel full to watch Mom fuss over your sweetheart? I love it. He feels special and she feels appreciated…just wonderful.

Vivian – I want to try my hand at some of your recipes. I’m thinking something classic like lumpia (another sort of dumpling, IMHO) or Adobo Chicken.

- so glad to share tips and recipes.

Jackie

By: Jacqueline Church

Jacqueline Church — Fri, 26 Feb 2010 06:10:47 +0000

Jo, Christopher –
These are fun and delicious. I usually make them with pork, but the mushroom-carrot version were surprisingly (for meat-loving me) good. I’ve got some more photos, too, maybe I’ll post over on my blog…

And yes, we can eat 50 without any trouble!

By: Christopher Huber

Christopher Huber — Fri, 26 Feb 2010 05:49:29 +0000

I missed out on going to Yank Sing in San Francisco last week (it was my own fault); one of the favorites for dim sum and now, after reading this, I am really hoping to make this recipe this weekend. Only 50 though, we better double it Li!

By: MyLastBite

MyLastBite — Fri, 26 Feb 2010 03:55:32 +0000

My sister would LOVE the veg version. I’m a meat lover (esp PORK) but heck, I’d eat these lovelies!!!

By: Jacqueline Church

Jacqueline Church — Thu, 25 Feb 2010 17:50:26 +0000

The photo is for the vegetarian version – it looks more carrot-y in the photo but the mushrooms give it pure umami and nice texture. I’ll post it over at the blog.

Mike, I bet you’d even like the meat-free version!

These can also be boiled or steamed but we like the crunch.

By: Vivian

Vivian — Thu, 25 Feb 2010 16:15:41 +0000

Such a heartwarming post. I love Gyoza and will have to try Fumiko’s recipe. She sounds a lot like my mother so I just might have to adopt her too