The pork & ginger ones I like to have in soup or on top of ramen. They are softer and tackier than other kinds. I have had trouble fry/steaming them. They do OK steamed only, but are really nice in soup.
Comment on Daily Discussion Thread: 🦖🍗🕊️🍗🦖 Friday, August 23, 2024
Force_majeure123@aussie.zone 4 weeks ago
Dumpling review:
Good flavour - these were pork and ginger. Texture was lacking, but I blame my own cooking. I ended up kind of… Shallow boiling them, draining the water, then putting them pack on with a little butter (I don’t really use oil). Let the remaining moisture evaporate as best it could and stirred em around a bit. Finished with soy sauce and la gan mao chilli crisp. Also had broccolini. They came out quite soft and tacky? Still good though.
Thornburywitch@aussie.zone 4 weeks ago
underwatermagpies@aussie.zone 4 weeks ago
Sometimes I steam the Aldi gyoza in the microwave, which I’m sure isn’t ideal but hey it’s quick and easy. And they’re still good.
Duenan@aussie.zone 4 weeks ago
Are the Aldi gyoza any good?
My go to are the rebranded ones that used to be from KB.
underwatermagpies@aussie.zone 4 weeks ago
I like the prawn ones, not a fan of the veg variety.
Bottom_racer@aussie.zone 4 weeks ago
I don’t really use oil
Oil is fren not foe with the dumplo.
CEOofmyhouse56@aussie.zone 4 weeks ago
If you intend on feasting on more dumplings in the coming years get a couple of bamboo steamers like Catfish said.
bull@aussie.zone 4 weeks ago
This is the way. Also, to save the annoying ripping off of the right size of baking paper grab some liners