Submitted 2 hours ago by TheReanuKeeves@lemmy.world to [deleted]
I get there is an efficiency factor but it doesn’t take more time at home to par boil before frying, it’s just reversing the order. Instead of frying then steaming, you steam then fry and get a much crispier skin on it, so why is this never recommended?
The ones I buy tell you to steam then then fry, so I’m not sure what you’re going on about
Yea, i boil, then fry at home. Steam after frying sounds odd, I wouldn’t try it.
If you want to put the effort into it, google “pan fried dumplings recipe” and compare how many tell you to fry before steaming. I looked through the first 20 and every single one says to fry first. I’ve also bought hundreds of bags of dumplings and never seen instructions to steam first.
The only time I encountered it being the norm was working at a Chinese/Japanese restaurant and from what the chefs said, it’s pretty standard in the industry to par boil then fry as opposed to the traditional way.
Cadence Gao last week says he only fries them - lets steam from the filling do the rest of the cooking, with maybe a last minute splash of water to finish the upper dough. www.youtube.com/watch?v=XAboqW3oVK4
'course that’s not with frozen dumplings.
The traditional (Japanese) way is to fry then steam. I don't know whether restaurants often do otherwise.
Yes, what I’m finding is that if you didn’t grow up in an east asian household, you didn’t have the fry before steam routine drilled into you
Shadow@lemmy.ca 2 hours ago
I put them in a pan with some oil and some water, bring to a boil, let the water boil off, then fry to crispen up the outside.
I’m pretty sure this is the instructions on all the packages I’ve looked at.
thesohoriots@lemmy.world 1 hour ago
Yep, this is all the grocery store ones that I’ve seen. Except Trader Joe’s, which goes exact reverse.
Lexam@lemmy.world 52 minutes ago
The trader Joe’s are how I learned to cook them!