Comments on: What’s in the Wonton? Asian Dumplings for the Novice

By: Kim

Kim — Sat, 06 Mar 2010 04:01:04 +0000

Wow. Thanks for this post!! I totally want to make some now!

By: martina

martina — Wed, 31 Oct 2007 21:43:35 +0000

Yum!
I'm not a fan of pork have you got any other filling ideas???

By: Memomachine

Memomachine — Sat, 21 Jul 2007 23:32:54 +0000

Hmmm.

1. Don't boil. The flavor almost completely disappears if you do that.

2. I always use lettuce leaves when steaming in a bamboo steamer because then I don't have as much of a hassle cleaning the steamer basket.

3. You can reconstitute refrigerated cooked rice by putting a layer of lettuce leaf down inside the basket of a bamboo steamer, leaving spaces along the edges **and making little cuts into the leaf using a knife** so the hot steam and penetrate fully.

A few minutes in the bamboo steamer and the rice is ready to go, particularly for fried rice.

By: elaine

elaine — Sat, 02 Jun 2007 23:30:52 +0000

We boil wontons (though the ones in the pictures look more like dumplings? We boil those too though) They're usually done when they float.

By: Abby

Abby — Thu, 31 May 2007 11:31:49 +0000

Oana, you can try putting down a few leaves (lettuce/cabbage) on the steamer or spray a little cooking oil. That should do the trick.

By: Oana

Oana — Thu, 31 May 2007 07:12:39 +0000

Yum!
I've tried making these before but ended up with a sticky mess in the steamer - the wonton skin stuck to the bamboo. Any ideas for how to get around that?

By: kristina

kristina — Thu, 31 May 2007 01:03:01 +0000

my mom says that when you mix ginger and pork, pork will remain pink making it difficult to tell whether the meat is cooked.

By: Twinkle

Twinkle — Wed, 30 May 2007 13:22:00 +0000

Thank you for inspiring me to make dumplings!