This is hardly an accurate review of this recipe. I had been given a recipe for Chicken Dumplings by an Oriental woman that I used to work with. She quoted the recipe from memory and spoke broken English so I assumed it was this reason that my dumlings were not as tasty as hers. I used parts of this recipe to to recreate her yummy dumplings. I substituted 1lb of ground chicken for 1.5lbs beef, 4-5 chopped green onions for regular onion, and sesame oil for vegetable oil. She always fried her dumplings but never said that she boiled them, so I tried boiling them first, then frying them over a medium low heat. I found that when you boiled them in a sauce pan, you had to stir until the water boiled again or a few would stick to the bottom, and if you fry the boiled dumplings on too high a heat, they stick. In the end I came to the conclusion that if you want to fry the dumplings, boiling isn't necessary. My co-workers dumplings are still the best, but these were pretty good
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