Excellent! The filling tastes exactly like the ones we get at our favorite Chinese food restaurant; in fact my husband liked them better. I made a dipping suace with soy sauce, white sugar, rice wine vinegar, fresh grated ginger and chopped scallions. Yummy! They are not difficult at all, just a bit of time to put together 100+ of these yummy dumplings. Next time I think I'll halve the recipe. I couldn't find Chinese cabbage, so I used the leafy green part of Bok Choy. I like pan fried for the crispy, but I steamed first for 20 min. because I was afraid just pan frying the skins would be burned before the pork got cooked. I froze a batch after steaming, then the next day thawed and pan fried. Perfect. The rest of the batch I froze without cooking first, so we'll see how they turn out. Great recipe. Thanks! Update: the ones I froze uncooked came out great too. I steamed for 10 mins. and then a quick pan fry with peanut oil. I cut down the steam time (first round I was afraid of undercooking pork) and they were perfectly cooked, and the pork didn't shrink as much. We made a meal out of them. Yum!
Was this review helpful?
5 users found this review helpful
Excellent! The filling tastes exactly like the ones we get at our favorite Chinese food...