Post by: merkaba93 on May 29, 2017, 01:48:09 PM
Post by: grundy53 on May 29, 2017, 01:57:29 PM
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Post by: Dan-o on May 29, 2017, 02:07:46 PM
Post by: carpsniperg2 on May 29, 2017, 03:22:02 PM
Post by: Timberstalker on May 29, 2017, 03:47:46 PM
Post by: CLARKTAR on May 29, 2017, 08:09:08 PM
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Post by: merkaba93 on May 30, 2017, 10:24:51 AM
Recipe?
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So this will make a large batch:
2 lbs ground venison
1 lb ground pork
3 cups shredded cabbage
1/4 cup diced cilantro
1/4 cup diced basil
3 tbs fish sauce
6 cloves garlic diced
3 tbs grated fresh ginger
4 teaspoons sesame oil
1 teaspoon white pepper
(this is more of a Vietnamese inspired dumpling, if you want a more Korean dumpling, omit the cilantro, basil and fish sauce and add shiitake mushrooms and hoisin sauce instead)
120 wraps
Place a heaping teaspoon in the center, rub water along the edge and press.
The extras will freeze well, dust parchment paper with a bit of corn starch so they don't stick
To cook:
Pour about 1 tbs sesame oil and spread on the bottom of a 12 in pan. Place a single layer of dumplings on the pan. Pour 1 cup of boiling water (having a tea kettle helps) on the dumplings and turn on the burner to high heat. When the water returns to a boil cover and start a timer for 8 min, and reduce heat to med/high. When 8 min are up uncover and continue to cook until the water is evaporated and the dumplings are golden brown, turn once to sear the other side and serve.
Post by: JL on June 05, 2017, 08:54:37 PM
Post by: CLARKTAR on June 05, 2017, 09:06:22 PM
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Post by: quadrafire on June 05, 2017, 09:25:00 PM
Post by: merkaba93 on June 07, 2017, 06:51:17 PM
Ever deep fried those?
Umm. No. You can use those wraps to make crab Rangoon, those you fry. I've taken wild duck before and used it as the protein in fried egg rolls before.
But honestly the little sear that you get on a potsticker with the soft edges is exactly the way I like to eat them. But that's me.
Post by: Fl0und3rz on June 07, 2017, 07:07:25 PM
It looks like those beat the crap out of store bought.
Nice little dumpling doodad.
Post by: highside74 on June 07, 2017, 07:16:03 PM
Post by: merkaba93 on June 07, 2017, 11:22:34 PM
:yeah:
It looks like those beat the crap out of store bought.
Nice little dumpling doodad.
Yeah the dumpling press was a nice touch. We did like 100 of em. I wasn't gonna hand pinch all those edges.
Post by: merkaba93 on June 07, 2017, 11:25:47 PM
That's just dirty. Who do you think you are coming around here showing your beautiful dumplings to everyone? Don't get me wrong I like it, I'm that kinda guy.
Pretty sure I've posted prettier food. I'm kinda a jerk.
Post by: carpsniperg2 on June 08, 2017, 09:46:23 AM
Post by: merkaba93 on June 08, 2017, 12:32:33 PM
Did you buy your wraps or make them? I bought a press last night and going to make some up.
I bought wraps. Let me know how they turn out for you.
Post by: carpsniperg2 on June 08, 2017, 06:42:26 PM
Post by: merkaba93 on June 08, 2017, 11:45:05 PM
I will have to check around and see if any of the stores in the dalles stocks them.
Safeway in the Dalles should have them. If ya can't find any, let me know I could drop some off to you next time I'm visiting my folks place.
Post by: spin05 on June 09, 2017, 12:26:17 AM
Post by: merkaba93 on June 09, 2017, 09:00:46 PM
What kind of wraps are those called?????
Usually marketed as Gyoza wrappers. Won Ton wrappers are square.
Post by: carpsniperg2 on June 10, 2017, 08:37:15 AM
I will have to check around and see if any of the stores in the dalles stocks them.
Safeway in the Dalles should have them. If ya can't find any, let me know I could drop some off to you next time I'm visiting my folks place.
Sweet I'll check there for sure and thanks for the offer as well. Looking forward to making some up.
Post by: quadrafire on June 13, 2017, 08:01:24 AM
I couldn't find the round, so just used wonton wraps and folded into a triangle.
I noticed in your pic what looked like green onion, but not listed in the ingredient list. I added them to mine.
Post by: SteelheadTed on June 13, 2017, 05:36:13 PM
Post by: merkaba93 on June 13, 2017, 08:47:11 PM
Made a batch last night. Wow...... they are awesome. Thanks for sharing.
I couldn't find the round, so just used wonton wraps and folded into a triangle.
I noticed in your pic what looked like green onion, but not listed in the ingredient list. I added them to mine.
Oh, crap, you're right I did add green onion. Ha. I usually fly by the seat of my pants and write down the recipe afterwards. Sometimes I forget things. (Sometimes I forget on purpose and keep a few secret ingredients to myself) But I promise that whatever recipes I post will be at least 98% as good as if I made it. Ha.
Post by: merkaba93 on August 30, 2017, 12:51:44 PM
Started with a tom yum broth. Took 2 quarts homemade wild bird stock then added lemongrass, ginger and lime leafs and simmered for 15 min. Then removed those ingredients and threw them away. Then added 2 tbs fish sauce and 1.5 teaspoons sugar. Got the broth to a rolling boil and added the frozen potstickers. Keep the boil going. Then after 5 min added cherry tomatoes. Cook an additional 3 min. Then add juice of 2 limes and some cilantro on top and eat.
Post by: elkboy on August 30, 2017, 01:06:47 PM
Post by: pianoman9701 on August 30, 2017, 01:37:34 PM
Post by: lokidog on September 08, 2017, 11:34:51 AM
Made a batch last night. Wow...... they are awesome. Thanks for sharing.
I couldn't find the round, so just used wonton wraps and folded into a triangle.
I noticed in your pic what looked like green onion, but not listed in the ingredient list. I added them to mine.
Oh, crap, you're right I did add green onion. Ha. I usually fly by the seat of my pants and write down the recipe afterwards. Sometimes I forget things. (Sometimes I forget on purpose and keep a few secret ingredients to myself) But I promise that whatever recipes I post will be at least 98% as good as if I made it. Ha.
:chuckle:
Those look good, always like the dinners that can be prepared ahead.