I tried a first attempt at guotie and uh.... kinda burnt the bottoms. Mildly. Had the heat on too high to start, I think. T-take two in a couple days...
The plan was to make jiaozi over the long weekend last weekend but between my whole family catching whatever bug was going around at the baby's daycare (I'm just now back to feeling well) and the grocery store not having ground pork (and due to said bug, not having the energy to pull out the grinder and make my own) we called an audible and made ramen instead. Which was a good call though I'm going to try to get stuff to make 'em this weekend.
Silly question, but for store bought, are those Wonton wrappers or Eggroll wrappers?
I ended up buying egroll wrappers and cutting them but the wonton wrappers seemed exactly the same except smaller, I couldn't find round ones that were dough and not rice paper.
Such great suggestions too, since I've been falling into a very standard turkey/chicken veg each time I make it. I'll take a further look this evening!
edit: Gumbo/jambalaya definitely deserves its own week
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
edited January 2020
I'm making chicken and sausage gumbo tonight for dinner. Really excited! I love making gumbo and when my other partner visited she said it was her favorite thing she ate during her three week tour of America
My suggestion for next week is chicken _ soup, with the encouragement of trying a different variant of the soup than you're used to making! Some recipes have ingredients a bit harder to source depending on where everyone is based (guascas, tomatillos) so I think giving a range is best
Most of these could be made vegetarian by skipping the chicken and using vegetable broth. There's a vegetarian matzo ball recipe here
I'm going to add gumbo, french onion soup (has always been on my to make wishlist) and beef bourguinon to the To Do list, though I'll sprinkle them along so we don't get mired in soupystews the whole time :P
I've heard that you can use a slow cooker to caramelize a huge batch of onions, but I've never tried it myself.
I did it with my instnatpot, I know I sound like an advertisement, but it caramelized them in like 10 minutes. The stock pot version tasted better but took like an hour
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Ooh, I need to make french onion soup now that I finally figured out how to turn down the simmer setting on my gas stove. Last time I tried even the lowest setting was way too hot, and I never got that good deep brown flavor going.
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
if anyone wants to make a vegan broth and go really all out on it
This fuckin' lemongrass chili sauce makes some excellent dumpling sauce. One saucer of that, one of sweet chili and one of sesame ginger soi sauce and you've got yourself sum dim.
+1
JedocIn the scupperswith the staggers and jagsRegistered Userregular
For the past decade of my cooking life, a little voice has been whispering in my head, "You should buy a food processor."
"I think I'm good for this recipe, voice. I have this immersion blender and an old coffee grinder and some vintage grater drums for my stand mixer. I don't think I really need a food processor."
"But you should get a food processor."
"Some day, maybe. But I don't really want to buy a cheapo Walmart one."
"Oh, definitely not. You need to blow like half a paycheck on a giant stupidly overpowered monolith of a food processor."
"Right. Because I don't know when a recipe is going to come up that's going to make me shred God into a bowl."
"Exactly. Just a nightmare murder machine of a food processor."
"Yeah. Not today, though. One of these days."
Anyway, that's kind of a side story that has nothing to do with this thread. But on an unrelated note, as soon as my dishwasher finishes its current cycle I am going to process the fuck out of some dumpling filling.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Hell yeah, dumplings! For the protein, I used some home-made venison and pork hickory sausage I made with my nephews, making these Honest Jedoc's Down-Home Country Style Potstickers. Based on the Serious Eats recipe.
I've never made anything like this, so I was pleasantly surprised at how well they held together in the boiling water. I was prepared for the much less forgiving environment of deep-frying taquitos, where they all fall a goddamn part.
They turned out really tasty! My only question is how many of these am I supposed to cook at a time? I ate four of them for dinner but I think I could have continued eating them until further notice, whether or not it was good for me.
Posts
I realized why I stopped making wontons and stuff...way too much dexterity and craft involved. I'm a cook dammit.
Photographic evidence:
Cooking Club Week 2: Dumplings! https://imgur.com/a/Ig9ViGc
I tried a first attempt at guotie and uh.... kinda burnt the bottoms. Mildly. Had the heat on too high to start, I think. T-take two in a couple days...
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Did you make your own dough or buy some? Making the dough is the daunting part for me
I bought wrappers, I highly recommend buying round ones if possible.
Hey, I could make chicken and dumplings and do two weeks at once!
To move from eastern to western style dumplings, we could do spaetzle soup, made either with chicken stock or vegetarian with lentils/beans.
Another thought is Ajiaco, which is a Colombian chicken soup and is souper delicious
I ended up buying egroll wrappers and cutting them but the wonton wrappers seemed exactly the same except smaller, I couldn't find round ones that were dough and not rice paper.
Such great suggestions too, since I've been falling into a very standard turkey/chicken veg each time I make it. I'll take a further look this evening!
edit: Gumbo/jambalaya definitely deserves its own week
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Thanks! I'll work on catching up on the thread
Made me proud as hell
Tori Avey's Matzo Ball Chicken Soup (with instructions for floating, sinking, and gluten free matzos)
I want chicken soup with potato
Erica Dinho's Ajiaco Colombiano
I want chicken soup with hominy
Matty Matheson's Pollo Verde (includes video)
I want chicken soup with couscous
Ambitious Kitchen's Chicken Soup
I want chicken soup with spaetzle
NastassjaCanCook's Chicken Spaetzle Soup (includes video, written recipe in description)
Most of these could be made vegetarian by skipping the chicken and using vegetable broth. There's a vegetarian matzo ball recipe here
I'm going to add gumbo, french onion soup (has always been on my to make wishlist) and beef bourguinon to the To Do list, though I'll sprinkle them along so we don't get mired in soupystews the whole time :P
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Ita really not that hard! I've done it in a stock pot and in an instant pot.
I did it with my instnatpot, I know I sound like an advertisement, but it caramelized them in like 10 minutes. The stock pot version tasted better but took like an hour
dumplings tomorrow! unless I mess up the wrappers
Update: I may have too much dumpling. Also it's kinda nuts that the calories on these things is 80% from the flour
"I think I'm good for this recipe, voice. I have this immersion blender and an old coffee grinder and some vintage grater drums for my stand mixer. I don't think I really need a food processor."
"But you should get a food processor."
"Some day, maybe. But I don't really want to buy a cheapo Walmart one."
"Oh, definitely not. You need to blow like half a paycheck on a giant stupidly overpowered monolith of a food processor."
"Right. Because I don't know when a recipe is going to come up that's going to make me shred God into a bowl."
"Exactly. Just a nightmare murder machine of a food processor."
"Yeah. Not today, though. One of these days."
Anyway, that's kind of a side story that has nothing to do with this thread. But on an unrelated note, as soon as my dishwasher finishes its current cycle I am going to process the fuck out of some dumpling filling.
Bread makes you fat?!
But yeah, dough/pastry will get you every time.
first ever attempt at making any kind of dough, any kind of dumpling, and eating dumplings
dough is difficult .... especially gluten free
the filling is amazing
the presentation was lackluster
all 16 dumplings were devoured in less than 5 minutes
Hell yeah, dumplings! For the protein, I used some home-made venison and pork hickory sausage I made with my nephews, making these Honest Jedoc's Down-Home Country Style Potstickers. Based on the Serious Eats recipe.
I've never made anything like this, so I was pleasantly surprised at how well they held together in the boiling water. I was prepared for the much less forgiving environment of deep-frying taquitos, where they all fall a goddamn part.
They turned out really tasty! My only question is how many of these am I supposed to cook at a time? I ate four of them for dinner but I think I could have continued eating them until further notice, whether or not it was good for me.
16 is not enough dumplings.