Steamed is my husbands favorite way to have Chinese dumplings. I think my favorite way to eat them is pan fried Taiwan style but you will never see me pass up a Chinese dumpling whether it is fried, steamed or boiled. Steaming is so much simpler than pan frying for those lazy, laid back days or for when you just feel like smooth and soft rather than crispy.
If you want a really simple dumpling dipping sauce to go along with it, Chinese often just serve them with some Black vinegar and chili oil (the one packed full of chili pulp and seeds) for dipping. Delicious!
Preheat water to a rolling boil over high heat. Place dumplings in a steamer and steam for 7-10 minutes depending on the size of the dumplings and the type of filling.
The skins will turn semi translucent like shown in the photo below. When in doubt, cut one open to check if the filling is cooked through for meat dumplings
Dumpling are best hot so serve immediately.
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