Comments on: Chinese Chive Potstickers

By: Elaine

Elaine — Sun, 05 Jul 2020 13:01:26 +0000

In reply to Chessie. I updated the recipes recently by adding the hot oil, making the filling even better. You can use this tip or skip it.

By: Chessie

Chessie — Tue, 30 Jun 2020 11:43:53 +0000

Hi! I checked through some of the comments, but haven’t seen anyone mention the “hot oil”, is the hot oil supposed to be hot in temperature or hot-as in spicy? Thanks for any clarification.

By: Elaine

Elaine — Thu, 14 May 2020 01:42:29 +0000

In reply to Courteney Lerums. No, it is my fault. I miss cooking wine in the instruction section. Cooking wine should be added along with other marinating ingredients. Thanks for the correction.

By: Courteney Lerums

Courteney Lerums — Wed, 13 May 2020 20:21:38 +0000

Hi
I'm sorry, I'm probably just being stupid but in the ingredience you mention cooking wine but then there is no mention of it in the recipe?

By: Jodi Fortner

Jodi Fortner — Fri, 08 Mar 2019 03:50:43 +0000

Hi Elaine!

Two questions:
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1. Where is ginger or ginger water mentioned in your article or recipe? There's no ginger in the list of ingredients, but the directions, step 1 directs it be added along with "the pork, a small pinch of salt,, ginger, egg,, light soy sauce..." etc.

Here's what you told Adrienne:
Adrienne says, February 23, 2014 at 4:52 pm -- These look yummy! I am actually making them right now but am confused about the ginger water. How much water do I soak the ginger in? And then how much do I add to the dumpling mix? Thanks! Can’t wait to eat these tonight!!
Replied Elaine Luo,February 23, 2014 at 8:34 pm -- Hi Adrienne, Add water just cover the chopped ginger and then mix all of the ginger and water with the filling..

HOW MUCH GINGER, or do you really just want the soaking water??
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2. CHINESE CHIVES: Are you referring to Chinese chives 韭菜, "jiǔ cài" or “gow choy?
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Please respond! I want to make these very soon and it's a lot of work to waste if they don't turn out right! 🙂

By: Elaine

Elaine — Tue, 05 Feb 2019 23:44:18 +0000

In reply to Quinn. Quinn, Never mind about the shape. They are made with love. Hand pulled noodles are quite funny. Enjoy!

By: Quinn

Quinn — Mon, 04 Feb 2019 02:21:29 +0000

I tried this recipe and it turned out wonderful! My dumplings were kinda ugly, but tasted delicious haha. Love this website and can't wait to work my way through it - gonna try the handpulled noodles next. Wish me luck! Thanks Elaine!

By: Elaine

Elaine — Thu, 13 Dec 2018 11:18:23 +0000

In reply to Alessandra.

Alessandra，
Yes. But you need to freeze them. If you place them in fridge, the wrapper will be softened and broken. If you plan to make pan-fried dumplings or potsticker, I suggest steaming the dumplings (do not let the dumplings stick together) for 8-10 minutes until almost cooked before pan-frying.
Frozen dumping can work fine with boiled dumplings.

By: Alessandra

Alessandra — Thu, 13 Dec 2018 09:41:21 +0000

Hello 😉
I would like to try your recipe. (With chive and pork filling, coocked in a pan).
What do you think if I prepare the dumplings and keep them in the fridge until the next day (for cocking).?

😉 thank you.
Alessandra