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    More: Spiffy, Jiaozi, Dim sum, Dumpling, Dumplings, top-notch dumpling recipes, Pierogi, Argentine classics, fried dough  
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593 clicks; posted to Food » on 02 Dec 2021 at 10:20 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



21 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-12-02 10:44:12 AM  
My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.

Anent other dumplings, I've finally learned how to make good dumplings for chicken and dumplings. Lighter than air, as they say. We had a friend who came to all the neighborhood holiday meals. He has an allergy for onions. (Never heard of it before.) So, we had to find onion-free dishes. My chicken and dumplings doesn't have onions. (3 bay leaves instead.)
 
2021-12-02 10:50:09 AM  

yakmans_dad: My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.

Anent other dumplings, I've finally learned how to make good dumplings for chicken and dumplings. Lighter than air, as they say. We had a friend who came to all the neighborhood holiday meals. He has an allergy for onions. (Never heard of it before.) So, we had to find onion-free dishes. My chicken and dumplings doesn't have onions. (3 bay leaves instead.)


Jains don't eat onions or garlic, and use asafoetida as a substitute for some of the flavors.

It's pretty intense; a little goes a long way.  But your friend might like having it in their cooking arsenal.
 
2021-12-02 10:56:26 AM  
I'm still trying to find a good recipe for potato koftas. Tried a new one recently, but they fell apart when fried.
 
2021-12-02 11:06:28 AM  
what, no vareniki? grrrrr. also no momos?

and if samosa counts (seems slightly far-fetched) then what about arepas, pupusas, siu beng, ...

but every single thing on that page looks abso-freaking-delicious, so I'll allow it.
 
2021-12-02 11:20:41 AM  
All these food threads are always filled with smartasses making up gibberish words as if they mean something.

Vareniki? Asafoetida? Dumpling?

Get the fark outta here.
 
2021-12-02 11:37:22 AM  
Yeah, I'd devour all of those but probably not bother to make any of them, except the ones that are just dough.
Except...
The dough in these traditional Lebanese dumplings is already super-intriguing, as it's made with ground cherry pits
Not sure how I feel about deliberately adding amygdalin to my dinner, small though the quantity may be.
 
2021-12-02 11:38:56 AM  
if you're going to include empanadas in your list of best dumplings, and leave out jamaican beef patties, you have failed
 
2021-12-02 11:57:18 AM  

rosekolodny: yakmans_dad: My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.

Anent other dumplings, I've finally learned how to make good dumplings for chicken and dumplings. Lighter than air, as they say. We had a friend who came to all the neighborhood holiday meals. He has an allergy for onions. (Never heard of it before.) So, we had to find onion-free dishes. My chicken and dumplings doesn't have onions. (3 bay leaves instead.)

Jains don't eat onions or garlic, and use asafoetida as a substitute for some of the flavors.

It's pretty intense; a little goes a long way.  But your friend might like having it in their cooking arsenal.


The best part of making Indian food at home is my dogs' reaction when I crack open the quadruple-sealed vault holding the asafoetida. They both sprint to the kitchen and start sniffing wildly. Pretty much a "OH MY GOD WHAT IS THAT!? I MUST TRY IT!!"
 
2021-12-02 12:52:02 PM  
Missing; kreplach and khinkali (Armenian, Georgian.)

My son is a bit of a foodie, at 12. He asked me what a pierogi is. I told him its like a piroshke.
 
2021-12-02 1:07:12 PM  
I still have leftover mashed potatoes from the other day in the fridge. might be a good afternoon to make some dough and whip up some pierogis

/my daughter will be home in a few hours and she loves helping me make fresh pasta
 
2021-12-02 1:20:15 PM  

olrasputin: rosekolodny: yakmans_dad: My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.

Anent other dumplings, I've finally learned how to make good dumplings for chicken and dumplings. Lighter than air, as they say. We had a friend who came to all the neighborhood holiday meals. He has an allergy for onions. (Never heard of it before.) So, we had to find onion-free dishes. My chicken and dumplings doesn't have onions. (3 bay leaves instead.)

Jains don't eat onions or garlic, and use asafoetida as a substitute for some of the flavors.

It's pretty intense; a little goes a long way.  But your friend might like having it in their cooking arsenal.

The best part of making Indian food at home is my dogs' reaction when I crack open the quadruple-sealed vault holding the asafoetida. They both sprint to the kitchen and start sniffing wildly. Pretty much a "OH MY GOD WHAT IS THAT!? I MUST TRY IT!!"


I just tried it on my cat.

She says NO.
 
2021-12-02 1:24:59 PM  

rosekolodny: olrasputin: rosekolodny: yakmans_dad: My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.

Anent other dumplings, I've finally learned how to make good dumplings for chicken and dumplings. Lighter than air, as they say. We had a friend who came to all the neighborhood holiday meals. He has an allergy for onions. (Never heard of it before.) So, we had to find onion-free dishes. My chicken and dumplings doesn't have onions. (3 bay leaves instead.)

Jains don't eat onions or garlic, and use asafoetida as a substitute for some of the flavors.

It's pretty intense; a little goes a long way.  But your friend might like having it in their cooking arsenal.

The best part of making Indian food at home is my dogs' reaction when I crack open the quadruple-sealed vault holding the asafoetida. They both sprint to the kitchen and start sniffing wildly. Pretty much a "OH MY GOD WHAT IS THAT!? I MUST TRY IT!!"

I just tried it on my cat.

She says NO.


Before or after batting the container onto the floor?
 
2021-12-02 1:26:19 PM  

rosekolodny: olrasputin: The best part of making Indian food at home is my dogs' reaction when I crack open the quadruple-sealed vault holding the asafoetida. They both sprint to the kitchen and start sniffing wildly. Pretty much a "OH MY GOD WHAT IS THAT!? I MUST TRY IT!!"

I just tried it on my cat.

She says NO.


I'm surprised you're still alive?

counterpoint: months ago, I tried tasting silvervine powder since it has an interesting aroma and the cats are nuts for it ...meh, mainly tasted like dirt and wood?
 
2021-12-02 1:33:43 PM  

olrasputin: rosekolodny: olrasputin: rosekolodny: yakmans_dad: My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.

Anent other dumplings, I've finally learned how to make good dumplings for chicken and dumplings. Lighter than air, as they say. We had a friend who came to all the neighborhood holiday meals. He has an allergy for onions. (Never heard of it before.) So, we had to find onion-free dishes. My chicken and dumplings doesn't have onions. (3 bay leaves instead.)

Jains don't eat onions or garlic, and use asafoetida as a substitute for some of the flavors.

It's pretty intense; a little goes a long way.  But your friend might like having it in their cooking arsenal.

The best part of making Indian food at home is my dogs' reaction when I crack open the quadruple-sealed vault holding the asafoetida. They both sprint to the kitchen and start sniffing wildly. Pretty much a "OH MY GOD WHAT IS THAT!? I MUST TRY IT!!"

I just tried it on my cat.

She says NO.

Before or after batting the container onto the floor?


I woke her up from a nap and she just tried to get her head away from the jar without moving her body at all.

She is a peaceful lump again.
 
Ant
2021-12-02 1:43:54 PM  
I tried to make dumplings a few weeks ago, but the filling came out kind of crumbly instead of juicy.

I've made really great dumplings in the past, so I know I'm capable, but I don't really know what went wrong with these. Maybe I need fattier pork? I have some pork butt that I ground myself that looks quite a bit fattier than the store bought ground pork I used before, so maybe I'll try that.

Am I weird for preferring boiled or steamed dumplings to fried ones?

A really good dipping sauce:
0.5-1 unit soy sauce
2 units black vinegar
1-2 units Lao Gan Ma or other chili crisp
 
2021-12-02 2:07:41 PM  

Ant: I tried to make dumplings a few weeks ago, but the filling came out kind of crumbly instead of juicy.

I've made really great dumplings in the past, so I know I'm capable, but I don't really know what went wrong with these. Maybe I need fattier pork? I have some pork butt that I ground myself that looks quite a bit fattier than the store bought ground pork I used before, so maybe I'll try that.

Am I weird for preferring boiled or steamed dumplings to fried ones?

A really good dipping sauce:
0.5-1 unit soy sauce
2 units black vinegar
1-2 units Lao Gan Ma or other chili crisp


According to The Internet and Chinese Grandmothers Everywhere, stirring your filling a long time in one direction and throwing it (DAT!) on the counter makes the texture juicy and bouncy.

The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes)
Youtube 4u7bBMSIhQ0
 
2021-12-02 2:08:08 PM  
Dumpling School #1 | Basic Dumplings (Jiaozi) From Scratch | 饺子
Youtube tkGsB0omCoA
 
2021-12-02 2:09:40 PM  
Dumplings, 3 ways, North China-style from scratch (猪肉大葱/牛肉茴香/韭菜鸡蛋)
Youtube JBfKsS0ASMo
 
2021-12-02 7:13:07 PM  

Ant: I tried to make dumplings a few weeks ago, but the filling came out kind of crumbly instead of juicy.

I've made really great dumplings in the past, so I know I'm capable, but I don't really know what went wrong with these. Maybe I need fattier pork? I have some pork butt that I ground myself that looks quite a bit fattier than the store bought ground pork I used before, so maybe I'll try that.

Am I weird for preferring boiled or steamed dumplings to fried ones?

A really good dipping sauce:
0.5-1 unit soy sauce
2 units black vinegar
1-2 units Lao Gan Ma or other chili crisp


Thats real close to my go to sauce, but I always add hot chili powder from my local Indian store and sometimes citrus zest and or juice. Get some Bullhead "bbq" sauce or other shacha sauce and experiment with that too...very unique and an absolute umami bomb.
 
2021-12-03 1:13:25 AM  
See, now I want a pot sticker the size of an empanada.
 
2021-12-03 3:22:17 AM  

yakmans_dad: My pot stickers are crazy good. But they are a damn bother to actually make. No wonder dim sum is known as a display of affection. If you didn't love the people getting them you'd just order out.  The pot stickers don't look like the usual ones do. My old fingers can't do that half-moon crimp. So, they're just little envelopes.


Dim Sum is one of those classes of foods that's best done in huge quantities by specialists.
 
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