tag:blogger.com,1999:blog-6834264313759237349.post2535025639376555728..comments2023-09-05T11:31:28.708-04:00Comments on Sticky, Gooey, Creamy, Chewy: Chinese Take-out.....InSusan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6834264313759237349.post-17872582553103392582009-02-10T16:27:00.000-05:002009-02-10T16:27:00.000-05:00My mother has been making dumplings since i was li...My mother has been making dumplings since i was little. We've been trying to find this recipe. You can also take the raw dumplings, arrange them in the pan, add your 1/2 cup water or broth first and cover the lid. in 8-10 min, check to see if the water or broth has evaporated and steamed the dumplings.Make sure all the water is gone before you add your canola oil. Then, add your oil and it if the pan is dry, it wont splatter like mad. give it a try. I hope you find it helpful.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-17165779266085440812008-10-18T23:36:00.000-04:002008-10-18T23:36:00.000-04:00Anonymous- They absolutely can be steamed. I have...Anonymous- They absolutely can be steamed. I have done it and they turn out fine.Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-8477252248211165232008-10-18T22:51:00.000-04:002008-10-18T22:51:00.000-04:00i was wondering if the dumplings can be steamed in...i was wondering if the dumplings can be steamed instead of fried??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-39383599208363466312008-05-20T23:33:00.000-04:002008-05-20T23:33:00.000-04:00WooHoo! Congratulations! I'm so glad that they w...WooHoo! Congratulations! I'm so glad that they worked out for you. Glad I could help. <BR/><BR/>Eight dozen! Whoa! When should I come over for dinner? ;)Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-72524758299187433902008-05-20T21:06:00.000-04:002008-05-20T21:06:00.000-04:00I DID IT! We just finished our dumplings and you w...I DID IT! We just finished our dumplings and you were right they were the best! I just ended up sending my hubby out for the silken tofu. I ran the firm through the food processor and it just wasn't 'silky' enough and I didn't want to mess with the texture, since it is one of the things that this recipe has that makes it so great! I did find chinese chives and 'pungent' really is the right word. They really stunk up my fridge in the small time they were in there but cooked they were great.<BR/> I wouldn't have had such success without your blog and your response to my comment so THANK YOU SO MUCH.. <BR/><BR/>p.s. I ended using 2 packages of wrappers and now have about 8 dozen (minus the 20 or so we wolfed down) ready to freeze.<BR/><BR/>Thanks again!<BR/><BR/>AimDAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-30171661021412896552008-05-19T22:48:00.000-04:002008-05-19T22:48:00.000-04:00haleysuzanne- Thank you! I'm glad you liked them....haleysuzanne- Thank you! I'm glad you liked them. Thanks for the tip about the article. I checked it out and it looks great. I'm going to try it next time. :)<BR/><BR/>Leigh- Thanks! Give them a try. They are not hard to make at all. Just a little time consuming.<BR/><BR/>AimD- Welcome! As I understand it, there are several different kinds of tofu, including silken and firm. They both come in a packed in a block in water. The silken tofu is very soft, like a thick yogurt consistency. The firm one is harder and can be sliced. I used the silken tofu, which is what Kim used on the show. It worked great. I just stirred it into the meat mixture and it blended right in. Hope that helps. :)Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-14814139540174334772008-05-19T21:33:00.000-04:002008-05-19T21:33:00.000-04:00Long time reader, first time commenter. I had a ...Long time reader, first time commenter. I had a question. When I saw that episode I knew I HAD to make those too. I found the recipe online and bought silken, firm tofu. I am wondering about the tofu. The tofu is firm in a block. I wonder if I got the wrong kind. Did you just squish it in with your fingers to break it up or puree it with a food processor and mix it in? I just didn't know if the block would break up and blend or be chunky if I just mixed it. I was wondering what you did. <BR/>Any thoughts you have would be greatly appreciated!!<BR/>AimDAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-58736931112986107392008-05-18T14:26:00.000-04:002008-05-18T14:26:00.000-04:00great work on those dumplings - I can taste them r...great work on those dumplings - I can taste them right now! I love them but have not made them yet - I'm certainly gonna try after this. they just look the business.Leighhttps://www.blogger.com/profile/05512660051158275112noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-20431098516099246812008-05-18T09:28:00.000-04:002008-05-18T09:28:00.000-04:00These dumplings look really fantastic. I feel lik...These dumplings look really fantastic. I feel like the stars must be aligning in such a way that I am being compelled to make dumplings myself! I read this article on dumplings yesterday; it may give you some inspiration for an alternate filling: http://www.npr.org/templates/story/story.php?storyId=5169592. Now coupled with your fantastic-sounding dumplings, I feel that fate is hitting me over the head. Thanks for the great blog!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-45070364580745336442008-05-16T18:08:00.000-04:002008-05-16T18:08:00.000-04:00WoRC- Thank you very much! Trust me, if I ever ma...WoRC- Thank you very much! Trust me, if I ever make it out to CA, you guys are the first people I plan to look up! Sorry you missed the party. I just barely made it myself!<BR/><BR/>Taste Memory- Thanks! I'm kind of addicted to that rice. <BR/><BR/>Aran- It is kind of fun, especially if you have some good helpers!<BR/><BR/>Christine- You are too sweet! Thank you! <BR/><BR/>Nicole- Thank you! One of my favorite things too. I can't wait to try it again.<BR/><BR/>CanaryGirl- Lol! Great minds thing alike. Your photo was took the prize, though. I saw it on Slashfood the other day! Woohoo!Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-499427056265294122008-05-15T10:17:00.000-04:002008-05-15T10:17:00.000-04:00OMG we both made dumplings for Rita's roundup and ...OMG we both made dumplings for Rita's roundup and we both posted a similar photo (the one with the in focus dumpling at the front on the rectangular plate)! How coincidental is that? Yours look yummier than mine though, and that's not coincidence, just fact. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-33309241905286709692008-05-15T02:02:00.000-04:002008-05-15T02:02:00.000-04:00Your dumplings look perfect! One of my favorite th...Your dumplings look perfect! One of my favorite things. And I go for the chili oil in all Asian food. Love the kick it has.<BR/><BR/>Hungry now!Nicolehttps://www.blogger.com/profile/14175689037740815962noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-38701907162414092252008-05-14T19:02:00.000-04:002008-05-14T19:02:00.000-04:00You say you are a novice? I really disagree, thin...You say you are a novice? I really disagree, think you are an expert! The dumplings look delicious!Christinehttps://www.blogger.com/profile/04734138013666602682noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-10425854724883487472008-05-14T11:32:00.000-04:002008-05-14T11:32:00.000-04:00I love the idea of take at home. It's fun!I love the idea of take at home. It's fun!Cannelle Et Vanillehttps://www.blogger.com/profile/13650130471790805186noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-70983005357481736472008-05-14T08:56:00.000-04:002008-05-14T08:56:00.000-04:00spam fried rice is soooooo good! thanks this brou...spam fried rice is soooooo good! thanks this brought back childhood memories.<BR/><BR/>mc rita's take-out party was great - your dumplings look crazy good too!taste memoryhttps://www.blogger.com/profile/10788472489091750224noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-23190482195308849332008-05-14T04:14:00.000-04:002008-05-14T04:14:00.000-04:00These look fabulous Susan! We teach a Dumpling 101...These look fabulous Susan! We teach a Dumpling 101 cooking class and your creations by far are better than anything that our students have made! You should come help us teach the class sometime if you're ever down in California! <BR/>We missed this fun event! We've been swamped at work and couldn't make anything in time. :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-68498517958048967432008-05-13T20:24:00.000-04:002008-05-13T20:24:00.000-04:00Leah- Thanks! Glad you like them!Lynn- Thank you!...Leah- Thanks! Glad you like them!<BR/><BR/>Lynn- Thank you! Dumplings for breakfast sounds great!<BR/><BR/>Noble Pig- Awww! Thanks! :)<BR/><BR/>Patsy- I really liked the tofu in these. It really lightened up the filling. Glad you like the pics!<BR/><BR/>Peter- Lol! They do say practice makes perfect. Glad you liked them!<BR/><BR/>Tigerfish- Welcome! Thanks for coming by. I'm glad you liked the spread. :)<BR/><BR/>Obsessive- I saw that epi on FN. The beef dish looked really good. Let me know how it turns out.<BR/><BR/>How can you suck at potato salad? I think you're being too hard on yourself. By the way, I've been thinking of doing a potato salad event.<BR/><BR/>Aaaaand, I used Spam Lite in that fried rice, thankyouverymuch! Also, no other fats except some canola oil. Pretty good for me, huh?<BR/><BR/>Mike- Thanks so much! I'm glad you liked it. I'm taking baby steps. ;)<BR/><BR/>Augustina- Thanks! The original recipe didn't have the carrots or the pineapple. I did add them mostly for the color. ;)<BR/><BR/>Gabi- Thank you! Glad you liked them! :)<BR/><BR/>RecipeGirl- You might be surprised, Lori. Out of the can - meh. But, the Spam is really wonderful in this dish. I'll let you know when I make it again, so you can grab your fork and come on over. ;) <BR/><BR/>Glad you liked the dumplings, though. :)Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-77531500811026630082008-05-13T18:37:00.000-04:002008-05-13T18:37:00.000-04:00Spam, huh? I don't know if I could do it. Maybe ...Spam, huh? I don't know if I could do it. Maybe if I was at your house for dinner, I would eat it. But buy it myself and open up the can? Nah.<BR/><BR/>But the dumplings look really great. That's one of our fave things to order up for Chinese.RecipeGirlhttps://www.blogger.com/profile/03387369904765600870noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-24683781805524554262008-05-13T18:08:00.000-04:002008-05-13T18:08:00.000-04:00those suckers make all the take-out i've ever seen...those suckers make all the take-out i've ever seen look like giraffe poo. nicely done!<BR/><BR/>meanwhile, why the heck is spam so underrated?gracehttps://www.blogger.com/profile/02368850949339758604noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-67149110194531272682008-05-13T16:37:00.000-04:002008-05-13T16:37:00.000-04:00LOL Sticky...you should put a surgeon generals war...LOL Sticky...you should put a surgeon generals warning on your spam fried rice stating "0 out of 10 cardiologists approve".Obsessive Foodie or Food Addict....You Decidehttps://www.blogger.com/profile/07925516775842865013noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-80391561560836559582008-05-13T12:48:00.000-04:002008-05-13T12:48:00.000-04:00Whoa- those are some beautiful dumplings!- and I l...Whoa- those are some beautiful dumplings!- and I love the fried rice too...mmmmm....Gabihttps://www.blogger.com/profile/15241308635236743893noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-76910184750305551842008-05-13T12:17:00.000-04:002008-05-13T12:17:00.000-04:00I love how colorful your fried rice turned out. Mi...I love how colorful your fried rice turned out. Mine usually look so boring so I know I'm going to have to try this recipe! (i espec. like the use of pineapple in the recipe).Henny A.https://www.blogger.com/profile/07599479300876817338noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-40007606620607815662008-05-13T12:15:00.000-04:002008-05-13T12:15:00.000-04:00I also love Asian cuisine but am afraid to try it ...I also love Asian cuisine but am afraid to try it since I know so little about it. It looks like you did a fantastic job of it though, so congrats! The dumpling photos really look fantasticMike of Mike's Tablehttps://www.blogger.com/profile/04096802982408553503noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-58524470822506623282008-05-13T11:29:00.000-04:002008-05-13T11:29:00.000-04:00Your dumplings look soooo good! Uh, Spam??? No c...Your dumplings look soooo good! Uh, Spam??? No comment heheheheh. <BR/><BR/>Guy Fieri on Foodtv did a spicy tangerine beef and pork fried rice over the weekend and I was going to try that tonight. I am a little worried as I don't do Asian often. <BR/><BR/>I suck at Potato Salad.....I can't make it. I have tried a gazillion recipes over the years......mine just never tastes right when it is done. Who can't make something as simple as potato salad......ME, that's who. Even if I follow the recipe to a T it still sucks.Obsessive Foodie or Food Addict....You Decidehttps://www.blogger.com/profile/07925516775842865013noreply@blogger.comtag:blogger.com,1999:blog-6834264313759237349.post-36101236806833399952008-05-13T10:12:00.000-04:002008-05-13T10:12:00.000-04:00That's all so good! The dumplings...and the fried ...That's all so good! The dumplings...and the fried rice.<BR/><BR/>Came from the round up. :)tigerfishhttps://www.blogger.com/profile/13575213806359208350noreply@blogger.com