Dumpling review:
Good flavour - these were pork and ginger. Texture was lacking, but I blame my own cooking. I ended up kind of… Shallow boiling them, draining the water, then putting them pack on with a little butter (I don’t really use oil). Let the remaining moisture evaporate as best it could and stirred em around a bit. Finished with soy sauce and la gan mao chilli crisp. Also had broccolini. They came out quite soft and tacky? Still good though.
The pork & ginger ones I like to have in soup or on top of ramen. They are softer and tackier than other kinds. I have had trouble fry/steaming them. They do OK steamed only, but are really nice in soup.
Dumpling review:
Good flavour - these were pork and ginger. Texture was lacking, but I blame my own cooking. I ended up kind of… Shallow boiling them, draining the water, then putting them pack on with a little butter (I don’t really use oil). Let the remaining moisture evaporate as best it could and stirred em around a bit. Finished with soy sauce and la gan mao chilli crisp. Also had broccolini. They came out quite soft and tacky? Still good though.
If you intend on feasting on more dumplings in the coming years get a couple of bamboo steamers like Catfish said.
This is the way. Also, to save the annoying ripping off of the right size of baking paper grab some liners
The pork & ginger ones I like to have in soup or on top of ramen. They are softer and tackier than other kinds. I have had trouble fry/steaming them. They do OK steamed only, but are really nice in soup.
Sometimes I steam the Aldi gyoza in the microwave, which I’m sure isn’t ideal but hey it’s quick and easy. And they’re still good.
Are the Aldi gyoza any good?
My go to are the rebranded ones that used to be from KB.
I like the prawn ones, not a fan of the veg variety.
Oil is fren not foe with the dumplo.