food Anybody Wang Chung?
- Thread starter Chilero
- Start date
Looks damn tasty plus I have been craving dumplings for a few days
Wang Chung tonight?
https://www.youtube.com/watch?v=BoXu6QmxpJE
'Dem tons deep fried or baked?
I meant the ones in the soup.
I make them in batches as well and prepare them from frozen as you said, baked, fried or steamed.
Made shrimp fried rice tonight and crab rangoon... Sadly no lefties or pictures.
I make them in batches as well and prepare them from frozen as you said, baked, fried or steamed.
Made shrimp fried rice tonight and crab rangoon... Sadly no lefties or pictures.
Dem's look tasty!
Dumplings and pot stickers are one of the few Asian things i dont make from scratch. Its too time consuming for me and ive got a couple SUPER good places that serve dim sum brunch on weekends. The frozen Assi kimchi mandu are just as good as any ive eaten for around $10 for a big bag.
Kimchi mandu guk is excellent if you like a spicy dumplings in a soup. Wontons or dumplings in chicken stock and chili oil are way up there too. So incredibly simple to make if you can find good premade wontons/dumplings. My brother hammered my LaoGanMa Chili Crisp making Sichuan wonton soup.
Pot sticker style is probably my favorite, Brown them (almost burnt) on one side and then add a few tbs of water and cover the pan. LOVE them.
Kimchi mandu guk is excellent if you like a spicy dumplings in a soup. Wontons or dumplings in chicken stock and chili oil are way up there too. So incredibly simple to make if you can find good premade wontons/dumplings. My brother hammered my LaoGanMa Chili Crisp making Sichuan wonton soup.
Pot sticker style is probably my favorite, Brown them (almost burnt) on one side and then add a few tbs of water and cover the pan. LOVE them.
https://www.youtube.com/watch?v=1M7IxbE2Mz4
My years of assembly line fine motor skills experience is sometimes useful. It only took me bit more than 2 hrs to do up about 70 of these a few weeks back. I freeze extras too. I kinda felt I was slacking that day, I aim for a minute or less per as reasonable, but I was relaxing talking with my wife while doing them up.
Attachments
Chilero said:
The one drawback though is it aint cheap. You wont get outta there for under $20 a head and its a really good idea to have no less than 4 people. 5 or more gets one of the round tables with a "lazy Susan" in the middle if ones available. I love this place and their Sichuan dishes are top shelf. Its in the heart of our "China Town".
http://luluseafood.com/menu/
Ashen said:My years of assembly line fine motor skills experience is sometimes useful. It only took me bit more than 2 hrs to do up about 70 of these a few weeks back. I freeze extras too. I kinda felt I was slacking that day, I aim for a minute or less per as reasonable, but I was relaxing talking with my wife while doing them up.
IMG_20180224_192802_633.jpg
_20180224_192216.JPG
Those look fantesticle!
But 70 in 2 hours?
Dude.
You gotta' pump those numbers up.
There's restaurant guys making minimum wage that can pump out 70 in 10 minutes.
No talking with the wife at the restaurant!
texas blues said:
This is no joke. I used to frequent a a place in the ID (Seattle) the ladies there would make a hundred while you waited in line to order. AND stare you in the eyes while you waited. (Slight exageration) But if you got to the counter and didnt have your shit in one sock? Get out, go the back of the line, learn to make decisions and try again. Lol