Saturday, October 15, 2005

Dining With "The Ming" - Pan Fried Dumplings

Pan fried Chinese dumplings, a la Mixed Masala
This was my very first attempt at making Chinese pan-fried dumpling, aka pot stickers, and I am well pleased with the results. Yeah, I know the edges are overcooked (read: slightly burnt) a bit, but hey, gimme a break, I'm still learing. I was inspired by a recipe from one of my favourite chefs. By all accounts, these dumplings tasted equally as good as, if not better than, those we've had at a couple of our favourite Chinese restaurants. They were much better than the photo conveys and the dipping sauce was absolutely fabulous. And best of all, they went perfectly well with my beloved Merlot.

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