Tuesday, February 2, 2010


These came in super handy on a busy night tonight. Got home from work at 5:45, and these were on the table by 6:00. We dipped them in the hoisin that Shannon gave. Adam loved them and I also thought they were delicious. I did my pan-fry/steam combo and the wontons were perfectly browned and translucent. Mmmmmm...


  1. Did you steam them straight from frozen?

  2. I made these tonight and they turned out delicious. Ross says they get a 10/10 and I would like someone to make them again next time. I mixed 1 TBS of oil and 1/4 cup of water in a nonstick skillet and put the (still frozen) dumplings in it. I covered the skillet with a lid and steamed them for 5 minutes over medium high heat. When I took off the lid, I thought I'd ruined them 'cause all the water had evaporated and they were sort of stuck to the bottom of the pan, but it turns out they were perfect. I scraped them out with a spatula, flipped them over and cooked them another 2-3 min on the other side.

    I served this with bok choy and a great Asian Sesame Cole Slaw.