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Homemade dumplings

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Home Cooking Dumplings

Homemade dumplings

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SuchTaste | | Nov 26, 2012 04:36 AM

I'm using a bamboo steamer, and normally I steam using water, but what do you think about steaming the dumplings by simmering *broth* instead of water? A mix of sake, soy, ginger, water — or would that overflavor the skins?

Second question: with veggie dumplings, should I precook the filling before wrapping the dumplings, and if so, why? Thanks.

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