Inspired by Pei's sexy potsticker photo (http://www.chezpei.com/2006/09/potsti...), I have been trying to replicate this at home. I have very nice dumplings from a local restaurant, so I should be able to at least get somewhat decent results, but so far not so much.
The first time I cooked them in oil, added water, covered and steamed. Then I realized that I'd probably added too much water and it wasn't ever going to evaporate with the cover on. I took off the lid after 10 minutes or so and let the water boil off (which took maybe another 10 minutes?). Eventually it all boiled off and I ended up with a superthin layer of goo, which crisped up somewhat, but not enough.
The second time I added less water, but it still didn't go down much at all with the cover on. About how long should the cover-on phase of cooking last? I know this isn't an exact thing, but even just a really rough estimate would be a big help (like, 5 minutes? 30?). Anyway, I once again gave up and took the cover off with still quite a bit of water left. This time I tried boiling it off over lower heat (the first time I had the heat fairly high since otherwise it would've taken all night to get rid of all that water), but it seems like this worked even less well since this time I didn't even get a thin layer of goo. Where is my starchy goo?
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