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Manhattan Dumplings

q about the "fried dumpling" buns?


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q about the "fried dumpling" buns?

Jenae R | Mar 24, 2003 03:49 PM

I bought a sack of frozen pork buns at the Fried Dumpling place on Mosco, and am 0-2 in cooking them right. What should I do?

Bad Way #1: I tried steaming them. I had no idea how long it needed to cook the frozen meat, do did it for about a half hour. Came out ultra-puffed up, overcooked--the bun was no longer soft, the meat rattled around inside.

Bad Way #2: Pan-frying the bottoms, then adding water (technique I read about for dumplings when I consulted a Chinese cookbook). Result: black burnt bottoms, soggy wet buns. Ugh.

Do I need to defrost them? Thanks.

[By the way, posting rationale for this board: arguably, this is a "General Topic", since plenty of people with no interest in Manhattan know how to deal with frozen buns. But I don't know the words for this type of bun, and want to make clear they aren't roast pork buns, so figured people who know Fried Dumpling know the kind of buns they sell, and this was the best way to have us all talking about the same bun. Not foolproof, but there it is.]

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