Food, Food, and More Food Thread

Tu_triky wrote:
you could always fatten up a pigeon and then give it to a homeless guy as a snack.

:rofl: I've never seen that done before

Heya Niko 2x!!!

You have a restaurant in San Francisco:
http://hasegawasf.com/contentbuilder/layout.php3?contentPath=content/00/01/34/34/05/userdirectory0.content



Cheers, :drink:
PCM

pcmodem wrote:Heya Niko 2x!!!

You have a restaurant in San Francisco:
http://hasegawasf.com/contentbuilder/layout.php3?contentPath=content/00/01/34/34/05/userdirectory0.content

Cheers, :drink:
PCM

:lol: :lol: :lol: super cool !!!!!

K.T.Tran wrote:

:rofl: I've never seen that done before

me neither...but you might see a dude roasting a pigeon on a branch one of these days and remember this post.

what skins are you using?

more detail would be super helpful...
i just finished wrapping 200 shrimp/chive dumplings. ;D

I am using regular wonton wrappers. am I supposed to use other ones?

lifunk, you're probably filling them up too much.

krim wrote:i just finished wrapping 200 shrimp dumplings.

hold on, man. i'm coming over.....

Lifunk, be prepared to have this thread moved to the Food thread.

In any case, I usually boil the gyoza first, then pan fry them in a little oil. I've never encountered a sticky gyoza yet.

I tried gyoza at first but it did not work out to hot... I know I am not filling them to much because I tried putting 1/2 teaspoon and it still stuck. WHAT THE HELL AM I DOING WRONG!!! :banghead: IM SO :shamefulcry: FRUSTRATED!!!

are they going bursting when you cook them?

hmm.. maybe i should make some for dinner.

Are you steaming them to cook? Just curious.

I steam them first but they don't seem like they wanna burst at any time, then I put them in a frying pan so that they crisp from one side. It is whentry to take them out that they tear. ughhhhhh!!!!!!! it's freakin' impossible!!!

If you're using Wonton wrappers, you can put... .hmm.. about a small gumdrop sized ball of filler.

a regular wrapper (round) on the other hand, you can put about a full thumb sized ball of filler... as shown here

[image]

are in my freezer, wrapped this past weekend.


Wonton wrappers are quite thin, and has more egg content, they're much more fragile, but need less time to cook. Im not sure if i've ever pan fried a raw wonton before.

I have a strange way of pan frying gyoza, ill share if anyone is interested.

lifunk wrote:I steam them first but they don't seem like they wanna burst at any time, then I put them in a frying pan so that they crisp from one side. It is whentry to take them out that they tear. ughhhhhh!!!!!!! it's freakin' impossible!!!

are you oiling the pan? and is the oil hot enough to sear the skin before it begins to stick.

Why did you have to post a shot of those krim? You're making me really hungry again. Those look so good. :puppydog: But how do you fry your gyoza?

Damn, your stickers look hell of a lot better than mine. Mine look like I made them with my feet!!! I'd post a pic put it's so damn embarrassing I'd rather not. So how do I fix my problem? Well in order to fix it I have to know what the problem is, but I have no idea what's going wrong. :crazy: any input guys?

^ See what krim posted above concerning the oil.

the oil is hot but it might be too hot or not hot enough. over what kind of heat am I supposed to fry them over? Med., Low, High? Hey krim how do you fry your gyoza?

krim wrote:If you're using Wonton wrappers, you can put... .hmm.. about a small gumdrop sized ball of filler.

a regular wrapper (round) on the other hand, you can put about a full thumb sized ball of filler... as shown here

[image]
I have a strange way of pan frying gyoza, ill share if anyone is interested.

dayem you got skillz...those look very well made. impressive...most impressive.

lifunk wrote:the oil is hot but it might be too hot or not hot enough. over what kind of heat am I supposed to fry them over? Med., Low, High? Hey krim how do you fry your gyoza?

My guess is not hot enough. Once the wrapper sears it should release itself from the pan. Oh and using a non-stick pan would help plenty. ;)