How to make crispy noodles and dumplings fast

My second 5 minute Facebook Live experiment didn’t pan out as well as expected. So, more experimenting.  Under the broiler vs frying in your wok requires much less oil and effort.

The traditional technique to crispy gyozas/dumplings is to fry with oil, then add liquid and cover but it requires vigilance and can only be done in small batches. That, for me and most of you will be frustrating especially when you’re doing it for a big party.

Watch and see what you think, leave your questions and what you’d like to see more of and join in the conversation HERE or if you prefer, comment below.

#techniqueoverbrand hashtag on  Instagram was so true, the Nasoya brand definitely didn’t work as well as the Wei Chuan dumpling brand I normally use. They turned out perfect as you can see here. They now have Shan-Dong dumplings without MSG.

As I always say, not all brands are equal.  FYI, neither of the posts were sponsored.

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