Wok Star Eleanor Hoh

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How To Videos

How to make crispy noodles and dumplings fast

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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.

How to clean crust and restore cast iron wok

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Never fear if a little crust forms when cooking in your cast iron wok! Sometimes, when you use fermented ingredients like tamari or high sugar content like onions, they can form a little crust. If you don’t scrub off properly, 3 things happen:

  1.  the crust prevents heat getting to your food
  2.  the crust makes your wok smoky
  3.  the crust hardens and becomes thicker and thicker

Here’s my short, 2 1/2 min. video shows you how to scrape the crust off, wash it out and restore your cast iron wok, so easy.
Let me know in the comments if you’ve come across this and what you were cooking when it happened?  If you try my method, did it work for you?

How to clean crust and restore cast iron wok

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Never fear if a little crust forms when cooking in your cast iron wok! Sometimes, when you use fermented ingredients like tamari or high sugar content like onions, they can form a little crust. If you don’t scrub off properly, 3 things happen:

  1.  the crust prevents heat getting to your food
  2.  the crust makes your wok smoky
  3.  the crust hardens and becomes thicker and thicker

Here’s my short, 2 1/2 min. video shows you how to scrape the crust off, wash it out and restore your cast iron wok, so easy.
Let me know in the comments if you’ve come across this and what you were cooking when it happened?  If you try my method, did it work for you?