Comments on: Doughs

By: Crust

Crust — Tue, 17 Mar 2009 08:53:24 +0000

Girl!! I want a lesson from your Mom!!! Let’s set up a date.

By: Laura

Laura — Tue, 17 Mar 2009 08:08:02 +0000

Christie! If you want I can get my mom’s cha siu baau recipe or even better shes coming to town soon, maybe she can give us a lesson! I’ve been wanting to try a braised short rib filling with her dough recipe and I know Momofuku in NY does a couple plays on the traditional bun too.

By: Colleen

Colleen — Sat, 14 Mar 2009 18:40:41 +0000

I have tried making spring roll wrappers before, and it is VERY HARD! There is a lot of technique involved. Next time I might get a crepe spreader to try it. I burnt the crap out of my fingers last time.

By: ac

ac — Sat, 14 Mar 2009 08:36:41 +0000

The dough for jiaozi(gyoza) and xiaolongbao are the same. Flour, boiling water, and salt.

Those thin egg based round wrappers sometimes labled potsticker (and used as such in lesser establishments) are for wontons. They also roll them into giant sheets for spring rolls which is disgusting. Fried up they resemble hot apple pie at McDonalds. A proper spring-roll wrapper is made from a loose batter and is sort of like a paper thin crepe.

By: Colleen

Colleen — Fri, 13 Mar 2009 21:54:58 +0000

http://steamykitchen.com/blog/2007/04/30/xiao-long-bao-shanghai-steamed-soup-dumplings

By: Colleen

Colleen — Fri, 13 Mar 2009 21:49:22 +0000

Gyoza dough is a wheat-based dough, and so is soup dumpling dough. It would be interesting to try. I think that gyoza dough may have egg or egg yolk added to it though. However, that soup dumpling dough can have some green onions and sesame oil added to it, and then be rolled out to make green onion pancakes! Funny that you ask though, as I made gyoza last weekend. (But I bought Gyoza wrappers and didn’t take pictures! Maybe I will soon.)

By: Crust

Crust — Fri, 13 Mar 2009 20:43:14 +0000

Do you think that dough would work for gyoza as well?

By: Colleen

Colleen — Wed, 11 Mar 2009 20:53:46 +0000

I also freeze the croissants once they are shaped. Then when I want some, I pull them out the night before and put them on a sheet pan. They defrost and proof overnight. Then I just egg wash and bake in the morning.

Sooooo gooood!