This is such a great recipe. I've always had trouble pinching the dough and it usually opens up, Emma's explanation was pretty enlightening, I was doing it the wrong way up. Filling I'll copy that.
I've wanted to make these for years, but have been afraid to try. I'm totally gonna make these now! They look awesome, and not too terribly difficult. Thank you!
I stopped doing dumplings because of the complex pleating. This right here.. doing it asap.. my only switch will be to make the dough a little thinner..
thank goodness for the shield! :D [i guess in addition to protection from the obvious flames, i'd imagine it prevented a lot of oil droplets from flying everywhere too. i remember being super surprised by how insanely loud it was when i put wet greens into a wok..maybe the wok has acoustic properties too but it sonically stunned me :-)]
Thanks Emma. I have to try this one day. I eat one time something named "Pan beef pie". Can you make this one day? Looking for recipe for this dish. Greatings from Poland to whole people from "School of wok".
Looks amazing! I've always wondered, with the stock ice cube thing.. How many ice cubes per ml of stock you need? For instance a stock pot makes 500ml, if I then freeze into cubes, how does it work after that? Do I thaw to the exact amount I need, or do I thaw a couple and add water?
Hey Alex, our frozen stock is one we make at the school. When we freeze it, it is a more condense version. Then we will add go to use it we will the add as much water as is necessary for the recipe :)
