/ck/ - Food & Cooking

[Anonymous No.17597620]

Do you like Gyoza?

[Anonymous No.17597630]

I been meaning to make my own dumpling wrappers but I feel like rolling them ultra-thin is hard and I wonder if adding yeast and fermenting the dough would make it roll out more easily or doing a roux (partially pre-gelatinizing some of the starches in the flour by cooking it with water), or just using boiling water would have as potent an effect

cold fermenting yeast doughs in my experience makes them the easiest to roll out

thin doughs are tricky!

Also anyone have tips for caramelizing kimchi? I want to use it up!

[Anonymous No.17597634]

I prefer Mandu

[Anonymous No.17597640]

>>17597634
So like almost the same just bigger and less thin of a wrapper by a bit?

[Anonymous No.17597659]

>>17597630
I've found using boiling water, salt, and flour makes the easiest dough for wrappers. Also it might be good for you to get a smaller and lighter rolling pin.

[Anonymous No.17597672]

>>17597659
I have two - one is tapered - you know I SAW some smol hand-carved rolling pins just the other day but that's a frivolous expense

I feel like doughs where the gluten is arranged by yeast have a better structure maybe than boiling water doughs.

[Anonymous No.17597680]

yup sure do

[Anonymous No.17597683]

>>17597640
Mandu can be steamed, boiled, or fried, while Gyoza are typically pan fried. They're mostly similar, though the fillings and style can vary a bit. Most are pork based. I do prefer the pan fried version of Mandu.

[Anonymous No.17597685]

>>17597620
perogies?
nah never tried them

[Anonymous No.17597688]

>>17597620
It's one of the few things that the Chinese place around these here parts knows how to do halfway decent.

[Anonymous No.17597695]

>>17597683
Gyoza can be steamed or boiled too.

[Anonymous No.17597711]

>>17597683
Tell me how to caramelize kimchi to use it as a filling for Mandu.

[Anonymous No.17597732]

>>17597688
All of the chinese restaurants in my victiny are utter shit.
Portions are small and taste disappointing
Those fucking cheesy beef skewers are a fucking joke.
They choose the worst possible cuts of pork, the gross chewy ones.
The vegetables cooked on the wok are not just hard as fuck but sticky as wellthus they're a pain in the ass during and after eating them.
They put chili peppers in the wok as well, spicy alright but inedible, can't fucking chew them, they're burnt beyond repair, it's like eating plastic.

Is it just bad luck and there are decent chinese resto out there? Or I am right and it's the worst fucking cuisine?

[Anonymous No.17597734]

>>17597620
Yes

[Anonymous No.17597736]

>>17597620
I made them from scratch, including the pastry, once. It was a lot better than the frozen ones. I plan on making it again and keep them frozen.

[Anonymous No.17597742]

>>17597630
Literally boiling water on the flour, mix with a tool, then knead whenever you can handle it. Make sure to use a weak flour, like 10% protein

[Anonymous No.17597743]

>>17597711
I've never had kimchi in my mandu

[Anonymous No.17597791]

>>17597732
I think it's a bit complicated. I think it's not out of the realm of possibilities that the people cooking and running Chinese restaurants, in a lot of places, don't know what they're doing. They're not chefs. But I also think a lot of Chinese dishes just aren't that great. They're are some that are, and many that are close to being so. I think some of it could be pertaining to the culture. They don't have the same kind of passion as other groups of people, in regards to food anyway. I think they have a lot of great ingredients, and ideas, and just need to tweak the mix a bit. But I'm done eating at local Chinese places. I'm tired of being served dog shit.

[Anonymous No.17597809]

>>17597620
Yes. But not enough to make them from scratch, it's a torturous experience. Did it once, never again.

[Anonymous No.17597822]

>>17597734
Gozagyoza

[Anonymous No.17598205]

It's good but it's never great.

The best gyouza is crispy on the bottom, a little chewy on top and juicy inside.

If it's not like that, though, I'd generally rather have something else.

[Anonymous No.17599603]

>>17597620
Yes.

[Anonymous No.17599607]

I love them but they're a huge pain in the ass to make even with store bought wrappers.

[Anonymous No.17599633]

>>17597620
>Do you like Gyoza?
You’re damn fukkin right I do.
Pic is my favorite Osaka “chain” gyoza. 551 Horai also does some amazing butaman.

[Anonymous No.17599710]

I've been making calzone gyozas, really cuts down the labour

[Anonymous No.17599911]

>>17597620
yeah but i miss it so hard
ever since i left japan the only "gyoza" i can get is the shitty chinese ones that stick to the pan and never fucking cook properly, not to mention they're expensive as fuck.
when the fuck are the japanese frozen ones that are $1.20 for a dozen gunna hit he fucking market?

[Anonymous No.17599915]

>>17597620
DID YOU SAY GO'ZA?

[Anonymous No.17599946]

>>17597630
>>17597659
>>17597742

you don't use boiling water

that's not right for dumplings. It's just 1 part cold water, 2 parts flour, salt. Maybe some oil. Hand mix it and knead it until smooth, let it rest for 15-20 minutes in a covered, oiled bowl. Make sure the final dough is as soft as possible but does not leave residue or stick. When that's achieved, roll them as in below: into a long snake and then little nuggets. Roll them into little sunny-side up egg shapes, a little thicker in the middle. Then you can stuff them and fold them. Not super easy, but easier than a lot of other time-consuming things like tamales or ravioli, I'm sure.

https://www.youtube.com/watch?v=kg6dm8535TI&ab_channel=%E5%B0%8F%E9%AB%98%E5%A7%90%E7%9A%84MagicIngredients

[Anonymous No.17600016]

>>17597791
instead of extrapolating your shitty dining experience to an entire culture you couldve just said the food sucked

[ieatinmycar No.17600124]

>>17597620
Who fucking doesn't?

[Anonymous No.17600148]

My wife makes the best Gyoza and she can control time!

[Anonymous No.17600250]

>>17599946
>you don't use boiling water
I do.

[Anonymous No.17600997]

>>17600148
Is that the girl from dorohedoro

[Anonymous No.17601015]

yes

[Anonymous No.17601026]

>>17597734
>>17597822
Based.

[Anonymous No.17601068]

>>17597620
Aw shucks! I love Gyoza.

[Anonymous No.17601444]

[Anonymous No.17601559]

>>17600997
no, idiot. it's my wife.

[Anonymous No.17602073]

[Anonymous No.17602255]

>>17600016
So you're saying, Italian Americans don't all have a similar culture?

[Anonymous No.17602272]

>>17597791
Maybe you just live in a shitty ghetto?

[Anonymous No.17602283]

>>17602272
No. Most Chinese restaurants are ran by people that came over here that didn't have options. They didn't get a visa for being a world renowned chef.

[Anonymous No.17602317]

>>17597620
Depends on what's in 'em.

[Anonymous No.17602452]

>>17599946
You use boiling water

[Anonymous No.17602475]

>>17597620
Dumplings are like my favourite food, anon. I love gyoza.
Make them myself every other month however my folding technique is still utter garbage.

[Anonymous No.17602486]

>>17602475
Why isn't there a dumpling general? The best foods of any culture, are their dumplings.

[Anonymous No.17602559]

>>17602486
Probably wouldn't get enough traction, don't know.
You could always try to start one next time you're making dumplings I guess

But yes I agree, best food of any culture are their dumplings. Goodness wrapped up in dough, whats not to love

[Anonymous No.17602562]

>>17597630
handmade dumplings are always thicker, like potstickers. You want thin, get a pasta machine.

[Anonymous No.17602565]

>>17597620
Pierogies?

[Anonymous No.17602623]

>>17597620
these are just perogies

[Anonymous No.17602642]

>>17602559
I doubt we're the only two rational people on this board that appreciate dumplings. But these are mad times we live in. Mad!

[Anonymous No.17602683]

I dont know

[Anonymous No.17602737]

>>17597620
I don't like anything.

[Anonymous No.17603579]

>>17597620
Fuck yes, op. Love em.

[Anonymous No.17603840]

>>17597620
Any kind of dumpling is based.

[Anonymous No.17603881]

>>17602452
No you don't you fucking nigger. You use room temperature water.

192ml room temperature water
400g plain white flour
2g salt
knead
wait 10 minutes
knead again
wait 10 minutes,
knead again
wait 1 hour

wala

[Anonymous No.17603896]

[Anonymous No.17605027]

>>17597634
More like, mandu my nuts feel good inside your mouth