My beef with their potstickers is that they were anemic - we use more filling than that. Were they afraid they couldn't seal the dumplings or is budget tight on the show? Also, boiling them before you brown them in a pan (as opposed to just cooking them in a pan with no boiling involved) results in a less desirable dumpling texture. And broccoli with oyster sauce? When we make greens, they are either sauteed with garlic or blanched then drizzled with oyster sauce - we don't make any brown sauce.
Image from Martha Stewart
Posts
No comments:
Post a Comment