“Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More”
By: Andrea Nguyen
Dumplings are on my top 10-list of favorite comfort foods. I could literally sit down and eat dozens and dozens of them. It’s as if I always have room for just one more. It’s a shame that they are so time-consuming to prepare, but maybe that’s part of the appeal. I don’t have them often; therefore I never tire of them. The entire essence of the food is a wonder to me. Little (or sometimes big) packages wrapped around a concealed, mystery filling, where the diner has to trust the cook and dive in.
that I cook with and I often have too much meat to cook in it. So I end up having to brown the meat in batches. This is annoying by itself, but the butter starts to burn about halfway through the second batch, forcing me to either deglaze the pan (with isn’t a bad thing, more flavor) or clean it out. I’m hoping that by using clarified butter, it will be able to go for a longer amount of time. Plus, Madeleine Kamman says, “…it will give you gorgeous, clean-looking food.”