Food

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mands
fried > steamed

Here's my method and my lunch today.
- Get a pan with a lid.
- Med heat veg oil, enough to thinly coat pan (no sesame oil, sesame oil is a garnishing oil)
- Add frozen dumplings, bum down. There's only 1 side which they sit on and need to fry (fly!) on.
- Add water - enough to thinly cover base. I do this straight after adding dumplings, don't find that frying frozen dumplings does much.
- Cover with lid and med-high heat.
- At 5 mins, lid off and fry the water off.
- Don't be tempted to move the dumplings yet. You want their bottoms to crisp-up first otherwise they break open.
- Couple more mins and they should be crispy, move them to check how golden they are.
- My pan/stove-top has hot spots so I move the not so golden ones into the sweet spot, and the done ones on to plate/into mouth.
Eat with dumpling vinegar or balsamic is a good alternative.
And chilli oil and XO sauce.

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lynx in reply to @mands

I was told, that you can use sesame oil in frying but if you want the flavour of the oil you have to add a splash at the end.

Some chinese and Indian dishes are improved (in my opinion) by using sesame oil to make the marinading pastes.

Doesn't it have a similar smoke point as normal veg oil?

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