Food

Agree on that too!

Maybe that explains today's odd sunny weather

nope, balance of the universe must be restored...

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.

in short: cooking dumplings is about as complex as frying an egg.

get out.

I want to get dumplings now.

Once my chicken pox imposed quarantine is over, a trip up Walworth road is long overdue.

@Chalfie I'll let you know.

Hello.
Chicken pox?
Same here.

Starts drawing maps.

It depends what you want to taste:

Steamed: dumpling stuffing
Fried: just eat a spoon of oil already

Sauce I like: soy sauce with thinly sliced spring onion and grated fresh ginger

worcestershire sous for soup dumplings, la jiao (or however the hell you spell it in roundeyenese) for everything else.

Anyone else have one of these in the 80s?

Sucks doesn't it?

.

Stop scratching it will only make it worse!

.

Can I go too? I owe you a round of stupidly expensive scotch anyway.

Sure but this will probably be a lunchtime thing.

#madmen

That whiskey was silly, but necessary.

dads who lunch?

#welljell

Decent sushi in the Charing Cross area? Does it exist?

Laddies that Lunch

Slow to this party...

I went to loon fung andgot some bao and dumplings maybe a quick trip to your local chinese cash and carry.

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?

http://www.sticksnsushi.com/restaurants/covent_garden.html?

Probably better but all that comes to mind...

roundeyenese

You, sir, are on fire. I noobily salute you. Top drawer. Well bants. Et cetera.