Scallop & Shrimp Dumplings

From EatingWell: July/August 2007 — Subscribe Now!

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

READER'S COMMENT:

"the sauce is good, the filling is good, but these dumplings stick to the pan no matter how i try to cook them. I've tried the method as written, I've tried pan frying in the oil first then steaming, I've tried steaming then frying,...

Comments

Comment	Posted
the sauce is good, the filling is good, but these dumplings stick to the pan no matter how i try to cook them. I've tried the method as written, I've tried pan frying in the oil first then steaming, I've tried steaming then frying, nothing works. I've tried making these two different times already. caraflora	1 week 1 day ago