We made pot stickers last week, and we picked up some little gems of wisdom that I thought we should share. It was an unforgetable learning experience.
1. It is possible for pot stickers to stick to the pan too much.
2. If you aren't careful pot stickers can stick so much that they can carbonize onto the pan.
3. The chicken stock that is supposed to add flavour and make the pot stickers release from the pan will not necessarily help you out at this point.
4. If the pan is too hot, chicken stock can do something that is remarkably similar to vaporizing.
5. The remains of said chicken stock can also carbonize onto the pan.
6. All of this carbonization is really, really hard to get off. If I knew how to get it off, I'd tell you. The next attempt will probably involve oven cleaner....
7. You should really use a nonstick skillet to make pot stickers. Or skip the whole thing and try steamed dumplings.
8. Surprisingly, the dumplings (or remains there of) from this adventure were perfectly edible, and tasted pretty good.
9. Sadly, the peppery flavour of watercress can be lost if your beef dumplings contain a lot of strong seasonings. Alas.
1 comment:
I must say, this was indeed an adventure.
It's a real pain in the ass trying to get that crap of the bottom of the pad. I'm not sure if we're going to resort to harsher chemicals to try to clean out the pan, or if it will even change the cooking characteristics of the pan.
We'll see.
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