#DIM SUM GO GO 3 SAUCES HOW TO#
#DIM SUM GO GO 3 SAUCES FULL#

And as you transfer them to the sheet pan after folding, you should also keep those covered so the skins don’t dry out. When you are working with the dumpling wrappers-sometimes called skins-cover the stack of them with a damp paper towel. If you buy them frozen, be sure to thaw them in the fridge overnight. Be sure to check the freezer aisle-a lot of places sell dumpling wrappers frozen. The range of what you can use is wide-if your store only carries Japanese gyoza wrappers, which are pretty similar, they will work. But if you can’t get them, don’t get discouraged. Their distribution is pretty vast, I’ve seen their products at Chinese grocers all up and down the East Coast. I like Twin Marquis Shanghai-Style Dumpling Wrappers.

#DIM SUM GO GO 3 SAUCES HOW TO#

How to Make Colorful Dumplings How I make dumplingsĭumpling wrappers are widely available, but depending on where you are, you might have access to different brands.

#DIM SUM GO GO 3 SAUCES FULL#

You can slide a sheet pan full of uncooked dumplings into your freezer, and then transfer them to a storage bag after they’re frozen solid. If you don’t plan to eat the dumplings all at once, you can make a big batch and freeze them then you can steam them without thawing first.

I really recommend making some room in your freezer before you start. You can use a kitchen towel, but if you have heat-proof gloves, they would be a big help here. The sheet pan can get really hot as you move it in and out of the steamer. Silicone gloves: Again, this is specific to the rice rolls. If you don’t have one, a large (flat-edged) spatula would work, too. You could use a butter knife or small spoon or fork, but I find that a silicone spatula makes it easier to transfer the raw meat filling, which can get sticky.īench scraper: We use a dough scraper to sort of scrape the steamed rice rolls out of the sheet pan. In the restaurant, we use bamboo spreaders, which are sort of like blunt-edged wooden knives, and those are great, too. Silicone spatula: I like to use a small-ish silicone spatula for scooping dumpling filling onto the wrapper. Eighth sheet pan: For the cookbook, we developed a method where we use an eighth pan- which fits inside a 12-inch steamer basket-to steam the rice rolls.

Dim sum go go 3 sauces