Pan-Frying Dumplings in an Iron Wok – Crispy Bottom, Juicy Top

12 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

admin_kuh
Издатель
Watch a chef heat a traditional iron wok until it's smoking hot, then add a layer of oil and arrange raw dumplings in a neat circle. The sizzle is immediate. After the bottoms turn golden, he pours in just enough water to cover the dumplings halfway, slaps on a lid, and lets steam work its magic. When the water evaporates, a crispy, lacy crust forms at the bottom. The dumplings are then flipped onto a plate, revealing a perfect golden-brown base.

Let’s Talk Wok-Fried Dumplings
Категория
Блюда на сковороде
Комментариев нет.