Do you like your dumplings steamed or fried?

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Mayfly

Mayfly

Mersh Stole My Cat
kiwifarms.net
Joined
Mar 13, 2025
I love both, but at home I never know which kind to make.
 
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Dunno what the diffrence between dumplings and potstickers is, but I steam them for 8 minutes, remove the lid and let them brown before plateing.
 
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Depends on the dumpling really mandu have to be deep fried as steamed or boiled do not have the same pleasant texture. Pan frying or air frying are fine to if you don't want to deep fry.

For perogies I boil them for a bit till they are al dente than pan fry in butter for colour and texture.

I guess I am just not a fan of steamed or boiled dumplings though a properly steamed bao is great it's just that most restaurants either use to much dough or over/undercook them.
 
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#1 Hot Sauce of Kiwi Farm said:
I guess I am just not a fan of steamed or boiled dumplings though a properly steamed bao is great it's just that most restaurants either use to much dough or over/undercook them.
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At restaurants I always get fried dumplings unless I am getting xiao long bao or siu mai. I've never had mandu or perogies since I mostly cook cantonese and shanghaiese food
 
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Mayfly said:
At restaurants I always get fried dumplings unless I am getting xiao long bao or siu mai. I've never had mandu or perogies since I mostly cook cantonese and shanghaiese food
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Mandu are similar to jiaozi and perogies are dumplings with a potato based filling that can have cheese and onion. Westernized versions tend to put bacon into the filling as well though I put dill in the filling over bacon. Other than that you put sour cream in the dough. Don't know if it does anything it is just how it is made you don't really notice the sour cream, though you tend to also eat it with sour cream so adding it to the dough might be pointless.
 
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#1 Hot Sauce of Kiwi Farm said:
Mandu are similar to jiaozi and perogies are dumplings with a potato based filling that can have cheese and onion. Westernized versions tend to put bacon into the filling as well though I put dill in the filling over bacon. Other than that you put sour cream in the dough. Don't know if it does anything it is just how it is made you don't really notice the sour cream, though you tend to also eat it with sour cream so adding it to the dough might be pointless.
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Perogies don't sound appetizing to me, but I'll have to try mandu. The taste is good but I mostly prefer jiaozi over similar dumplings because they resemble yuanbao (gold ingots) from the time of Imperial China, and an elderly Chinese woman told me it will make me wealthy.
 
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