SC - Wontons
Chris Stanifer
jugglethis at yahoo.com
Fri Mar 30 13:32:58 PST 2001
- --- Philip & Susan Troy <troy at asan.com> wrote:
> Many of the larger dumplings will call for
> boiling them in
> peculiar (but workable) methods such as bringing the
> water back to a
> boil, then adding a glass of cold water, then
> bringing it to a boil
> again, with or without repeating the process,
> depending on size.
This is the same method for cooking certain buckwheat
noodles. Judging from experience alone, I believe the
method allows the noodle to cook through, without
swelling so much. It sounds reasonable to apply the
same method to a filled dumpling, as well, or any item
which requires the inside to be fully cooked without
over cooking the outside. I'll have to look into this
further.
Balthazar of Blackmoor
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