Friday, February 7, 2014

Pan Fried Sticky Rice Dumplings

Huh! So I've previously written on pan frying sticky rice dumplings. Last time I used a non-stick pan, but this time used stainless steel and still had no problem with any dumplings sticking to the pan. The starch "skin" released with no trouble, either. Also, last time I noted that they seemed to come out too sticky with the skin taking too strong a presence in the final product. Intriguingly, I found that this time that was not at all the case. There was a nice play of the crispy bottom with the sticky sides, without the skin's being too strong a presence. I think I probably made the skins thinner this time, making it so that the pan frying approach worked just fine.


Post a Comment