On 9/8/2014 12:11 PM, Mayo wrote:
> On 9/8/2014 1:06 PM, dsi1 wrote:
>> On Monday, September 8, 2014 8:00:41 AM UTC-10, Brooklyn1 wrote:
>>> On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz >
>>>
>>> wrote:
>>>
>>>
>>>
>>>> On Mon, 8 Sep 2014 07:27:13 -0700 (PDT), Helpful person wrote:
>>>
>>>>
>>>
>>>>> On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher wrote:
>>>
>>>>>>
>>>
>>>>>> However, one thing you will never see in a raviolo is cheese. and
>>>
>>>>>> they are boiled, not deep fried like the potsticker family.
>>>
>>>>>>
>>>
>>>>> That's a bit picky, especially as you don't know how potstickers are
>>>
>>>>> cooked. They are not deep fried, but pan fried till they stick to the
>>>
>>>>> pan. Then they are released with liquid, usually broth.
>>>
>>>>
>>>
>>>> You would never add (more) liquid to the pan once the potstickers are
>>>
>>>> crispy on the bottom. You either scrape them off with a thin metal
>>>
>>>> spatula, or - since the advent of Teflon - use a non-stick pan (in
>>>
>>>> which case some scraping may still be required).
>>>
>>>>
>>>
>>>> -sw
>>>
>>>
>>>
>>> Every Chinese restaurant I've been to deep fries... I've never seen
>>>
>>> teflon used in any Chinese restaurant, they wouldn't be in business
>>>
>>> long using teflon coated woks. In US Chinese restaurants
>>>
>>> deep fried wontons are a very common side dish... cooked exactly the
>>>
>>> same as eggrolls. Where I lived on Lung Guyland the population was
>>>
>>> quickly changing to Caribbean, the best Jamaican patties
>>>
>>> (deep fried rather than baked) were made at Chinese take outs, jerk
>>>
>>> chicken too... those Chinese cooks made a sauce hotter than any sauce
>>>
>>> you ever poured from a bottle. When asked for "hot" they'd grin, nod,
>>>
>>> and say speecy, speecy, speecy... the sauce they concocted was like
>>>
>>> comparing your lighter fluid bottled sauce to rocket fuel.
>>
>> This explains why a North American person would think that gyozas are
>> deep fried. We call that stuff crispy gau gee which is redundant
>> because I've never seen gau gee prepaired any other way than deep
>> fried. I love that stuff and the kids love it too. Crispy won ton is
>> not redundant because won tons can be prepaired in many ways.
>>
>
> These look very tasty:
>
> http://www.qlkitchen.com/deep-fried-prawn-gyoza/
>
> INGREDIENTS / BAHAN-BAHAN
> 1 packet FIGO Prawn Dumpling (10 pieces)
> Cooking oil for deep frying
> Thai dipping sauce (A):
> 2 tablespoons fish sauce
> 1 red chili, chopped finely
> 3 stalks coriander leaves, chopped
> 2 tablespoons lime juice
> 1 tablespoon fine granulated sugar (or to taste)
> INSTRUCTIONS / CARA-CARA
> Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave aside.
> Heat about 200ml cooking oil in a small saucepan until almost smoky
> (about 180C if you have a deep-frying thermometer). To check if the oil
> is hot enough, dip a wooden chopstick into the oil, bubbles will appear
> immediately around the tip of the chopstick when the oil is hot enough.
> Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
> the hot oil and fry for 2 minutes on medium-low heat until golden brown,
> turning every now and then to fry evenly.
> Remove the fried gyozas from the hot oil with a pair of tongs and drain
> off the oil with some paper towels.
> Serve immediately with the dipping sauce.
>
>

I'd eat it for sure. The one and only time that I made mandoo was about
35 years ago. My wife taught me how to make those things. Boy they were
tasty! I cooked them the traditional way - simmering the mandoo with
some water in a pan until the pan was dry and then finishing it off by
frying. That took way too long so I finished most of them by deep
frying. She took some to work and I took some to work. People just love
that stuff. Even the gruff boss of the printshop really enjoyed himself.
That was a strange thing to see.

Unfortunately, I didn't enjoy stuffing the wrappers and putting the
proper ornamental frills on the sealed edges - I don't have the
temperament for that tedious work. So I never was interested in making
it again. That's the breaks.