I would like to make potstickers using these. I have looked for them
before, no luck. Where would you go to buy these? In what section
of the store? Frozen? I couldn't find them by the wonton wrappers.

nancy the helpless

Nancy Young wrote:
> I would like to make potstickers using these. I have looked for them
> before, no luck. Where would you go to buy these? In what section
> of the store? Frozen? I couldn't find them by the wonton wrappers.
>
> nancy the helpless

These are the round ones, right? I've always seen them by the wonton
wrappers. Have you considered just making your own? Normally, it's
flour and water. Or check an Asian market...

Of course, you knew I love these... (pan fried, never steamed)

...fred

On Tue, 16 Jan 2007 11:33:03 -0500, "Nancy Young" >
wrote:

>I would like to make potstickers using these. I have looked for them
>before, no luck. Where would you go to buy these? In what section
>of the store? Frozen? I couldn't find them by the wonton wrappers.
>
>nancy the helpless
>

Around here they're in the refrigerated produce area by the tofu and
sprouts.

lou

Nancy Young wrote:
>
> I would like to make potstickers using these. I have looked for them
> before, no luck. Where would you go to buy these? In what section
> of the store? Frozen? I couldn't find them by the wonton wrappers.

Do you have an asian store in town? There are several in one of the
cities near me, and only 20 miles away. I make regular trips there to one
of them to stock up on rice, soy sauce, hot sauces, curry pastes, chutneys
etc. Their prices are much better than the grocery stores. For instance, a
jar of mango chutney at this place is $3.99 and the same size, same make is
$6.99 at the grocery store in town. Mangoes are generally $1.69 here and
never ripe. I picked up a bunch of them there last year for 59 cents each,
and perfectly ripe and ready to go.

"kuvasz guy" > wrote

> Nancy Young wrote:
>> I would like to make potstickers using these. I have looked for them
>> before, no luck. Where would you go to buy these? In what section
>> of the store? Frozen? I couldn't find them by the wonton wrappers.
>>
>> nancy the helpless
>
> These are the round ones, right? I've always seen them by the wonton
> wrappers. Have you considered just making your own? Normally, it's
> flour and water. Or check an Asian market...

Thank you all for your suggestions, I really appreciate it. I am going to
try Wegman's and an A&P. I know of a couple of Asian stores, but
I am already pushing the limits of how far I trust my car to take me.
Poor thing is making a noise you wouldn't believe.

Wish me luck.

nancy

In article >,
says...
>
> "kuvasz guy" > wrote
>
> > Nancy Young wrote:
> >> I would like to make potstickers using these. I have looked for them
> >> before, no luck. Where would you go to buy these? In what section
> >> of the store? Frozen? I couldn't find them by the wonton wrappers.
> >>
> >> nancy the helpless
> >
> > These are the round ones, right? I've always seen them by the wonton
> > wrappers. Have you considered just making your own? Normally, it's
> > flour and water. Or check an Asian market...
>
> Thank you all for your suggestions, I really appreciate it. I am going to
> try Wegman's and an A&P. I know of a couple of Asian stores, but
> I am already pushing the limits of how far I trust my car to take me.
> Poor thing is making a noise you wouldn't believe.
>
> Wish me luck.
>
> nancy
>
Sorry to hear about your ride. You need to call the Car Talk guys,
Click & Clack.

My advice is mostly self-serving, since hearing callers and the Tappet
brothers trying to describe a noise and pin down its cause is always one
of the most entertaining parts of their program.

I think they have an inventory of recorded car noises on their web site.
I don't know whether they're real or simulated, but you could check. It
may help you out, and/or at least give you a laugh or two.

Bob

In article >,
"Nancy Young" > wrote:

> I would like to make potstickers using these. I have looked for them
> before, no luck. Where would you go to buy these? In what section
> of the store? Frozen? I couldn't find them by the wonton wrappers.


They are next to the wonton wrappers. If you can't find them, they
aren't there.

:-(

Many stores just don't carry them.

Google will tell you how to make them. As someone else posted, the
wrappers are just flour and water.

Around here, the frozen food section has them already made. They are
pretty good. We often buy a bag of 50? at Costco. They have a couple
of sauce packets included. I like to add a little hot sauce.

"yetanotherBob" > wrote

> says...

>> Thank you all for your suggestions, I really appreciate it. I am going
>> to
>> try Wegman's and an A&P. I know of a couple of Asian stores, but
>> I am already pushing the limits of how far I trust my car to take me.
>> Poor thing is making a noise you wouldn't believe.

> Sorry to hear about your ride. You need to call the Car Talk guys,
> Click & Clack.
>
> My advice is mostly self-serving, since hearing callers and the Tappet
> brothers trying to describe a noise and pin down its cause is always one
> of the most entertaining parts of their program.

(laugh) Thanks for the thought! I don't think I can make this noise.
A grinding scraping LOUD noise. Happens when the weather gets
cold. Add to that the short in the antenna, that will start going up and
down with its own grinding roiling noise.

> I think they have an inventory of recorded car noises on their web site.
> I don't know whether they're real or simulated, but you could check. It
> may help you out, and/or at least give you a laugh or two.

I will check it out, thanks. I already laughed at the idea of trying to
mimic the sound on radio.

nancy

On Tue, 16 Jan 2007 11:45:41 -0800, Dan Abel > wrote:

>In article >,
> "Nancy Young" > wrote:
>
>> I would like to make potstickers using these. I have looked for them
>> before, no luck. Where would you go to buy these? In what section
>> of the store? Frozen? I couldn't find them by the wonton wrappers.
>
>
>They are next to the wonton wrappers. If you can't find them, they
>aren't there.
>
>:-(
>
>Many stores just don't carry them.
>
>Google will tell you how to make them. As someone else posted, the
>wrappers are just flour and water

When I make lumpia wrappers, it's flour, water, and salt. Blend them
in a blender until it's the consistency of paint, and then paint it
onto a non-stick pan. It's time-consuming, so I rarely do it any
more, but it's not difficult.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

"Nancy Young" > wrote in message
news
>I would like to make potstickers using these. I have looked for them
> before, no luck. Where would you go to buy these? In what section
> of the store? Frozen? I couldn't find them by the wonton wrappers.
>
> nancy the helpless

Nancy,

They're ordinarily by the Wonton skins...and if you can't find them at the regular
store, try an Asian market. If you still can't find them, use the Wonton skins.
They're essentially the same, with the obvious exception being the shape.

I noticed some people advising you to make your own. You can, of course, but it's
time consuming and tedious...so I'd use the Wonton skins! lol

kimberly

"Dan Abel" > wrote

> "Nancy Young" > wrote:
>
>> I would like to make potstickers using these. I have looked for them
>> before, no luck. Where would you go to buy these? In what section
>> of the store? Frozen? I couldn't find them by the wonton wrappers.

> They are next to the wonton wrappers. If you can't find them, they
> aren't there.

Heh. Okay. That was a fun trip. No gyoza wrappers. Wonton and
eggroll wrappers, that's all. Four supermarkets and Delicious Orchards.
I'm beat.
>
> :-(
>
> Many stores just don't carry them.
>
> Google will tell you how to make them. As someone else posted, the
> wrappers are just flour and water.

Perhaps I will. Maybe. But if I had to choose between wonton and
eggroll wrappers, which would you choose? I've made them with
wonton wrappers in the past. I thought maybe I could make larger
shapes using the eggroll wrappers. Bad idea?

> Around here, the frozen food section has them already made. They are
> pretty good. We often buy a bag of 50? at Costco. They have a couple
> of sauce packets included. I like to add a little hot sauce.

I kinda wanted to make them. Maybe I will just buy them and get
the craving out of the way. An America's Test Kitchen caused
craving.

nancy

"Nexis" > wrote

> "Nancy Young" > wrote

>>I would like to make potstickers using these. I have looked for them
>> before, no luck. Where would you go to buy these? In what section
>> of the store? Frozen? I couldn't find them by the wonton wrappers.

> I noticed some people advising you to make your own. You can, of course,
> but it's time consuming and tedious...so I'd use the Wonton skins! lol

(laughing!) Yeah, that is what I pictured. Flour and water, sounds
easy, right? Not to me.

Thanks, and to you too, Serene, I saw what you said about the mixer.
It sounds a little like manicotti crepes I have made in the past. And I
would get the round shape.

Right now I'm just exhausted from trying to avoid the work of making
them. Heh.

nancy

Nancy Young wrote:
> I would like to make potstickers using these. I have looked for them
> before, no luck. Where would you go to buy these? In what section
> of the store? Frozen? I couldn't find them by the wonton wrappers.
>
> nancy the helpless
>
>
In supermarket type stores they are usually in the produce section next
to the eggroll wrappers and wonton skins by the beansprouts. Sometimes
in the frozen food section near breads. In an Asian store they are frozen.

But it is so easy to make your own and the quality is superb. The
wrappers are easier to work with, also. No problem making any kind of
fold or shape. Same dough can be used for dumplings, too.

Try:
Homemade Pot Sticker Wrappers

Boil 3/4 water. Pour into a bowl and then let it cool down for 1/2 hour.
Place 2 cups of plain AP flour in a bowl. Add the hot water and stir
with a wooden spoon until it starts to pull away from the sides a
little. Dust your hands with some flour and work the dough briefly with
your fingertips because the mixture will still be really hot. Turn it
out onto a dusted surface and knead for about 5 minutes. You can add a
little bit of flour if it is too sticky. Kind of depends on your
weather. In the winter I never have to add dough but if it's rainy or
during the humid summer, I have to add a couple of tablespoons. Cover
with a Damp towel and rest 1 hour. This is when I make my fillings.

Knead the dough briefly after its rest. Roll it out to a rope shape,
about 16 inches long. Cut it into 1/2 inch pieces. Roll each piece into
a ball. Flatten each ball with a rolling pin lightly dusted with flour.
Even a small bottle or can works because you are going to roll them out
into 3 inch circles.

Do you know how to fold them? Put about 2 teaspoons of the filling in
the center and fold in half over filling. Start from one end and make
little pleats only on the side facing you. I usually can manage 6-8 nice
pleats with this fresh dough. The pleats really stay together well with
fresh dough, too. You don't have to wet the edges with water or egg
usually. If your house is really hot or dry just a drop of water should
have them sticking.

Hope you either find them at a store or can make these. I know they're a
real treat to make at home. Great to make up a batch and freeze them.
Then you can have them anytime.

Melondy

In article >,
"Nexis" > wrote:


> I noticed some people advising you to make your own. You can, of course, but
> it's
> time consuming and tedious...so I'd use the Wonton skins! lol

In my experience, the wonton skins are much thinner. It wouldn't be
quite the same, although still good.

Nancy Young wrote:

>
> Perhaps I will. Maybe. But if I had to choose between wonton and
> eggroll wrappers, which would you choose? I've made them with
> wonton wrappers in the past. I thought maybe I could make larger
> shapes using the eggroll wrappers. Bad idea?
>


The wonton wrappers will work fine for making potstickers. The eggroll
ones are a lot thicker than needed.



> I kinda wanted to make them. Maybe I will just buy them and get
> the craving out of the way. An America's Test Kitchen caused
> craving.
>
> nancy
>
I like potstickers especially when homemade. I usually make a batch and
use up 1 pack of wrappers and then freeze the excess for potsticker
emergencies.

Dave Smith wrote:
> Nancy Young wrote:
>> I would like to make potstickers using these. I have looked for them
>> before, no luck. Where would you go to buy these? In what section
>> of the store? Frozen? I couldn't find them by the wonton wrappers.
>
> Do you have an asian store in town? There are several in one of the
> cities near me, and only 20 miles away. I make regular trips there to one
> of them to stock up on rice, soy sauce, hot sauces, curry pastes, chutneys
> etc. Their prices are much better than the grocery stores. For instance, a
> jar of mango chutney at this place is $3.99 and the same size, same make is
> $6.99 at the grocery store in town. Mangoes are generally $1.69 here and
> never ripe. I picked up a bunch of them there last year for 59 cents each,
> and perfectly ripe and ready to go.

Same here, the selection in the big box stores is small, usually old and
twice the cost of the Asian markets.

"Nancy Young" > schreef in bericht
. ..
>
> "kuvasz guy" > wrote
>
>> Nancy Young wrote:
>>> I would like to make potstickers using these. I have looked for them
>>> before, no luck. Where would you go to buy these? In what section
>>> of the store? Frozen? I couldn't find them by the wonton wrappers.
>>>
>>> nancy the helpless
>>
>> These are the round ones, right? I've always seen them by the wonton
>> wrappers. Have you considered just making your own? Normally, it's
>> flour and water. Or check an Asian market...
>
> Thank you all for your suggestions, I really appreciate it. I am going to
> try Wegman's and an A&P. I know of a couple of Asian stores, but
> I am already pushing the limits of how far I trust my car to take me.
> Poor thing is making a noise you wouldn't believe.
>
> Wish me luck.

Call ahead to ask if they sell them

Other than, that, fgood luck wiht both the car and search.
>
> nancy
>

"Jke" > wrote

> "Nancy Young" > schreef in bericht

>> Thank you all for your suggestions, I really appreciate it. I am going
>> to
>> try Wegman's and an A&P. I know of a couple of Asian stores, but
>> I am already pushing the limits of how far I trust my car to take me.
>> Poor thing is making a noise you wouldn't believe.

> Call ahead to ask if they sell them
>
> Other than, that, fgood luck wiht both the car and search.

Thank you, but twice now in my life I have asked for the wonton
wrappers and gotten frightened blank stares from the people who
work at stores. I have no confidence that I will actually get
someone on the other end of the phone who has any idea what
gyoza wrappers are.

And, no, nothing fell off my car ... that I know of.

nancy

Nancy Young wrote on 16 Jan 2007 in rec.food.cooking

> I kinda wanted to make them. Maybe I will just buy them and get
> the craving out of the way. An America's Test Kitchen caused
> craving.
>
> nancy
>
>


Gyoza Wrapper-Hiroko Shimbo
(flour measurements by weight)

3-1/2 ounces cake flour
3-1/2 ounces bread flour
Additional flour for dusting
1/4 teaspoon salt

Makes 40 pot-stickers, about 4 to 8 servings




1. Sift the two flours into a large bowl, and stir in 1/4 teaspoon salt.
Have about 1/2 cup boiling water in a measuring cup. Add the water to the
flour mixture little by little, stirring with a pair of chopsticks. Shape
the mixture into a ball, cover it with a moist cloth, and leave it for 1
hour.

2. On a floured work surface, knead the dough for 5 minutes or until it
is smooth. Form the dough into a long log, and cut the log crosswise into
40 disks. Dust each cut side of the disk with additional flour to prevent
the surfaces from drying out.

3. Roll each piece of dough into a 3-inch disk, making the rim thinner
than the center. Dust the wrappers generously with additional flour, and
stack them. If you are not using the wrappers right away, wrap the stack
tightly in plastic wrap.

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 16 Jan 2007 in rec.food.cooking
>
>> I kinda wanted to make them. Maybe I will just buy them and get
>> the craving out of the way. An America's Test Kitchen caused
>> craving.

> Gyoza Wrapper-Hiroko Shimbo
> (flour measurements by weight)

Thanks, Alan. I could have made a million of them with
all the energy I wasted today.

nancy

In article >,
"Nancy Young" > wrote:

> Thank you all for your suggestions, I really appreciate it. I am going to
> try Wegman's and an A&P. I know of a couple of Asian stores, but
> I am already pushing the limits of how far I trust my car to take me.
> Poor thing is making a noise you wouldn't believe.

Four months ago, and on a whim, I decided to make lumpia. I hadn't eaten
it in twenty years and use an Americanized (my) idea of what I want as
filling. I went to the closest Asian market and asked for lumpia
wrappers. They had them frozen in a 21 ounce box with 25 each in two
separate packages.
They're called Simex Original Lumpia Wrappers (Springroll Wrapper). They
cost $2.89 and were made in the Philippines. Since I don't think of
Sparks, Nevada as a hotbed of Oriental influence, I suspect most Asian
markets might carry them. I forgot what a pain it was to separate each
round from the stack. But it was worth it.

leo

--
<http://web0.greatbasin.net/~leo/>

Nancy Young wrote:
> "Mr Libido Incognito" > wrote
>
> > Nancy Young wrote on 16 Jan 2007 in rec.food.cooking
> >
> >> I kinda wanted to make them. Maybe I will just buy them and get
> >> the craving out of the way. An America's Test Kitchen caused
> >> craving.
>
> > Gyoza Wrapper-Hiroko Shimbo
> > (flour measurements by weight)
>
> Thanks, Alan. I could have made a million of them with
> all the energy I wasted today.
>
> nancy

Now *I've* got the craving! The nice thing about making your own
skins is that I think the texture of the cooked dumpling comes closer
than store bought skins to what you might be used to getting in
restaurants; Of course, you don't get that high temp, hot off the wok
taste... I think wonton skins are too thin, never tried egg roll
wrappers.

I often cheat a bit to make the process go faster; I took a page from
Barb's annual piroghy festival -- I roll the dough out in a rectangle
and cut into squares rather than using a pastry cutter to make circles.
The process goes pretty qhickly once you get going... And yes, I've
often made them triangular...

...fred

...fred

"Nancy Young" > wrote in message
. ..
>
> "Nexis" > wrote
>
>> "Nancy Young" > wrote
>
>>>I would like to make potstickers using these. I have looked for them
>>> before, no luck. Where would you go to buy these? In what section
>>> of the store? Frozen? I couldn't find them by the wonton wrappers.
>
>> I noticed some people advising you to make your own. You can, of course, but it's
>> time consuming and tedious...so I'd use the Wonton skins! lol
>
> (laughing!) Yeah, that is what I pictured. Flour and water, sounds
> easy, right? Not to me.
>
> Thanks, and to you too, Serene, I saw what you said about the mixer.
> It sounds a little like manicotti crepes I have made in the past. And I
> would get the round shape.
>
> Right now I'm just exhausted from trying to avoid the work of making
> them. Heh.
>
> nancy

Nancy,

What filling are you using? My favorite is really simple, but soooooooo tasty. It's a
mixture of chicken breast, water chestnut, bamboo shoots, sesame oil, hoisin sauce
and oyster sauce. Sometimes I add some chinese cabbage, sometimes not. Everything is
minced fine, then the sauces mixed in...not too wet. Also be careful of over-filling!
You'd be amazed how messy that is! lol

kimberly

Leonard Blaisdell wrote:

>
> Four months ago, and on a whim, I decided to make lumpia. I hadn't eaten
> it in twenty years and use an Americanized (my) idea of what I want as
> filling. I went to the closest Asian market and asked for lumpia
> wrappers. They had them frozen in a 21 ounce box with 25 each in two
> separate packages.

What's your filling recipe? My mom used to make them with ground beef
and diced potatoes. I suspect that was not what the locals used, lol!



Dawn

In article >,
Dawn > wrote:

> What's your filling recipe? My mom used to make them with ground beef
> and diced potatoes. I suspect that was not what the locals used, lol!

Worse! Ground beef, onions, salt and pepper. East met West in 1972 for
me. We had two Philippino ladies working at our plant who introduced me
to the real ones. With little imagination, I followed suit. I like the
potato idea.
I could do far better now, but it wouldn't be the same.

leo

--
<http://web0.greatbasin.net/~leo/>

"Nexis" > wrote

> "Nancy Young" > wrote

>> Right now I'm just exhausted from trying to avoid the work of making
>> them. Heh.

> What filling are you using? My favorite is really simple, but soooooooo
> tasty. It's a mixture of chicken breast, water chestnut, bamboo shoots,
> sesame oil, hoisin sauce and oyster sauce. Sometimes I add some chinese
> cabbage, sometimes not. Everything is minced fine, then the sauces mixed
> in...not too wet. Also be careful of over-filling! You'd be amazed how
> messy that is! lol

Me, make a mess? (laugh) It's pork/cabbage/ginger/scallion, along those
lines. If I feel up to it I want to try to make them tomorrow.

nancy

On Tue, 16 Jan 2007 11:33:03 -0500, "Nancy Young" >
wrote:

>I would like to make potstickers using these. I have looked for them
>before, no luck. Where would you go to buy these? In what section
>of the store? Frozen? I couldn't find them by the wonton wrappers.
>
>nancy the helpless
>
It's in the refrigerator section.... near the udon noodles. Have you
*asked* anyone in the store? LOL! You sound just like my husband.
"I couldn't find the mustard, so I got ice cream and cookies."

--
See return address to reply by email

In article <dabel-F8D2F3.13385416012007@cor8-
ppp5025.per.dsl.connect.net.au>, says...
> In article >,
> "Nexis" > wrote:
>
>
> > I noticed some people advising you to make your own. You can, of course, but
> > it's
> > time consuming and tedious...so I'd use the Wonton skins! lol
>
> In my experience, the wonton skins are much thinner. It wouldn't be
> quite the same, although still good.
>

They are thinner, and in my experience wonton skins are square while
gyoza skins are round.

--
Peter Aitken

In article >,
Dawn > wrote:


> What's your filling recipe? My mom used to make them with ground beef
> and diced potatoes. I suspect that was not what the locals used, lol!

I went to a party some time back. They had these snacks with won ton
wrappers, ground beef, potatoes and curry powder. They were very good.
I think the woman who made them was Portugese.

In article <dabel-DE8775.07375517012007@cor8-
ppp5025.per.dsl.connect.net.au>, says...
> In article >,
> Dawn > wrote:
>
>
> > What's your filling recipe? My mom used to make them with ground beef
> > and diced potatoes. I suspect that was not what the locals used, lol!
>
> I went to a party some time back. They had these snacks with won ton
> wrappers, ground beef, potatoes and curry powder. They were very good.
> I think the woman who made them was Portugese.
>
Sounds suspiciously (and deliciously) like samosas.

Bob