Comments on: Beef Rhubarb Potstickers

By: Liberating Rhubarb from the Pie Ghetto « The Internet Food Association

Liberating Rhubarb from the Pie Ghetto « The Internet Food Association — Mon, 29 Jun 2009 12:43:21 +0000

[...] Rhubarb offers a tart, complex taste that can lend nuance and layers to desserts, or tart up in savory dishes, especially chicken and meats. And it’s obvious why rhubarb appeals to chefs who [...]

By: joy

joy — Tue, 23 Jun 2009 07:27:48 +0000

Thanks Hillary, it’s one of those experiments that turned into a keeper. :)

By: joy

joy — Tue, 23 Jun 2009 07:27:14 +0000

It was surprisingly good! Thanks!

By: Hillary

Hillary — Fri, 19 Jun 2009 21:35:17 +0000

Great idea for a unique flavor combination in potstickers! I like this! Hillarys last blog post..Introducing Foodie Vocab Lessons!

By: asti

asti — Fri, 19 Jun 2009 04:57:00 +0000

WOW! beetroot and beef. yummmm.. Great photos too =) astis last blog post..Dumpling dinner party - DC June 2009

By: joy

joy — Thu, 18 Jun 2009 16:25:00 +0000

Emily, that’s the beauty of the dumplings, you can put whatever you like in it. I’ve had many vegetarian fillings and they were so delicious. You can definitely use shrimps, either cut, ground or maybe even whole if they’re not that big. The original recipe actually called for adding starch in the mixture to bind it, so maybe that will help with the veggies, too. I’m going to try veggies next time. Oh, and dessert dumplings! :)

By: joy

joy — Thu, 18 Jun 2009 16:16:59 +0000

I think I can confirm it’s the oil. I fried two batches in canola oil and olive oil separately, and then last night another in coconut oil and it was indeed that coconut oil that made it so glossy. :) I’ll have to try the vinegar next — I want them really white. The dumplings I posted was actually slightly colored by rhubarb and it was bubblegum pink before it was cooked. And then…darn, I lost the color, so I forgot to mention it. Haha. After your comment, I cooked the next 3 batches until they’re almost burnt before adding the water — very very good!

I’m trying to get the most out of the long summer days in Vancouver when it comes to photographs. It’s not always this good.

I’ll drop over at your site. :) Thanks, hun. I still don’t know what I’m doing with the composition, it’s always a learning process with food. Sometimes it works, sometimes it looks really funny except to me! Haha.

By: joy

joy — Thu, 18 Jun 2009 16:11:11 +0000

Thanks Megan! :)

By: joy

joy — Thu, 18 Jun 2009 16:04:40 +0000

Thank you so much, Jen! What a compliment — very humbling. I am having so much fun looking through everyone’s dumplings especially now that TS has them all clumped together. :) Thanks for such a nice challenge, I really enjoyed this one! And I made one more batch after this. Dessert dumplings next!

By: joy

joy — Thu, 18 Jun 2009 16:02:56 +0000

Thanks Nate!