Isn’t that what xanthum gum is for? I thought …

Comment on Steamed Pork Dumplings With Homemade Wrappers by Dianna.

Isn’t that what xanthum gum is for? I thought that was to hold things together…but I don’t cook gluten free (yet) so I’m not sure.

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I make an appetizer that I call curried beef turnovers that sounds vaguely familiar. I don’t use breadcrumbs, catsup or mustard but instead add finely chopped waterchestnuts, garlic and onions that I cook first with the curry. I then make a dough similar to an empanada and fill in with the cooked mixture, brushed with an egg wash, sprinkled with sesame seeds and baked until the crust is done. It is very yummy and easy to make sure you have enough spices in before the final cooking. I am intrigued by your recipe and can’t wait to try it and see how it compares. Yours definitely looks delicious in that puff pastry!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.