These dumplings look delicious, but there’s actually a way to …

Comment on Steamed Pork Dumplings With Homemade Wrappers by Grace Kwon.

These dumplings look delicious, but there’s actually a way to make the cooking phase a one step process as well as a hybrid. If you can’t choose between steamed or fried, here’s what chefs do in China:

Put a tablespoon of vegetable oil in the pan and wait until heated. Add the dumplings and wait for the dumplings to crisp a bit, then pour two table spoons of oil mixed with szechuan spicy sauce, chopped garlic, and a spoonful of water over the dumplings, then quickly seal off the pot with a lid to allow the dumplings to steam. Wait for it to finish cooking and in the end, you have dumplings crispy on the bottom, but steamed on the top 🙂

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.