Thank you so much! …

Comment on Steamed Pork Dumplings With Homemade Wrappers by Malcolm.

Thank you so much!

Malcolm Also Commented

Steamed Pork Dumplings With Homemade Wrappers
I have to say that I really don’t know, as I don’t do any gluten-free baking. I will say that I think the gluten matrix is an important part of the way this dough comes together. I’d be interested in hearing the results of your experiments with rice flour. Good luck!


Steamed Pork Dumplings With Homemade Wrappers
Yes, we never thought we possessed the skills needed to make them, and our folding technique still leaves a lot to be desired. But overall, we’re really happy with how these turned out!


Steamed Pork Dumplings With Homemade Wrappers
For a city with as much going on in the food world as Portland does, the Chinese food is woefully lacking.


Recent Comments by Malcolm

How to Make Smoked Beef Brisket
I soak. You don’t have to soak. You do you, player.


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Thanks so much, Sophie. Definitely give it a try!


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


Easy Pimento Cheese Dip Recipe
I wish you had, too. There’s plenty to go around.


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.