Just realized people are putting raw garlic in their dumpling filling and it's driving me nuts

I was at a potluck last weekend and this lady brought homemade pork dumplings that had huge chunks of raw garlic in them. Like you bit in and got a punch of straight garlic flavor that ruined the whole thing. I get that garlic is important but you gotta saute it first or at least mince it super fine and let it sit in soy sauce for 10 minutes. My grandma taught me that trick when I was 12 and I never looked back. Anyone else encounter weird filling choices that just don't work?

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2 Comments

wendy62827d ago

Heard this same complaint from a buddy who went to a dumpling class last month - the instructor said raw garlic in fillings is actually a common mistake people make. She explained that raw garlic has that harsh, chemically burn thing going on that just overpowers everything else in the bite. I've seen people try to fix it by using less garlic or chopping it really tiny but it still hits you wrong. My own trick is to microwave the garlic for like 15 seconds before mixing it in, takes the edge off without cooking it through.

leo_fisher27d ago

Huh, microwaving garlic usually makes it bitter if you go too long though.