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Serious question, is frozen really better than fresh for potstickers?
I used to swear by making dumpling dough from scratch every Sunday. Then I tried those frozen bags from H Mart in Atlanta last month and got a perfect crispy skirt on the first try. My homemade ones always stick or tear no matter how much flour I use. Has anyone else switched to frozen wrappers or am I just messing up my technique?
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harperg762mo ago
There's this weird thing that happens where we insist the homemade version of something is better, but we're actually just bad at making the store-bought version. I realized this with pie crusts too (my grandmother's recipe was a disaster, but Pillsbury in the blue box never fails). Frozen potsticker wrappers are basically the same deal - they've been engineered by people who know what they're doing, whereas my kitchen counter is a surface that has never produced a non-sticky dough in its life. Fresh vegetables and meat inside the dumpling? Sure, go wild. But the wrapper itself? That's where industrial food science wins every time.
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fiona9852mo ago
Pie crusts are actually one place where homemade can beat store-bought, but you have to use shortening or lard instead of all butter. Butter burns faster and makes a tougher crust. Pillsbury does a good job for sure, @harperg76, but a well made lard crust from scratch will outperform it every time.
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vera5142mo ago
Nah, frozen wrappers are legit. The texture is better than what I can manage at home and I've been making dumplings for years.
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