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Old 02-07-2012, 07:37 AM   #91
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Vitauta: I have made pierogis in this way, and usually I boil them first, then fry.....which keeps them from being tough. So I'd say, yes, probably....boiling first then frying would be the way to go.
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Old 02-07-2012, 07:03 PM   #92
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Soma, that looks wonderful! How long did it take for you to make?
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Old 02-07-2012, 07:56 PM   #93
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Indian-spiced cabbage! So tasty. I heat a pan, add oil, mustard seeds, asafetida, cumin, ginger, garlic, chillies and onions. Cook enough for the flavors to blend and for the onions to soften, then add the cabbage and cook to desired doneness. Then add coarse salt, black pepper, and turmeric.

Easy-peasy lemon squeezy.

Oh! Add some serranos or thai chiles if you're feeling fancy.
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Old 02-08-2012, 06:00 AM   #94
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to answer this question:

Quote:
Soma, that looks wonderful! How long did it take for you to make?


I have to say: too long! I was in the kitchen all morning....I guess the wontons themselves took almost 2 hours to make only enough for two of us for lunch (about 5 each), which is why I quit and made a meatloaf out of the remainder of filling. There is still some wonton dough in the fridge, will make noodles out of it.
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Old 02-09-2012, 12:13 PM   #95
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Speaking of eggrolls, I too make mine with cabage,as a main ingredient. People cannot believe how good they are.
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Old 02-09-2012, 12:54 PM   #96
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Speaking of eggrolls, I too make mine with cabage,as a main ingredient. People cannot believe how good they are.
Me too! I wouldn't have mine any other way.
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Old 02-09-2012, 02:53 PM   #97
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I've just had too many egg rolls with soggy cabbage. The only cabbage I'll use in my egg rolls is bok choy. Mine are filled with chopped water chestnuts, celery slices, bamboo shoots, chopped onion, meat, chopped carrot, and bean sprouts. The veggies are always still in the crispy stage. I like them to be soft/cruchy when I bite into them. Flavorings include Chinese 5-spice powder, garlic, onion, soy sauce, and ginger. The egg rolls are served up with a pineapple sweet and sour sauce.

It jsut goes to show you, there is a way to make everything, and individual tastes will determine the ingrediants you like in your recipes. It's all good.

Seeeeeeya; Chief Longwind of the North
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Old 02-09-2012, 05:20 PM   #98
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Agree, hate soggy cabbage. But I hate "chopped water chestnuts, celery slices, bamboo shoots, chopped onion," even more
.
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Old 02-09-2012, 06:28 PM   #99
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If I am going to be using raw cabbage, I always salt it lightly, and then press it to get the moisture out of it. Cabbage stays crisp that way. Even for slaw.
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Old 02-09-2012, 11:10 PM   #100
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Originally Posted by Chief Longwind Of The North View Post
I've just had too many egg rolls with soggy cabbage. The only cabbage I'll use in my egg rolls is bok choy. Mine are filled with chopped water chestnuts, celery slices, bamboo shoots, chopped onion, meat, chopped carrot, and bean sprouts. The veggies are always still in the crispy stage. I like them to be soft/cruchy when I bite into them. Flavorings include Chinese 5-spice powder, garlic, onion, soy sauce, and ginger. The egg rolls are served up with a pineapple sweet and sour sauce.

It jsut goes to show you, there is a way to make everything, and individual tastes will determine the ingrediants you like in your recipes. It's all good.

Seeeeeeya; Chief Longwind of the North
Folks, I've had his eggrolls..... made by his own hands....Really good.
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