you probably missed it, most every asian grocer will have kombu, it's essential
it'd be in the "dried" stuff, dried shitake, dried tea leaves (usually)
dumplings or gyoza?
like dumplings for dim sum? dumplings for steaming? xiao long bao?
cuz in order to steam you need a steamer and since most steamers are huge, you need a wok to use it, or a really large 12in skillet and since i've never tried a "roundabout" way of doing it
i just tell my friends to buy gyoza and call it a day. ajinomoto makes a good frozen gyoza, you'd easily remember it as it's the brand that your favorite rice asian uses as msg
cuz for gyoza all you need is a skillet and a lid. get your skillet hot on high, drop in frozen gyzoa
(choose the flat side so it looks nice)
put 2 tbls of water to steam and cover with lid, like youre making a burger w/ melted cheese, for 5mins
but if youre looking for a shrimp dumpling (har gow) youre gonna want the ones that come individually separated
b/c the ones that come in a bag will break on you, they separate it individually b/c the skin(dough) is so thin if it's not kept intack (like if 1 sticks to another) then it'll just break apart when steaming and ooze all over.
(these are usually dominated by the veit congers, b/c all shrimp farming is done there)
you can get korean manduu which is japanese gyoza only w/ thicker skin and is probably more available in the brand bibigo
looks like this
i see em in kroger and costco, they actually make a decent microwave steam dumpling, it's a tray and plastic container for 6, and microwave for 2mins, not bad. (it could use better sauce, but eh, i posted up on
lurkingdirk
post you can just use chinese black vinegar and ginger for a sauce)
en.m.wikipedia.org
