>So I'm making pot stickers for the first time ever
>I didn't realize the wonton wraps are impossible to find
>going to use thin pizza dough for the wrap
How fucked am I???
>>7198904
How are they hard to find? Look in the produce part of the grocery store, both stores I go to have them in one of those open refrigerated parts with the lettuce and shit.
>>7198904
It's going to be different, that's for sure. I bet it will probably still taste fine.
>>7198910
It's the day before Christmas bro, I'm not running all around creation for that.
>>7198923
>Says they are impossible to find
>Tell him exactly where they are in the store
>"Nah it's too much work to actually listen and go buy the correct product, I'm gonna use pizza dough"
Whatever dude.
>>7198927
They actually aren't. I went to 2 different grocery stores to look. I'm not going back a 3rd time to find a whole bunch of nothing.
>>7198930
did you go to an asian market?
they have literal piles of these
>>7198930
>impossible to find anywhere
>checked 2 places
You're a shit bag
>>7198930
What stores did you go to? I have a Stop & Shop up here in CT and they have it, also, my local IGA right up the road has them too. And I live in a small ass town in CT.
>>7198931
I'd have to deal with shit tons of traffic to do that, next time I will know
>>7198935
JESUS why don't you get more mad about ABSOLUTELY NOTHING. It will help you die quicker
>>7198938
I live in OH. I went to my standard grocery stores, Kroger and Meijer......but next time I will go to World Market.
they're going to be buns and nothing like your pic related but they'll come out tasty. bake instead of steam may come out better. really extra knead, overknead the dough to get it as tough as you can, that helps. consider making the filling spicier/stronger to balance the dough.
do you have the thin pizza dough already? or where you going to make it?
if you just have flour and shit you can handmake the wrapper dough pretty easy.
>>7198989
you may want to make mini baked calzones or something instead.
the dough texture and thinness are going to be off.
>>7198989
you can fry them after, sure. look up a few recipes for stuffed buns, but you should cook these pretty low, 325 for 45 is usually how I go with these they come out pale but fully cooked. pan frying can add some color and flavor
>>7199004
thanks for the tip!
OP... DO NOT use pizza dough.
Use pasta dough, good lord man.
Everything should be fine if you roll it out thin enough.
>>7198904
Wonton wraps are not hard to find at all faggot.
>>7199056
kek....this monstrosity is getting made.
They're gonna be little pork calzones, what the fuck ever, I don't care.
>>7198904
>>7199061
>>7198910
I having the same troubles.
Most stores around here only sell nasoya, which sucks if you are allergic to eggs and/or vegan.
I once found a some without egg in a chinese food place, but they had some bullshit unhealthy food coloring in them that's supposedly banned in several countries, so I'm not eating that shit.
ALL I WANT ARE PLAIN FLOWER WRAPPERS, WHY IS THAT SO HARD TO FIND?
I think I might just roll my own or use rice wrappers.
Tell us how it goes with the pizza dough OP and post results. I'll be (eventually) posting mine.
>>7199120
will do bro
>>7199075
stuffed buns are a thing dude. an Asian thing even.
>Asian calzone
It's called dim sum bro
>>7198904
starting a post needlessly wiht the word 'so'
go back to reddit, you faggot
>>7198904
>making potstickers with pizza dough
>trade the mix inside for mozarella and sauce, maybe some pepperoni
Just boil some water and pour it into a bowl of flour while stirring until you've got a lump of dough. Let it cool down and roll it out thinly, wa la.
Well here they are!
The bread is overcooked...but I wantedto make sure the pork got done
The filling taste good though
Overall, a fucking failure. I can't cook bros.
I'd give them a 4/10
Merry X Mas queers.
>>7199189
looks awful
break it open so we can see the inside
>>7199195
no. don't have enough. gonna torture my family with them
>>7199189
I am truly sorry for your lots.
>>7199239
lmfao
Pot stickers are a new thing for me. I've noticed that I care less for them than I do the dipping sauce. They're pretty much an excuse for me to make the dipping sauce.
>>7198904
Do you live in the middle of bumfuck no where that doesn't have a single Asian grocer?
>>7199189
MY FUCKING SIDES
>>7199285
>Pot stickers are a new thing for me. I've noticed that I care less for them than I do the dipping sauce. They're pretty much an excuse for me to make the dipping sauce.
Just make meatballs then, OP. If you can't find the wrappers, enjoy the best part, the seasoned meat and your dipping sauce.
>>7199339
Not OP. Just another person who had pot stickers for the first recently. Unlike OP I know where to find wonton wrappers.
I've both used wonton wrappers and made my own dough but have no preference over either. The wrappers save me time but are more awkward to shape. I have thought about just dumping all that shit into a bowl of rice and eating it though.
>>7199189
gj m80 if they taste ok then away you go.
protip: next time cook the filling first
also make a bun shape,
>>7199239
10000000x better than another fucking Whopper thread at least he's trying fgt
>>7199239
Hey. At least its some OC on this shitty board.
>>7199179
So a fried, bite-sized calzone?
Sounds pretty good desu senpai
>>7199189
5/10 don't look like wontons but would still try.
How do they taste op?
>>7198904
So is steamed or fried better or does it not matter?
>>7199120
Are you allergic to eggs? Nobody cares about the plight of the vegan.
>>7199450
Not bad honestly. Im simmering them in marinera to soften them up
Any good dough recipe?
I want to make myself a dough, relatively new to dough making business.
>>7199239
>>7199189
Take more pictures. I can't tell what's going on at all in that one.
>>7198904
Very. You even got the wonton part wrong. Water and flour. Mix . Roll. Dumpling.
>>7199189
0/10 kill yourself for the holidays faggot
>>7199505
Depends on what you're making. For a loaf that I will just make for having bread around the house, I will take whatever flour I'm using, add active dry yeast to warm water (not hot water), mix all that and a bit of salt into a dough and just let it sit in the fridge covered in plastic wrap for 3 or 4 days. Take it out, kneed it till it is firm (shouldn't take that long) and holds it's shape well, proof for 90 minutes and then bake in a dutch oven with the lid off in my oven at 400°F till it is done.
There's a huge amount of variation in breads so without knowing what you want to do with it, I can't really get any more specific.
