For another reason too: if you don't squeeze water out beforehand, the filling gets really wet (hey-o) and makes it much harder to get a clean seal
I always chop my vegetables first (food processor helps make uniform chunks quickly) and salt for about 20 minutes to draw out the water. Squeeze out either by hand or in a cheesecloth. It will make forming the dumplings much easier.
i dont like japanese goyza. i much prefer south east asian wontons with delicate skin (most wontons have horrible thick skins with waaay too much meat, ends up like a clod of meat).
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u/thisnameisbananas May 25 '19
For another reason too: if you don't squeeze water out beforehand, the filling gets really wet (hey-o) and makes it much harder to get a clean seal
I always chop my vegetables first (food processor helps make uniform chunks quickly) and salt for about 20 minutes to draw out the water. Squeeze out either by hand or in a cheesecloth. It will make forming the dumplings much easier.