Chef Ken shares with the Star's Karon Liu the trick to crispy bottoms

Chef Ken shares with the Star's Karon Liu the trick to crispy bottoms

In the piece, Karon writes:

It never hurts to keep a bag of frozen dumplings for a quick weeknight dinner, Lunar New Year celebration or when you’re straight-up snowed in.

 

They’re easy to boil and pair perfectly with dozens of locally made chili oils and hot sauces. Pan-fried dumplings, however, require a bit more skill.

 

Toronto-based chef Ken Yau has been selling his line of frozen dumplings — a wide variety ranging from traditional pork and chive to the less conventional mapo tofu and beef teriyaki — on his website, k.Market.

 

He broke down the perfect pan-frying technique, which he learned, of course, from his mom.

 

Learn what Chef Ken's mama taught him over at the Toronto Star.