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.