Project Pat Fish Ain T Bitin Juicy J Produced By Juicy J
Pompilio Intindola
Bowhunting sparked my interest in fly fishing. When I first picked up a bow as a teenager, it brought a new set of challenges and added depth to a sport I already loved. When I bought my first fly rod some years later, I knew absolutely nothing about fly fishing, but assumed it would be the bowhunting equivalent to fishing, and, in many ways, it was. I quickly spiraled down the long-rod rabbit hole. Fly fishing became an obsession, one that continues to this day. But like any obsession, my myopic and narrow focus sometime prevented me from seeing the bigger picture.
In my case, I took fly fishing exclusivity to an extreme. Fly fishing improved my fishing knowledge, but by focusing so narrowly on a particular way of fishing, I started to prevent myself from achieving my actual goals: In this case, having fun on the water and catching fish.
Old Habits Die Hard
In fly fishing, nothing is more sacred than casting. Anglers new to the sport (and some with years under their belt) often focus so much on casting they forget about fishing. For these anglers, distance becomes the ultimate sign of mastery, and fish become secondary to a graceful delivery.
I too fell into this trap. While trying to cast as far as I could, I forgot about the days of flipping a jig into weed beds for bass. Yes, I learned to cast further, but I caught fewer fish because I was overlooking the juicy water at my feet.
Fly fishing also slowed me down when exploring new water. When I lived in Canada, there were hundreds of small, backcountry lakes within an hour of my home. I knew if I explored enough of them, I would eventually find fantastic fishing. The problem was that it took forever to explore new lakes with a fly rod, finding room to cast and covering enough water. I would have been better off burning down the bank with a spinnerbait than flailing around with fly casts. Now I approach new water by starting with baitcasting or spinning gear and switching to a fly rod once I find fish.
For potstickers, you want to look for wrappers that are slightly thicker. These dumplings need to withstand the heat of pan frying and hot steam, so thicker wrappers are better suited for the task. You can usually find dumpling wrappers in the refrigerated sections of Asian supermarkets (often times near the tofu section). Gyoza wrappers work as well.
Stirring ground pork with starch and water for several minutes makes the meat more tender. I started doing this last year, and I have noticed the texture is better than when I do nothing to the meat.
This method of pleating is a lot easier with fresh wrappers because you can seal the dumplings without water. It is more difficult with wet wrappers because the wrapper constantly sticks to your fingers as you pleat.
The first step is to fold the dumpling in half, as if you were making a taco. Pinch the wrapper together in the center. The rest of the dumplings are not sealed yet except for the small pinch that you made at the center.
Start by creating pleats to the left of the pinched center. Use your index finger and thumb to gather dough to make a pleat towards the right. Then, press it down to seal. Once the pleat is sealed, move along the left of the dumpling wrapper and continue creating and sealing pleats towards the right. I made 4 pleats on this side of the dumpling.
I love my potstickers super crispy and deep brown on the bottom. The best way to get your potstickers this way is to pan fry them for 2 to 3 minutes, until the potstickers are golden on the bottom. Then, pour water into the pan and cover the pan with a lid to steam. After 5 to 6 minutes of steaming, you should see the beautiful golden color on the bottoms of the dumplings.
Meghan, thank you so much for making the potstickers! I love that you used egg roll wrappers as a substitute. Thanks again for trying and for leaving such detailed feedback of your cooking experience!
Made these for our 5 year wedding anniversary yesterday for a nice stay at home dinner. These were OUTSTANDING! We had never made dumplings before and this recipe was so easy to follow and they turned out amazing!
Made this recipe to satisfy some dumpling cravings as they are not easy to get in France- was perfect! Even made the dumpling wrappers which was time consuming but fun. Now I just need to master my pleating!
I made these with a group and had a great time. The dough was a bit dry so I had to add more water than called for and we definitely needed more as we floured the table and hands, but they were AWESOME.
I made this with beef the first time and pork the second time, worked out great! The beef definitely needed to be more lean, as there were a lot of juices dripping out when I took a bite, but other than that it was wonderful. Cooked well, easy to freeze, and super easy to cook when frozen! Homemade wrappers are definitely worth it if you have the time
These were very tasty and easy to make! The stirring of the ground pork/starch/ water definitely improved the texture of the filling. Perfectly seasoned and juicy. Great recipe! My family loved it. Thank you!
Hi Annaliese! When cooking for large groups, I typically steam these dumplings or cook in boiling water for 5 minutes. Then, I lay them dumplings on a large sheet pan and cover them with a dry cloth. When the guests arrive, I pan fry them. The texture will be a little different, but everyone still thinks they taste good when I cook them this way!
Thank you for your very well written, informative recipe. These were delicious and everyone loved them. Because my store did not have premade wrappers I used your recipe for that too. I found your videos very helpful too!
Made these tonight with your homemade dumpling wrapper recipe- came out amazing!! Your detailed instructions on both posts were super helpful and erased any hesitation I had to take on this cooking project. Thank you so much!!
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The filling is savory pork and green onion with a soupy texture. Imagine crispy potstickers, soup dumplings, and fluffy bread all combined together! One bite into it, and it awakens your taste buds with all the different textures and a rich umami.
This version I have for you uses ginger-soaked water to increase the moisture in the filling so you get a juicy texture, yet it simplifies the cooking process. You can make it even juicier than that by using a fattier ground pork, like the type with 30% fat.
Also, you should know there are two ways to fry these sheng jian bao buns. The first method is to fry them pleat-side down. Or you can go with the flat-side down. I prefer using the latter method because it keeps the pleats pretty for a nice presentation and appearance.
These were excellent, we made them last night. I think next time I will roll the dough to be thicker, I like biting into a thicker bao dough. I doubled both the meat and dough recipe to accomodate 1 lb of pork.
This was an awesome recipe to try! Great seasoning for the filing. However, as a beginner (and doubling the recipe for 1 lbs of ground pork), this did take me about 4-5 hours from start to finish. Just a heads up to anyone trying this for the first time! Plan your day accordingly!
My friend and I just made these, and had our doubts in our cooking abilities and our comprehension of the steps. But we just finished them and are SHOCKED we made something so good! Absolutely amazing! We doubled the recipe cuz we had a pound of pork but it worked out perfectly!! Soooo good! Will definitely make again someday!
What a great recipe, very yummy! Twelve were enough for one meal for my husband and me, so we will be having the second batch as a second meal, or maybe snacking! I used a pound of pork, not thinking, so I had some leftover, but not that much, just enough for a stir-fry meal. I think I could have used more than a tablespoon in each one. I used a tablespoon scoop, so next time I will be using a slightly larger scoop and hopefully use up the whole pound. The dough was perfect, the pieces rolled thin and were nice and stretchy. I did use my stand mixer and dough hook, so maybe kneading it more created the stretchiness? Who knows! The dumplings were nice and fluffy!
Nesting green sea turtles return to the same area where they themselves hatched to lay their eggs. These poikilothermic reptiles will mate off-shore, with the male hanging onto the females back while the female is responsible for coming up for air so they can breathe.
A nesting green sea turtle will wait for the cover of the darkness before making her way up the beach, using her front flippers to pull herself up. She will move up towards the vegetation line and dig herself a body pit. Once she is nice and comfortable, she will start digging a deeper egg chamber with her rear flippers.
Sea turtles lay their eggs deep in the sand to protect them from potential predators and also to ensure that the conditions of the nest is appropriate for the development of her eggs. As the eggs starts developing soon after they are laid, any disturbance can affect the success of the turtles hatching. One key influence on the development of the turtle egg is the temperature of the nest, which will determine the sex of the turtle. Warmer temperatures produce female turtles, cooler temperatures produce males. The sex ratio of the nest can vary, because some may be further down and therefore cooler. A nest can have between 100-200 eggs.
It is estimated that only 1/1000 hatchlings survive till adulthood. The first steps of their journey can be the most difficult, If you are lucky enough to witness a sea turtle hatching event, make sure you follow these best practices to allow the hatchlings to reach the sea safely:
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