chinese dumplings and potstickers
[warning: a long post]
Do you know what that one recipe was that started you on your cooking passion? I have cooked since I was a kid, but I didn’t get serious until I was a sophomore in college and I felt this cultural obligation to make dumplings from scratch to celebrate the Chinese New Year. Dumplings have lodged themselves in my head as my link to Chinese cooking and culture, but even better than that - mastering dumplings gave me the confidence to go forward and try other recipes and techniques.
for the pork filling
I posted Making Chinese Dumplings with Jen on my website several years ago. People have written asking about fillings, thanking me for my recipe, asking me to post more versions… The endeavor to make Chinese dumplings isn’t like pouring a can of soda - it’s quite involved and taking the photos adds considerably more time. Seeing as my days of free time may be near an end, I decided Making Chinese Dumplings with Jen could use an upgrade and an added variation. Besides, that old version was created in graduate school, a time of simultaneously happy and extremely bad, miserable, loathsome, angry, depressing, unhappy associations for me.
there is an ungodly amount of chopping involved
First off, the process for making the dumplings and the potstickers is the same until you actually cook them. You steam or boil the dumplings, you pan fry (mmmm, fry…) the potstickers. I ate enough dumplings in my childhood that I feel I need to make up for it with potstickers now. That’s not true - I’m a sucker for fried things. I generally make true dumplings on Chinese New Year because Mom and Grandma have scared me into thinking I’ll be poor if I don’t. Something about eating dumplings means money, tofu is luck, something else is health, and the list goes on. I play it safe and eat everything.
adding some sesame oil, soy sauce, and cornstarch to the mix
The biggest time sink in making dumplings (for me, anyway) is chopping everything into a mince. I don’t doubt people have tried and will continue to try using a food processor. I’ve done that before and I think it leads to inferior texture in your filling. A food processor is great at creating a purée or unevenly chopped pieces - but neither of those is what we want. Use a good, sharp knife and give yourself plenty of time.
pork filling is ready
I used to have dumplings every Sunday night as a kid - and without all the work! Mom, Dad, and Grandma whipped them up in an hour or two. It’s quite the production with the three master chefs going (all three are AMAZING cooks). Alas, I am so OCD that I don’t allow my two housemates to help me (Jeremy gets dish duty and no one wants Kaweah to help) and it takes about 3 hours to produce 100 dumplings if I’m not shooting the process. Anyway, the big treat was when my mom would make shrimp dumplings. They were so good. I tried to make some once without consulting her on the ingredients. Cocky me, I thought it was so simple to figure out. They burned and tasted not quite right. I called her while I examined the potsticker with disappointment. “You need to add pork!” Oh, I didn’t know you added pork meat. “You need to add at least as much pork as the shrimp - or more. Or else there isn’t enough fat and it won’t taste as good and will burn.” Mom to the rescue. I suppose if you steam or boil, then you don’t need to use pork - but Mom is right that the pork adds flavor (via fat) that the shrimp can’t do on its own.
shrimp dumplings require… shrimp!
peel and devein
in the mix: ground pork, green onions, shrimp, water chestnuts, ginger root
the shrimp filling
The dough is something I’ve cheated on. I use my Cuisinart with dough blade to mix the dough. My mom’s method is probably more authentic and consistent, but I suck at it. She mixes the flour and water with chopsticks. I know some people use wonton wrappers, but those have egg in the dough and they obviously aren’t as good as fresh homemade. I don’t use them, but I could see where making the dumpling skins could be daunting. I’m hoping my instructions will inspire others to make their own dough.
2 cups of flour for 1 pound of meat in the filling
pour in about 1/2 cup of water and pulse
the dough should be firm and silky to touch
To make the dough discs, I slice the lump into 4 strips and roll each strip into an even cylinder about 1 1/4 inches in diameter. I slice the strip into pieces about 3/4 inch thick, rotating the strip by 90 degrees after each slice. Then I press each slice into a circular disc. The more circular you can get the disc, the easier time you’ll have of rolling it out. I have to work quickly in Colorado because our air is generally so dry (today we are at 10% humidity) that the dough begins to harden and crack at the surface. I tend to cut a dozen and put the remaining dough under a damp kitchen towel while I work.
cutting strips
cutting slices
pressing discs
Once I have a flat, round disc of dough, I like to roll it out once to less than 1/4 inch thickness and then turn it 90 degrees and roll it out once to maintain the circular shape. The next step is where some fingers may get pinched, but with practice it goes very quickly. Pick up the the edge of the dough in one hand, and with the other hand, roll the rolling pin on the edge nearest to you, but not past the middle. Thin out the dough with a couple of rolls and then turn the disc 60 degrees and repeat until you’ve rolled out the whole thing to a larger and thinner circle. You want to leave the middle just slightly fatter than the edges. The disc should be between 3 and 4 inches in diameter.
roll it out the first time
rolling the final skin
The shape of your dumpling skin will determine how easily you can fold your dumplings and probably how pretty they turn out. I’ve taught several white people how to fold dumplings in person and some of them don’t quite make that connection between the dumpling skin that resembles the map-view of Italy and the dumpling that looks like that scene from Alien when the little critter bursts forth from Kane’s chest… yeah. Well, assuming you have a circular wrapper you plop enough filling in the center and allow about 1/2 inch of margin. Take your chopsticks (that’s what I use to handle the filling) and shape it into an oval on the dough. Fold the two ends of dough on the short axis of the filling together like a taco and pinch them tight at the top. From there, move about 1/4 of the way down from center and create a fold in the edge of the dough closest to you, fold it down and pinch it tight. You’re creating a pleat in the dough. Repeat this two or three more times - enough to leave a teardrop opening at the end.
it takes some practice to know not to over or under fill
pinch the top together
making a pleat
the teardrop at the end
I like to poke the end of the teardrop in and then pinch it shut. Now half of the dumpling is folded. Turn the dumpling around so the pleats are facing away from you and pleat toward the center on the same side as the pleats you just made. The whole thing should curve into a crescent form concave toward you. After the pleats are done and the other corner is pinched in, I go over the entire crest and pinch it tight because any openings will result in filling leaking out or other unsightly issues. The final dumpling should be a neat and pretty package.
closing the end
pleating the other side
the dumpling should resemble something like this
Making a hundred dumplings isn’t easy on the back. There is no way I can work the dough on my kitchen counters - they are too high. I work on my kitchen table because the height allows me to use my weight when rolling out the dough. Don’t forget to take a break and give your body a stretch. Let’s have a look at our faithful companion… She’s never far from the action in the kitchen.
good dog
I like to line my dumplings neatly on a large plate. I can typically fit all of the dumplings on a plate in one batch to cook in my large frying pan. Before I place a finished dumpling on the plate, I gently rub the base of the dumpling in a thin layer of flour on the work surface. It helps to prevent sticking to the plate (which can destroy a dumpling) when you need to quickly set them in the frying pan.
like little purses
a plateful ready for cooking
Frying potstickers is the more complex of the different ways to prepare dumplings. It’s quite simple though. I use a large non-stick frying pan with high sides and cover. First you pan fry the dumplings in a little bit of oil (a few tbsps) on medium high heat. When the bottoms get golden, ready yourself with the lid and in one swift move pour water into the pan (duck while everything spatters violently) and clap the lid on! I’ve made several messes over the years during this step. A measuring cup with a spout helps a lot and you have to dump the water in ALL AT ONCE. When the water boils off, remove the lid and reduce the heat to medium or medium low. This allows the potstickers to dry out and crisp up.
getting settled into the pan
bubbling hot after adding the water
shoot for a golden bottom
When the dumplings are done, you can scoop them out and serve them hot, or you can do a fancy move and flip them onto a plate upside down. The second trick doesn’t always feel like it will work for me. The pan is heavy and still very hot. I always worry that my plate is going to go flying and shatter on the floor amidst fallen potstickers that the dog would immediately dive into… But it seems to work alright and sometimes I don’t even have to rearrange them to look like they came out of the pan correctly.
serve bottoms up
Dipping sauces are a personal choice. I like to use soy sauce, a dash of sesame oil, red wine vinegar or black vinegar, and most of all a spicy chili garlic paste. You can add minced ginger, garlic, green onions, sugar, take your pick - or pick them all. If you don’t plan on eating all of the dumplings (I usually make a triple batch) you can successfully freeze them for a later date. Don’t cook them, but place them on a baking sheet so none of them are touching. Pop the sheet into the freezer for 20 to 30 minutes until the dumplings are no longer sticky or soft. Place the frozen dumplings in a freezer bag taking care not to squash them together and seal. Freeze for up to a couple of months. Cook the same way, although you may way to let them cook a little longer during the boiling water phase to ensure the filling is thoroughly cooked. Easy peasy, right?
shrimp potsticker
Chinese Dumplings/Potstickers
pork filling
1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch
OR
shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch
dough
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface
dipping sauce
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)
*One batch of dough should be sufficient for one of the fillings and will yield approximately 3 dozen medium dumplings.
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.
Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images above).
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.
October 4th, 2007 at 10:24 pm
Amazing! Thanks for the steps - for someone who has always wanted to make these but always been a little scared to - steps like these are really appreciated!
October 5th, 2007 at 3:14 am
Wow, what great step by steps. I have never made them before…but have eaten many.
I am too embarrassed to say that my first cooking inspiration was taking Ritz cracker and spread cheese ball on them and then covering them with tomato rice soup(I was young) but seemed to be obseesed with them for awhile…not so much now :)
October 5th, 2007 at 3:23 am
I love your photos! thanks for the detailed instructions on how to make potstickers! :)
October 5th, 2007 at 4:07 am
Oh they look fantastic! I’ll have to give them another go - mine didn’t look anything like yours!
October 5th, 2007 at 9:45 am
This is such a great post with step-by-step instructions. I have got to make these this weekend. Yum.
Thanks for sharing the recipe! Absolutely droolicious. ;)
October 5th, 2007 at 10:46 am
These look so great! I have never made dumplings before, mainly because I know I would have a hard time shaping them, and I’d probably make them look horrible! But I guess as long as they taste good, that’s what matters, right??
October 5th, 2007 at 12:45 pm
oh gosh, they look delicious!
on a completely unrelated note, what kind of camera do you have/use? i’m looking for a new one and your photos have such crisp color.
October 5th, 2007 at 1:02 pm
Julia - there are so many things that I wouldn’t know how to do today if it hadn’t been for someone showing me how! Glad I could pass that along :)
Peabody - it’s safe to say that we all had our moments as budding gourmets. I’ll share something that Jeremy would be mortified to know that I’m writing about… he used to (as a kid) nuke a piece of bologna until it curled up like a bowl, then he’d fill it with mayo and EAT IT. ugh… He’s not a gourmet though - just my taste tester. Can’t believe the guy is as thin as a rail.
Maninas - you are most welcome and thanks!
Nicisme - i’m sure yours will turn out beautifully. Good luck!
RM - woman, you flatter me! I drool right back at your site.
Deborah - i’ll bet that you would make great dumplings. the folding isn’t that hard - if you can handle pie crust, dumplings shouldn’t be too bad :)
Patti - thanks! You should read my about page for my tirade on photography, but the quick answer is that the crispness and color have to do with 1) focus and tripod and 2) knowing how to use lighting and post processing. My camera is a Nikon D200 which I use primarily for landscape photography. You could easily get by with a much more compact and inexpensive model for food photog.
October 5th, 2007 at 1:58 pm
These step-by-step pictures are gorgeous!
Having been dragged into the dumplings assembly line far too many times to count…there’s a cheat to making dumplings quickly. After placing the filling in the center, I place the wrapper and filling in my left palm (I’m right-handed) tuck in the edges a little, line the edges up, and press firmly. They’re not as pretty as yours are, but are functional, and hold the filling well.
October 6th, 2007 at 2:29 pm
My husband and I were just discussing that it’s almost that time of year to make dumplings. Thanks for a great refresher course, and I’m really looking forward to the shrimp/pork version! Great photos.
October 7th, 2007 at 9:37 pm
Ellen - Thanks for the tip! I never knew of any other way to fold dumplings than the way my mom and grandma taught me. That’s a good suggestion for beginners that I’ll keep in mind.
S’kat - thanks. I see you’re from the Hampton Roads area. I grew up there!
October 11th, 2007 at 9:53 am
[…] i’d far rather splurge on home-made pot stickers, or pumpkin cornbread cupcakes with maple cream cheese frosting (so good, it makes you wanna slap […]
October 16th, 2007 at 8:26 am
hi,
thanks for the receipes. i am giving it a go today. just a bit confused about the orignial and improved receipe.
Original Rec: Says to put a damp cloth over the dough for 15minutes, but the new one does not?
should i leave for 15minutes?
thanks again
October 16th, 2007 at 10:05 pm
Kristina - thanks for the question. I realize that my recipe was a tad vague. I’ll fix that now. Yes, cover with damp cloth and leave for 15 minutes. Hope they turn out for you!
November 5th, 2007 at 8:55 am
I made there dumplings this weekend and they are fantastic!! Thank you again for posting these wonderful recipes. I also made the candied orange peels. It was time consuming, but totally worth the wait. I am making an italian cookie called Roccoco( I hope I spelled that right) for the upcoming holidays, and it calls for candied citrus peel. I am so glad I can make my own!
Thanks!!
November 6th, 2007 at 12:36 pm
Amy - great! I’m so happy to hear that the recipe was clear enough for you to make the dumplings. It is great to know that you didn’t have any problems when giving them a try. If you do run into problems, certainly let me know because I always want to update any recipes that might be unclear. Thanks for the feedback :)
December 11th, 2007 at 8:05 am
Jen, these duplings look wonderful! Next time we make them we will definately have to try the home made dough and the pork filling too! Thanks for the tips! Alex
December 11th, 2007 at 6:04 pm
Alex - thanks so much. I have to admit that this technique takes some time and effort, but definitely worth it in the end. So it’s a good thing to do with a bunch of friends :)
December 13th, 2007 at 3:23 pm
This post is fantastic. Your instructions (especially the folding part) are detailed and well illustrated. I’m getting super hungry. I’m sure my dog will keep me company too!
Matthew
December 13th, 2007 at 10:51 pm
Matthew - Oh, I am so glad you found the post helpful. Hope your dumplings come out great!
January 15th, 2008 at 9:36 am
I’m not sure how I stumbled upon your site, but I’m so glad I did. You’ve inspired me to make homemade potstickers.
I have a question. (Sorry if it’s sounds silly.) I notice on other recipes I have read for potstickers eggs or egg whites are used. Your recipe doesn’t call for them. Also your recipe is the only one I’ve seen so far that uses cornstarch. Are there reasons for this?
I plan on trying your recipe soon. :)
Anna
January 15th, 2008 at 11:22 pm
Anna - I think they’re both binding agents for the filling. I’ve just always used cornstarch which blends with the soy sauce and sesame oil so that it’s hardly noticeable. Can’t speak for the egg, but I imagine they have similar results! Good luck.
February 9th, 2008 at 2:40 pm
Great recipes Jen. Love your photography, too. Last year I made the pork dumpling I saw on your old blog. This year I made the shrimp ones for CNY. Both yummy. BTW, here in the Chicago area the Asian markets sell “dumpling wrappers (ShangHai style)” which are just flour & water & citric acid preservative. Not as good as homemade but still good. Many of the restaurants around here (mostly Cantonese) sell dumplings with very thick skins. We prefer the thin delicate dough which gets nice & crispy.
Thanks for the recipes Jen. Happy New Year.
Cyndi
February 11th, 2008 at 12:37 pm
Cyndi - I’m so glad you made the shrimp ones this year! Thanks for dropping by and also on the tip for the wrappers. I don’t even bother looking anymore, but they could come in very handy at times :) Gong Xi Fa Tsai to you too!!
February 13th, 2008 at 7:39 am
i can’t wait to make this recipe - quick question, though - i’m vegetarian, any suggestions for modifying the filling to be vegetarian? obviously, leave out the pork - but i’m not sure whether to replace in full with some sort of tofu product or increase the veggies? any suggestions would be great. thanks!
February 13th, 2008 at 7:53 am
Nell - hmmm, I think you can use stuff like Chinese leeks (see Rasa Malaysia’s latest post on dumplings - she used Chinese leeks), or increase the Chinese mushrooms, bamboo shoots. Maybe bind them with beaten egg or beaten egg whites? You could use dried tofu (like the dry tofu cakes I used in my lucky ten ingredient dish) or crumble regular tofu? Napa cabbage, chopped fine, is also nice. Sorry I can’t be of much help!
February 16th, 2008 at 3:48 pm
Jen, I love dumplings! The only thing is—I only eat seafood so I guess if I eliminate the ground pork, my potstickers won’t be as good. How can I make my dumplings moist? Any suggestions? Thanks.
February 16th, 2008 at 10:29 pm
hi jen! i spent tonight making potstickers w/ vegetarian filling. your recipe is magnificent! i love that the dough is so simple and so good. i made a large batch w/ the same veggies you use but roughly doubled, plus 2 packages of organic smoky tempeh strips - briefly panfried first for texture & taste, and then minced. i also used hot sesame oil which gave the potstickers some great kick (if you like spicy). i made a separate batch with garlic stirfried peapod stems (actually leftovers from takeout the other night) mixed with tofu, sesame oil, soy sauce and touch of garlic chili paste. both recipes were great, but the tofu ones are a little bland for my taste. i’ll add more chili paste next time, or the hot sesame oil. i didn’t do the raw egg b/c i wanted to see if these would be good as vegan, and they turned out SO delicious, no problem with binding at all. thanks again for sharing - i can’t wait to try your other recipes!
February 20th, 2008 at 8:20 pm
mamako - hmmm, I guess you could try to add some fat into the shrimp? i’m just not sure what kind. i’ve had dumplings in restaurants that are chinese leeks and shrimp - and they are to die for! but not sure about the fat. maybe add some sesame oil and some egg white and just watch the temp to make sure they don’t burn too quickly?
nell - great! i’m so glad it worked and that you liked it :)
March 3rd, 2008 at 6:35 am
[…] Didn’t have breakfast on Sunday until lunchtime… I guess you’d call that brunch… and even then all we had was plain porridge. But I felt somewhat well enough by mid afternoon to attempt making pot sticker dumplings from scratch using a wonderfully detailed recipe I found last week! There’s no point in me replicating the recipe here cos what’s important (to me) about this particular recipe is the step by step details with photo instructions, which makes it very very long but also a great tutorial! And I think I did pretty good for a first timer… absolutely clueless yes I managed to make pretty tasty dumplings! Some of which are now in the freezer cos the recipe whips up a pretty big batch (around about 36 depending on the size) for only 2 persons. Find the recipe here for delicious homemade Chinese dumplings. […]
March 3rd, 2008 at 10:13 am
For Mamako,
I actually did make the shrimp ones without the pork, used more shrimp & added a tablespoon or so of peanut oil (it’s pretty flavorless & doesn’t burn easily) Didn’t use any egg white and subbed 1/2 cup of bamboo shoots for 1/2 the water chestnuts, otherwise followed Jen’s recipe. (My husband always complains I can’t make any recipe without changing something)
March 4th, 2008 at 9:44 pm
Awesome! I am glad to hear of the variation and I hope they were good!
March 10th, 2008 at 8:56 pm
[…] found a recipe of chinese dumplings from ‘Use Real Butter’ blog. I told Mei don’t we make dumplings today and we shopped food what we need for making […]
April 15th, 2008 at 7:54 pm
Your website is awesome. All your recipe is so detailed and I can’t wait to try them all!
Thanks so much for posting all your delicious treat.
April 16th, 2008 at 12:08 am
Tini - thank you!
April 26th, 2008 at 9:53 pm
Hi Jennifer,
I love your shrimp dumplings. I finally made the dumpling yesterday with skin and everything. Without your step by step instruction my dumplings probably will look like something else . I am going home in June to my country in Jakarta, Indonesia. I think my mom will be proud of me!!
Thanks again! I love your website.
April 28th, 2008 at 5:15 pm
I googled “dumpligs” and I found this post! Wow, it’s a great pictorial Jen! These are by far the best dumplings reference I’ve found! They are so pretty and they look soooo good!
We teach a dumpling cooking class and we’ll tell our students about your post here!
April 30th, 2008 at 4:03 am
Tini - awesome!
WoRC - thanks sweetie. I didn’t know you guys taught a dumpling class! How friggin’ cool is that?! :)
May 18th, 2008 at 9:23 am
I not only love your style of food. I LOVE your pictures, too. It looks sooooo delicious! I tried to make pictures of my food, too, so I know that this is quite difficult…
I hope it’s okay when I put you in m blogroll?
Lovely Greetings!
May 20th, 2008 at 8:56 am
Sumpfhexe - sure thing. Thanks and I’m glad you like the blog!
June 3rd, 2008 at 4:12 pm
Yes, the entry was long but FABULOUS, particularly since it reinforced most of what I’m doing. The major difference is that I use ground chicken and sometimes no meat of any kind. I realize that this is probably not “Kosher” but once you add sesame oil, soy sauce, and fresh cilantro it tastes great. Also, I make the following alterations: fresh tofu, fresh ginger, fresh water chestnuts, no corn starch. Mine never seem to need it. They hold together fine!
I have taken this on as a major cooking effort, so my family has been humoring me by eating them at least 3 x’s a week. Originally(about 10 years ago) my neighbor Mrs. Shao taught me to make them, but I was always afraid to try to make the dough. It would take all afternoon and it had the feel of a quilting bee. We always made enough to feed the family and then freeze a few dozen. One thing, Mrs. Shao gave up on teaching me to “pleat” the dough. I’m going to follow your directions because even after reading them only once, I understand why I’m not successful at this(I always start the pinch at the end instead of the middle.
My main concern is what kind of pan do you use if you’re making pot stickers? Mrs. Shao always used tefflon. Although nonstick is not my preference, the pot stickers cook and brown wonderfully. What do you use?
June 6th, 2008 at 12:14 pm
Georgia - I use a nonstick pan. Glad you found the entry useful :)