These were so good! I followed the recipe exactly except I didn’t have buttermilk on hand; it’s just not something I keep in the fridge. So I just added 2 tbsp vinegar to 2 cups milk and then used the amount needed for the recipe. I also only had salted butter and so I just halved the amount of salt the recipe called for. I love how the top and bottom of the biscuits have a nice crunch to them. I will def make them again!
These were DELICIOUS! I followed the recipe exactly as written. I served the meatballs and gravy over wide egg noodles. I did thicken the gravy before serving with cornstarch. The only change I will make next time is to decrease the salt in the meatballs to 1 tsp (instead of 1.5 tsp) as I thought they were a bit salty. My husband actually thought they were seasoned just right. I used my medium Pampered Chef scoop and the recipe yielded 30 meatballs. I froze half of them, after baking, and they will make for a quick meal one evening next week. Thanks Chef John, this is a keeper!
This was so easy to make and absolutely delicious. The only change I made was to use butter instead of shortening. I also tossed the berries in sugar before folding them into the batter. I used half brown sugar/half white sugar in the crumb topping.
Wow. These were DELICIOUS! My hubby and the kids devoured them. I do not have a Krumkake iron so I used my pizelle iron. I think they would be thinner if I had a Krumkake iron. But in the end it worked well. Mt pizelle iron is electric and it to 1 min 10 sec to bake them.
I made these today with the help of my 14 y/o son. He loves the gyoza that we get at our local Japanese restaurant. These were delicious! After reading several different recipes online, paired with the reviews here, I made the following changes:
1. I did not precook the meat and veggies. It truly was not necessary. Everything came out well cooked.
2. I omitted the egg.
3. I added 1 tsp sesame oil to my meat mixture.
My first batch stuck to the pan. To prevent this, with the second batch, after adding the 1/4 cup water and placing the lid on the pan, once it died down just a little I removed the lid and drizzled a tsp of oil around the outer edge of the skillet. This did the trick and I didn't have any more sticking.
Also, I was unable to find round gyoza wrappers, so I just used square won ton wrappers.
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