What's the best kind of oil to use when pan-frying dumplings (gyoza, mandu, potsticker, etc.)? I'm thinking canola or sesame, except doesn't sesame start to taste funny when you cook it for too long? I'm looking for which oil will make the dumpling taste the best, not what's healthiest (otherwise I'd just steam them!)What kind of oil to use when pan-frying asian dumplings?
peanut oil , sesame oil is more of a flavorer in there.What kind of oil to use when pan-frying asian dumplings?
Peanut oil is good enough. A light oil like that it best. Sesame oil can be too heavy, sometimes, but it adds a bit of complementary flavor. If you want a healthy oil, go for grapeseed. It's flavorless and very light, plus it has antioxidants and omega-3.
I normally just use canola with all my frying but with asian frying i add some peanut oil and a little sesame oil for that classic flavor.
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canola oil. it's universal enough to use for anything that you need oil for [in cooking].
mostly all asian food is cooked in peanut oil.
yeap typically Peanut oil
I always use Vegetable oil or Olive oil
Peanut oil won't stink as much as other oils.
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