Cooking with filo pastry?!
Cooking with filo pastry?
I decided to make chinese food tonight (at the last minute) and was going to make steamed dumplings, but recipe needed special sheets to make it. Supermarket didn't have them so I bought filo pastry, as I was going to deep fry them instead and Iknow that this will work, bit I just wondered--- Is it possible to steam the filo pastry and will it give the same effect as the dumplings or will it be a really bad idea! Thanks xx
Answers:
Hmmm... not sure how that will work with filo dough. Filo dough is very delicate, different from Chinese wraps. Deep frying shouldn't be an issue, but steaming might be. You could try it, and see what happens. Generally, filo is meant to be baked, not boiled or steamed. Good luck with dinner.
Don't even try to steam Filo pastry.I'm 99 % sure it won't turn out due to the consistancy of the dough, and the fact that it's too thin and delicate. I think you'll have better luck frying it.
I would poke holes in the philo to reduce puffyness when you fry. Steaming would seem to end up with a soggy mess. But hey that's where innovation comes from, trying something different. Let me know how it works.
I would think fylo would be too "delicate" to steam...to get the fylo to do right..you HAVE to butter between EACH layer....very time consuming...I would think your dumplings would come out better with another substitution.
Thin dough perhaps?