this post was submitted on 29 Nov 2023
214 points (93.1% liked)
FoodPorn
15773 readers
191 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
If you're not already doing it, you can make it a lot easier to get excess moisture out of the filling by salting the cabbage and squeezing it. I follow the method explained here and it works well.
Good call, yeah I have seen that technique before on YT. I guess stir frying in the wok gets rid of much of the moisture, although doing it in batches may add a bit of unwanted oil if you're not careful.