Crazy Dragon Prawn Dumplings 750g $7 (Was $15) @ Woolworths

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Woolworths

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  doperst on 30/01/2017 - 01:17

  +8

  I didn't like these. KB Prawn gyozas are much better.

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  RichardL on 30/01/2017 - 02:52

  +3

  Taste horrible, would not recommend.

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  Duck Mode on 30/01/2017 - 03:42

  I thought the Hong Kong style dumplings (red packaging) tasted pretty decent in my experience.

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  capslock on 30/01/2017 - 08:11

  +1

  I agree that these are terrible. Such a waste of $7.

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  dantione on 30/01/2017 - 08:38

  They have potential, but overall very bland. Terribly under seasoned! Had to douse in soy sauce.

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  leroy on 30/01/2017 - 08:51

  These are the best dumplings on the market by far. True bargain at $7 as I've paid up,to $20 for them

  • 

    kwchaz on 30/01/2017 - 10:15

    What condiments do you use with yours? From the sounds of things, these sound like winners for people who love sriracha etc.

    • 

      garage sale on 30/01/2017 - 10:19

      I have picked ginger and soy with them so that already alters taste…..Tend to buy what dumplings are on special and amount of prawn vs filler.

      • 

        kwchaz on 30/01/2017 - 12:06

        Yeah sure sounds like if you're not a condiment person, or only have some random brand of soy sauce at home, this may not be the dumpling for you. :)

• 

  5ilver on 30/01/2017 - 11:16

  +1

  Just terrible!

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  leroy on 30/01/2017 - 12:32

  I use the more traditional type of dumpling sauce

  Chopped red chilli
  ginger
  sesame oil
  soy sauce
  Chinese rice wine

  • 

    llama on 30/01/2017 - 19:35

    +1

    Why post all those ingredients? Trying to impress us with your AzeenLeetness?

    Without knowing the proportions, your list of ingredients is absolutely pointless to anyone reading.

    • 

      kwchaz on 31/01/2017 - 09:29

      To be fair, it's mostly 'mix to taste'. If you've seen the sauce before, it's relatively easy to get the chilli and ginger to the right mix by eyeballing it, whilst the sesame oil is only a dash per few tablespoons of the soy sauce and rice wine.

      What is notable however is that leroy did not say which kind of soy sauce, as there are several types.

      • 

        llama on 31/01/2017 - 10:08

        To be fair, it's mostly 'mix to taste'.

        That's like posting the ingredients to make a sponge cake, then saying that a cook would judge the proportions "to taste".

        A few weeks back I needed to make up some of that red sweet and sour dipping sauce that is supplied with spring rolls in Chinese Takeaway. Went to heaps of Asian grocers, and none of them could even understand what I was asking for, so I used Google.

        Every recipe used different proportions of Vinegar, Ketchup, Sugar, Soy, etc. I ended up just choosing one at random… and my kids said it tasted awful and wouldn't use it. So, the proportions of ingredients DO matter, and judging correctly to get the correct balance is not simple at all.

      • 

        kwchaz on 31/01/2017 - 11:05

        @llama:

        Except making a sponge cake means you have to wait a long time for it to bake - and they do actually say bake until golden brown and that's different for everyone. I know when I make anzacs I prefer them underdone, whilst other people like them cooked hard - it is certainly up to one's taste.
        There are also the basic proportions (e.g., a pinch of salt per teaspoon of baking soda per cup of flour -> self raising flour) which are what I alluded to re the sesame oil with respect to the soy sauce and rice wine.
        For sauce, it's very easy to dilute and mix the proportions until you're happy.

        I do that with my shallot pancakes - do a quick test fry of one, and if it's good, proceed with the remainder/roll into balls for freezing, but if it's not, then I need to alter it a bit here or there, depending on why it's not good.

        With regards to the sauce, did you yourself try it? Were you able to qualify why it tasted bad? If yes, then you should have been able to adjust it until it tasted ok. Nobody is going to be able to give an exact perfect recipe because brands of ketchup, soy, etc. are all a bit different and require the person putting it together to have some knowledge of how to adjust for these things.

        I don't think any of the takeaway restaurants make their own sauce - I'm sure I've seen them in glass bottles at the Chinese markets.

        TL;DR Making sauces requires being able to adjust to taste and if this is not something you're familiar with, just buy it pre-made

      • 

        llama on 31/01/2017 - 19:47

        @kwchaz:

        With regards to the sauce, did you yourself try it? Were you able to qualify why it tasted bad? If yes, then you should have been able to adjust it until it tasted ok.

        Yes, I tasted it and it didn't taste "bad". I cook a lot of Asian food and I just make my sauces so that they taste nice. However the sweet and sour didn't taste the same as the stuff in the shops, and the spring rolls were going cold so I was not gunna stuff around with it.

        You cannot really "adjust out" too much of a flavour like vinegar, or something too salty… do you add tons of the other ingredients to compensate, or just chuck away 1/2 or more of the the finished sauce first?

        Guessing how to make a sauce from another country by random experimentation is kind of like trying to make a copy of KFC. Even with full knowledge of the herbs and spices used there is almost no chance of identifying which proportions to use to clone it.

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  blah-blah on 30/01/2017 - 14:06

  I tried the crazy dragon pork when they were on special at $10 and they were quite bad. Dumplings frozen together when purchasing from the store so had to cook the whole pack and didn't taste very good as was expecting much better quality based on original price. I have tried two other supermarket dumplings which were good "Mama Chow Chicken & Chilli Jam Dumpling" and "Kailis Bros Frozen Vegetable Gyoza".

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  susu abis on 30/01/2017 - 15:31

  Not good at all