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How-To

Crunchy Baskets for Serving and Eating

Turn plain noodles and dumpling wrappers into delicious deep-fried serving pieces

Fine Cooking Issue 11
Photos: Matthew Kestenbaum & Beth Galton
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Next time you make a stir-fry, why not serve it in a graceful, edible basket? The crisp, crunchy container will add texture to the meal and also soak up some of the sauce. You can make your own baskets with simple equipment and simple ingredients: two strainers, one slightly smaller than the other, a wok, fresh oil, noodles (Chinese noodles or spaghetti; or dumpling wrappers, called gyoza). The rest is deep-frying. A series of five captioned photographs shows you how to make a pasta basket with spaghetti from start to finish; a sixth illustrates the construction of a gyoza basket. Loh includes a “chopstick test” to tell if the oil is hot enough for deep-frying. If it’s too cool, the noodles will absorb it and the basket will be greasy.

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