Once you are done making your dumpling filling, you can either boil, steam, or microwave (about 2 minutes) a small piece of the filling to taste it before making all your dumplings. This is a tip for when you are…
Dumpling Filling (만두소)
The second part of a dumpling is the dumpling filling. When you make dumpling filling, there are some things to keep in mind. Now, if you want a good flavor in your dumplings, you need to have a good ratio…
Dumpling Skin (만두피)
A dumpling can be categorized into two parts: the skin and the filling. The dumpling skin can be broken down further based on the cooking method. Dumpling skin is available in premade versions, both fresh and frozen. These are dumpling…
Korean Style Dumplings (만두)
What are Dumplings (만두)? There are different kinds of dumplings all over the world. Traditionally Korean dumplings are enjoyed in the winter, especially during holidays like new Year. There are different varieties enjoyed that require different cooking methods. Cooking Variety…
Steaming Using a Pot & Lid (찜)
What is the difference between a steamed dish using a pot and lid (찜) and a braised dish (조림)? Korean braised foods (조림) are made by placing ingredients in a medium-sized shallow pot. The ingredients simmer in a liquid until it…
Steaming Using a Steaming Basket (찜)
Why and when do we use a Steaming Basket? Steaming in a basket allows for a delicate even distribution of heat and moisture to fully cook the ingredient without ever touching the boiling water. So why is this helpful to…
