*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really like this 'lazy' recipe. Being Chinese and having made them the traditional way with the pleats to seal them all my life, it's refreshing to find an easier way of doing it. Side benefit is that it reduces the amount of dough in each dumpling. Also, I find that instead of 'karate chop' to seperate the dumplings, I use a fat chop-stick instead. This helps to seal each dumpling on the sides, before I use a pizza cutter to cut them apart. Definitely making more in the future, and sharing this with friends & family!
This was my first attempt at making dumplings and they turned out great! Watching the video really helped me when it came to getting it right. I didn’t have the Korean chilli flakes so I just used crushed red pepper flakes instead. My Asian wife and I prefer our dumplings dry so I cooked these in a cast iron pan on high heat, searing all sides and then we made a dipping sauce out of sesame oil, soy sauce and homemade red chilli vinegar. We definitely will make these again!
I thought these were really delicious and relatively easy to make, but the issue I have is with the salt content! Holy moly there is so much salt in this stuff! The recipe calls for adding 4 teaspoons of kosher salt, and WHOA that is crazy. You can completely eliminate the additional salt and all the other flavors will more than make up for it. I unfortunately did not eliminate it, but if I ever make this again, I'll definitely do that.
These were easy and good. I made a half recipe and only used 1tsp Kosher salt, based on other reviews, but found it still too salty. Next time I will only use the soy sauce as salt in the meat mixture. I followed the broth recipe but added some veggies to make it a one pot meal.