Comments on: The long-awaited dumpling post! http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/ Feeding friends and family, one recipe at a time Wed, 08 Feb 2012 03:59:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ellie http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/comment-page-1/#comment-4993 Ellie Thu, 08 Dec 2011 12:37:20 +0000 http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/#comment-4993 Thanks Glenna - great tip on the potato ricer! Thanks Glenna – great tip on the potato ricer!

]]> By: Glenna http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/comment-page-1/#comment-4898 Glenna Sat, 19 Nov 2011 07:48:03 +0000 http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/#comment-4898 Those look delicious! I don't know if I'll be able to find the tofu in my town, but I've got your recipe on my list to make after all my holiday cooking. The potato ricer also works great for wringing out the excess water in veggies. I just used mine on some cooked spinach. Wasn't sure if it would squish out through the holes, so I also wrapped in cheesecloth first, and it worked great. Those look delicious! I don’t know if I’ll be able to find the tofu in my town, but I’ve got your recipe on my list to make after all my holiday cooking. The potato ricer also works great for wringing out the excess water in veggies. I just used mine on some cooked spinach. Wasn’t sure if it would squish out through the holes, so I also wrapped in cheesecloth first, and it worked great.

]]> By: Ellie http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/comment-page-1/#comment-1381 Ellie Sat, 06 Nov 2010 14:30:10 +0000 http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/#comment-1381 @Richard - The noodles used in Korean dumplings are definitely dangmyun, but we tend not to use it since it is essentially just filler and we prefer using tofu for that end :) If you do want to use it, I would soak about 200-300g of noodles in cold water till softened, cut into 2cm lengths and mix it in with the filling instructions above - that should do the trick! @Richard – The noodles used in Korean dumplings are definitely dangmyun, but we tend not to use it since it is essentially just filler and we prefer using tofu for that end :)

If you do want to use it, I would soak about 200-300g of noodles in cold water till softened, cut into 2cm lengths and mix it in with the filling instructions above – that should do the trick!

]]> By: Richard http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/comment-page-1/#comment-1322 Richard Fri, 08 Oct 2010 09:03:41 +0000 http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/#comment-1322 Thanks Ellie! Just tried your mandu recipe, and it is fabulous. I LOVE mandu - will never forget some amazing steamed mandu I had at a restaurant in Seoul a couple of years ago. Just a question - I have noticed many mandu I have eaten (both in restaurants and frozen packs) seem to have pieces of noodle in the filling; from the look of them I would guess a cellophane style noodle (maybe dangmyun). Do you ever use noodles in your mixture? I really like the texture they give, so do you think I could incorporate them into your recipe? If so what sort of noodle, and what proportion would you suggest? Thanks so much! Love your site! Look forward to trying your kimchi recipe... :grin: Thanks Ellie! Just tried your mandu recipe, and it is fabulous. I LOVE mandu – will never forget some amazing steamed mandu I had at a restaurant in Seoul a couple of years ago.
Just a question – I have noticed many mandu I have eaten (both in restaurants and frozen packs) seem to have pieces of noodle in the filling; from the look of them I would guess a cellophane style noodle (maybe dangmyun). Do you ever use noodles in your mixture? I really like the texture they give, so do you think I could incorporate them into your recipe? If so what sort of noodle, and what proportion would you suggest?
Thanks so much! Love your site! Look forward to trying your kimchi recipe… :grin:

]]> By: Ellie http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/comment-page-1/#comment-731 Ellie Thu, 04 Mar 2010 09:32:26 +0000 http://www.insanitytheory.net/kitchenwench/the-long-awaited-dumpling-post/#comment-731 Olnic - Thank you sweetie! xoxo Olnic – Thank you sweetie! xoxo

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