Making Dumplings From Scratch with Esther Choi of Mokbar
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Date: 2020-05-17
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Comments and reviews: 8
Matthew
I made these today and they were absolutely FIRE! I didn-t have Kimchi or Ramps but I used Cilantro and Cremini Mushrooms in the stuffing and left out the Tofu/Ricotta. I also didn-t let the dough rest for an hour, I let it rest for like 20 min and it was perfect. The kids couldn-t wait to eat. But this recipe is absolutely beautiful!
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I made these today and they were absolutely FIRE! I didn-t have Kimchi or Ramps but I used Cilantro and Cremini Mushrooms in the stuffing and left out the Tofu/Ricotta. I also didn-t let the dough rest for an hour, I let it rest for like 20 min and it was perfect. The kids couldn-t wait to eat. But this recipe is absolutely beautiful!
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Jennifer
As someone who needs a recipe when I cook, it would be SUPES HELPFUL to have the actual recipes for these amazing dishes linked in the description box. Buh-LIEVE me when I say, nobody needs me wingin' it when I cook. Over salting LIT-trally everything is my super power.
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As someone who needs a recipe when I cook, it would be SUPES HELPFUL to have the actual recipes for these amazing dishes linked in the description box. Buh-LIEVE me when I say, nobody needs me wingin' it when I cook. Over salting LIT-trally everything is my super power.
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Kathy
Yay Esther. I've missed seeing your equipment videos. But, boy howdy, those dumplings look delicious! And. I have NONE of those ingredients at home. Well, I take it back. I have water, AP flour, salt, oil and cornstarch. That would make for one boring, empty dumpling.
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Yay Esther. I've missed seeing your equipment videos. But, boy howdy, those dumplings look delicious! And. I have NONE of those ingredients at home. Well, I take it back. I have water, AP flour, salt, oil and cornstarch. That would make for one boring, empty dumpling.
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Maz
i made these and they were so good! tip for anyone else wanting to make it - if you want that skin thats under some restaurant dumplings, just mix some cornstarch in the water that you add for steaming: ) great recipe
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i made these and they were so good! tip for anyone else wanting to make it - if you want that skin thats under some restaurant dumplings, just mix some cornstarch in the water that you add for steaming: ) great recipe
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Wilmer
Huge shoutout to -munchies and -vice for making this quarantine so much better! Learned how to make awesome dishes so that I can save money when I go back to work. p. s: give Mayhem his own show lol.
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Huge shoutout to -munchies and -vice for making this quarantine so much better! Learned how to make awesome dishes so that I can save money when I go back to work. p. s: give Mayhem his own show lol.
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Tee
Good evening-Esther Choi. -Thanking you for one of my favorite foods. Dumplings/ Pot Stickers. Next Sunday Dinner. -. I'm making my list and checking it twice as not to leave out any ingredients. -
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Good evening-Esther Choi. -Thanking you for one of my favorite foods. Dumplings/ Pot Stickers. Next Sunday Dinner. -. I'm making my list and checking it twice as not to leave out any ingredients. -
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Rebekah
If you use tofu, I'm guessing you'd use soft tofu? Or is something firmer better? Do you want to squeeze all the moisture out of the tofu first, or straight out of the package is fine? Thanks!
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If you use tofu, I'm guessing you'd use soft tofu? Or is something firmer better? Do you want to squeeze all the moisture out of the tofu first, or straight out of the package is fine? Thanks!
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RAY
I adore dumplings, but I have issues with wheat. I tried with rice paper once. Messy but good. I wonder if I could try to make the dough with spelt. and whitout pasta attachment.
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I adore dumplings, but I have issues with wheat. I tried with rice paper once. Messy but good. I wonder if I could try to make the dough with spelt. and whitout pasta attachment.
reply
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