I originally wrote up instructions in the early days of my blog (early 2007) but since I did a massive batch of them over the weekend (200 dumplings in about 12 hours, not including breaks), I took the opportunity to take some new photos of the finished product, as well as a visual guide on how I fold and prefer to cook them :)


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Hi every one, I am wondering if any of you make Dim Sum at home and have any tried and true recipes that you wish to share :) I have a week off of work coming up and would like to do a Dim Sum day with some different dishes ( Read more... )

I've been adventurous this week ( Read more... )

I have finally got down the recipe for our family's mandu (Korean dumplings), and here it is in all it's glory! (Warning - it is long and time consuming)


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While trying out recipes for lunches for next semester, my girlfriend and I produced a delicious supper consisting of mini-onigiri and dumplings. We visited both the asian market and Superstore yesterday, so we decided to try out some of the stuff we bought.

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I'm originally from Chicago. I remember growing up, Mom used to buy these frozen bread dumplings. I seem to recall that they came in a orange box, inside they were in a plastic bag, and they were white ovals about an inch thick, maybe four inches in diameter. We severed them with chicken and gravy and it was a favorite family meal ( Read more... )

Is there anyway to core an apple with out having to go out and buy a machine to do it for me?

I want to make apple dumplings, but all the recipes I find require them to be whole and cored. I can understand the cored bit, but not all of us have an apple corer in the house.

Should I just skip the dumplings and make a pie?