What’s your secret ingredient you can’t pass up when making dumplings?
And what
by kylevine
15 Comments
Buldak_Ramyun_113
Ground octopus is my favorite mandu filling
boom_squid
Silken tofu. 1/3 of the weight of the meat. Mix together. It provides moisture and gives a lighter texture.
begopa-
You have to beat the meat vigorously if you want it to be bouncy. If you do not beat your meat everything may fall apart.
SeaOfTheDamned
Tofu and coarsely chopped kimchi.
fishwrangler
Fish sauce
BJGold
A bit of diced pork fat.
joonjoon
Not a can’t pass up thing, but some gelatin is a neat trick
verytiredhumann
Blend ginger and water and add to your meat mix. I dont have exact measurements (sorry!) but i basically add as much as I can while it can still maintain its pasty structure as a meat blob, you dont want to loosen the texture. Adding the ginger water creates a really juicy dumpling and when everything cooks together it becomes like a really yummy ginger scented meat juice lol.
Delver_Razade
Dark soy sauce and Chinkiang Vinegar. Trust me. Swap it out for the regular soy and vinegar, and you’ll thank me later. I add it to the garlic and the green onions and let it sit for a while. The salt pulls out the liquid of the green onions and makes the whole flavor more diffused throughout the meat.
It’s also my secret ingredient for my Japanese style curry. I add it in with the onions while I sweat them.
15 Comments
Ground octopus is my favorite mandu filling
Silken tofu. 1/3 of the weight of the meat. Mix together. It provides moisture and gives a lighter texture.
You have to beat the meat vigorously if you want it to be bouncy. If you do not beat your meat everything may fall apart.
Tofu and coarsely chopped kimchi.
Fish sauce
A bit of diced pork fat.
Not a can’t pass up thing, but some gelatin is a neat trick
Blend ginger and water and add to your meat mix. I dont have exact measurements (sorry!) but i basically add as much as I can while it can still maintain its pasty structure as a meat blob, you dont want to loosen the texture. Adding the ginger water creates a really juicy dumpling and when everything cooks together it becomes like a really yummy ginger scented meat juice lol.
Dark soy sauce and Chinkiang Vinegar. Trust me. Swap it out for the regular soy and vinegar, and you’ll thank me later. I add it to the garlic and the green onions and let it sit for a while. The salt pulls out the liquid of the green onions and makes the whole flavor more diffused throughout the meat.
It’s also my secret ingredient for my Japanese style curry. I add it in with the onions while I sweat them.
MSG brings out flavors
Dang-myun. Aka glass noodles.
Sesame oil in the filling. Some kimchi juice too.
Sesame oil!
Nita/Asian chives are a must!
Those onions have seen some better days 🙁