These juicy dumplings are easy to make. When cooking for a crowd, Eunsook Pai sears the dumplings a couple of hours in advance and then steams them just before serving. Although she makes her dumpling wrappers from scratch, store-bought ones also do the trick.
For a beautiful presentation, Eunsook Pai serves her dumplings on banana leaves and frames the platter with big bunches of sage.
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The dumplings stick to the pan. Once we get the sticking problem resolved, we'll be golden. We omitted the sesame seeds and used green onions instead of scallions and chives. Delicious! Also, we didn't puree the cabbage!