Comments on: Steamed Kimchi Dumplings (Jjin Kimchi Mandu) http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/ A Practical Guide to Korean Food and Korean Fusion Food Fri, 29 Aug 2008 23:24:00 +0000 http://wordpress.org/?v=2.1.3 By: Kat http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2069 Kat Thu, 15 Feb 2007 16:30:15 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2069 These look great! These look great!

]]> By: emily http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2070 emily Thu, 15 Feb 2007 19:32:37 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2070 i can eat mandu all day long. I will try your receipe. i can eat mandu all day long. I will try your receipe.

]]> By: Jason Truesdell http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2072 Jason Truesdell Thu, 15 Feb 2007 21:23:48 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2072 One thing I tend to do when making steamed mandu/jiaozi/mushi-gyouza is to line the bamboo steamer with cabbage leaves, either whole or shredded. Then the mandu don't stick to the steamer when eating them at the table. Sometimes they stick to the cabbage, but that's far easier to deal with than a mandu that spills its filling all over my steamer basket when I try to take it out.... One thing I tend to do when making steamed mandu/jiaozi/mushi-gyouza is to line the bamboo steamer with cabbage leaves, either whole or shredded. Then the mandu don’t stick to the steamer when eating them at the table. Sometimes they stick to the cabbage, but that’s far easier to deal with than a mandu that spills its filling all over my steamer basket when I try to take it out….

]]> By: sue http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2080 sue Fri, 16 Feb 2007 09:37:35 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2080 Kat, Thank you. Definitely better looking than the first ones. :) Emily, You must be a big fan of mandu. Jason, that is a good idea. I haven't heard of using cabbage for anti sticking purpose before. I should try from next time. Thanks. Kat, Thank you. Definitely better looking than the first ones. :)

Emily, You must be a big fan of mandu.

Jason, that is a good idea. I haven’t heard of using cabbage for anti sticking purpose before. I should try from next time. Thanks.

]]> By: Evil Jonny http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2099 Evil Jonny Sat, 17 Feb 2007 16:18:20 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2099 You are a goddess for posting such wonderful step-by-step instructions -- thank you! You are a goddess for posting such wonderful step-by-step instructions — thank you!

]]> By: sue http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2127 sue Sun, 18 Feb 2007 10:12:57 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2127 Thank you Evil Jonny, You are so kind to say that. :) Thank you Evil Jonny,
You are so kind to say that. :)

]]> By: poe chee http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2173 poe chee Tue, 20 Feb 2007 12:16:28 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2173 First of all, I'd like to say "thank you deeply!. I really appreciate your foods and stuffs. 'Cause.....I am sure that with your kindness and lovely ways of making your own styles.... Anyhow, thanks again for helping me to be able to cook myself well.. And, if it isn't make you busy, please tell me how to make your korean KIMCHI, all kinds of kimchi one by one.. So..may you be an excellent creator! Best wishes poe chee First of all, I’d like to say “thank you deeply!.
I really appreciate your foods and stuffs.
‘Cause…..I am sure that with your kindness and lovely ways of making your own styles….
Anyhow, thanks again for helping me to be able to cook myself well..
And, if it isn’t make you busy, please tell me how to make your korean KIMCHI, all kinds of kimchi one by one..
So..may you be an excellent creator!
Best wishes
poe chee

]]> By: sue http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2179 sue Tue, 20 Feb 2007 23:15:16 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2179 Hi poe chee, Don't worry about the Kimchi. I will make it one by one in the near future. Cheers. Hi poe chee,

Don’t worry about the Kimchi.
I will make it one by one in the near future.
Cheers.

]]> By: Jeanie Lee http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2220 Jeanie Lee Thu, 22 Feb 2007 18:18:07 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-2220 Hi Sue, The filling is nutritious, i love it! Warm regards, Jeanie Hi Sue,

The filling is nutritious, i love it!

Warm regards,
Jeanie

]]> By: proudmama http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-3095 proudmama Fri, 06 Apr 2007 02:15:41 +0000 http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/#comment-3095 Have you ever try making steamed mandu, the kind with thick skin and inside is either sweet red bean or meat/noodle mixture? I remember having this in Korea as a kid and would like to try making one myself. Any advice for making the bread portion of this mandu? thanks Have you ever try making steamed mandu, the kind with thick skin and inside is either sweet red bean or meat/noodle mixture? I remember having this in Korea as a kid and would like to try making one myself. Any advice for making the bread portion of this mandu? thanks

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