Скачать с ютуб 100 Korean Kimchi Dumplings - Family Recipe! в хорошем качестве

100 Korean Kimchi Dumplings - Family Recipe!

The #recipe for my grandmother's kimchi dumplings is below: Introduction (I Want to Make 100 Dumplings) 0:00 - 1:04 Chapter 1 (How to Make the Filling) 1:05 - 5:13 Chapter 2 (How to Fold Dumplings 3 Different Ways) 5:14 - 9:57 Chapter 3 (How to Cook Dumplings 4 Different Ways) 9:58 - 12:18 Chapter 4 (Eating the Dumplings) 12:19 - 12:48 Chapter 5 (Gifting the Dumplings) 12:49 - 13:18 2 tbsp extra virgin olive oil 2 cups sliced shiitake mushrooms 2 tbsp soy sauce 1/2 red bel pepper, rough chopped 1 carrot, rough chopped 1/2 onion, rouch chopped 2 stalks celery, rough chopped 4 green onions, rough chopped 1 small yukon potato, rough chopped 1/2 zucchini, rough chopped 1/4 cup chopped garlic chives 3 cloves garlic 1 cup kimchi 1/2 tsp MSG (can sub in salt) black pepper 1 1/2 cups cooked vermicelli noodles 2 blocks super firm tofu 1 tbsp toasted sesame oil 100 dumpling wrappers (more if you make mistakes like I do!) Oil for frying Spicy Garlicky Soy Sauce Dressing (   • The BEST SAUCE EVAR (recipe)  ) 1. Add 1 tbsp of EVOO to large sauté pan over medium high heat. When the oil begins to shimmer (about 1 minute), add sliced mushrooms. Cook for about three minutes, until they begin to brown. Add 1 tbsp soy sauce. Cook for an additional 2 minutes. Set aside. 2. Add 1 tbsp of EVOO to same pan and when oil begins to shimmer, add the remaining vegetables, including kimchi. Season with msg (or salt) and black pepper. Cook for 3 minutes until liquid starts to collect. Reduce heat to medium and cook until liquid is completely gone (about 10 minutes). Make sure to stir regularly to avoid burning (though, a little char wouldn’t be amiss). 3. Place all the veggies, along with cooked vermicelli into a food processor. Grind until you achieve a thick paste like in the video. Then add tofu using your hands or a potato masher. Add sesame oil. Season with more salt (the flavors SHOULD be aggressive—they will diminish during the cooking process), as necessary. 4. Wrap according to your preferred method. Cook according to your preferred method. Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: https://bit.ly/TKVWebsite The Korean Vegan Cookbook: https://bit.ly/TKVCookbook The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner The Korean Vegan Podcast: https://bit.ly/TKVPodcast Linktree: https://bit.ly/TKVLinktree Find me on Social: Instagram: https://bit.ly/TKVInstagram TikTok: https://bit.ly/TKVTikTok Twitter: https://bit.ly/TKVTwitter Facebook: https://bit.ly/TKVFacebook