Comments on: How to make dumpling wrappers

By: Hyosun

Hyosun — Mon, 05 Feb 2024 15:37:51 +0000

In reply to Jasmine Smith. No. Those are different recipes.

By: Jasmine Smith

Jasmine Smith — Sun, 04 Feb 2024 19:04:26 +0000

Hello, I was wondering if these can be made thicker for a soft, fluffy bun? Thank you! It’s a wonderful recipe and I plan to make some later today 😊

By: Hyosun

Hyosun — Thu, 09 Nov 2023 02:32:24 +0000

In reply to Ani. As I mentioned in the post, cold water dough will be more elastic, so it will spring back slightly. You can try to roll it again after cutting it to make it a little thinner or bigger or stretch it a little all the way around with your hand.

By: Ani

Ani — Sat, 04 Nov 2023 22:42:50 +0000

Hi Hyosun!

Love all your recipes!

I made these for freezing today for the first time. I made them with cold water, since I want to boil them later.

I noticed that the wraps shrank a little after cutting them with the cookie cutter. Is this supposed to happen? (also, I’m sure the wraps are thicker than in your video).

What, if anything, should I do about it?

Thanks!

By: Nina

Nina — Fri, 04 Aug 2023 23:09:28 +0000

Hi, may I know how long can we freeze the mandu pi? I mean, until how many days/months can we store it in the freezer for later use? Thank you in advanced!

PS I’ve following this cooking blog and will refer to it whenever I want to search for authentic korean meal, thank you so much for creating this blog ☺️

By: daniel bergeon

daniel bergeon — Fri, 10 Feb 2023 22:40:11 +0000

CDbergeon@t-online.de
hi i live here in germany im 72 years old and i live alone i love making your recipes i live in Korea for 13 months i was in the army then 1979-1980 i was in souel when they shot and killed the president i was across the street when it happend i hear every thing it was scarey after being in vietnam for several years