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  • - [Host] I think dumplings are amazing

  • because everyone loves it.

  • If you say dumping, everyone's faces will light up .

  • - Hi, I'm Daniel and I'm making mandu today.

  • Mandu is a Korean-style dumpling, it's similar...

  • It's the Korean version of what a lot of Americans know as pot stickers.

  • You know, I'm not entirely sure why they do use tofu.

  • I actually didn't realize

  • that most other cultures don't use tofu.

  • As for why you have to extract the water, if you don't,

  • it will make the mandu too watery.

  • I got the basic recipe from my mom.

  • My mom actually eyeballs most of the spices and what not,

  • so I had to get more exact specifications online.

  • It's pretty rare to make mandu these days unless it's for Korean New Years,

  • and even then me and my mom haven't made it in a while.

  • After finding out that I made it for this video,

  • she actually wants to restart the tradition of making it for New Years again.

  • True story.

  • I use egg and water because it helps the skin stick better.

  • For some reason,

  • when I just use water, it never seems to stick.

  • I don't know what everyone else's secret is.

  • It just doesn't work for me.

  • Growing up Korean-American, especially 'cause I'm only half,

  • was definitely a little bit confusing,

  • but one of the easiest ways to connect with Korean culture and with my mom

  • was always through food.

  • Making mandu is one of the more fun ways

  • to connect with my Korean heritage .

  • Food in general has always been one of the easiest ways for me and my mom to connect,

  • which was very important for her

  • and ultimately very important for me to help me understand my heritage

  • and where my mom came from.

  • - Hi, my name is Lisa,

  • and today I'm going to be making guotie.

  • Guotie are Chinese dumplings otherwise known as pot sticker.

  • We're using Napa cabbage.

  • We sprinkle salt on top of it

  • to help draw some of the water out

  • because we don't want too much moisture in the dumplings

  • because then it will be soggy and it'll fall apart.

  • I don't remember exactly the first time we had guotie at home.

  • I just always remember whenever there was Chinese New Year

  • or a special occasion my mom would make the dumplings.

  • I just always remember them being an exciting part

  • because whenever there was something fun happening, there'd be dumplings.

  • So, I would know that it would be an exciting time.

  • When I was a kid, some of my favorite times

  • were getting to spend time with my mom in the kitchen.

  • And we didn't have a lot of money when we were growing up,

  • but we always had enough food no matter how little money we had.

  • And I had a lot of allergies growing up as well,

  • and I would remember that my mom would make me special food.

  • So, to me, I will always remember food is love,

  • and if I can help cook and I can feed other people,

  • that's a way that I can show other people love.

  • - Hi, I'm Sanjana, and today I'm making Nepali momo.

  • Nepali momo is a kind of steamed dumpling

  • that's essentially Nepali street food.

  • So, I'm not from Nepal.

  • I'm actually South Indian, but my best friend, Nikita, is Nepali and

  • this recipe is actually her mom's.

  • So, the thing that really excites me about momo

  • is that the flavors in the filling are super familiar to me.

  • I've grown up on Indian cooking.

  • My mom uses a lot of turmeric and a lot of garam masala

  • amongst other spices in a lot of her cooking,

  • so when I had momo that was packaged inside of this really tiny type of dumpling,

  • it was really fun to be able to have that much flavor

  • that was just bite-sized and poppable.

  • It was just a little piece of home inside this really tiny dumpling.

  • As opposed to soy sauce, Nepali momo use a chutney.

  • It just tastes so delicious with the filling that's inside the momo.

  • Momo are definitely finger food, so use your hands,

  • pick up a momo, dip it in the sauce, and enjoy 'em.

  • - Hi, I'm Rie.

  • I'm making Japaneze gyoza dumpling today.

  • Gyoze is Japanese-style dumpling.

  • I got this recipe from my mom

  • and she eyeballs all of the ingredients,

  • which is a typical mom thing to do.

  • She used a lot of Nira chives.

  • I think that it's the secret for her gyoza.

  • Gyoza is one of the first dishI learned how to cook from my mom.

  • The memory I have of making gyoza is how fast my mom can fold them.

  • I would make one and she already made five.

  • It's been a while since I've made a gyoza with my mom,

  • but I bet she still makes them faster than me.

  • I usually pan fry gyoza.

  • After you line the gyoza in a pan,

  • you will add water to steam them.

  • I'm adding a tablespoon of flour into the water

  • so it will create extra crispy base.

  • We call this hane, which translate to wings.

  • This style of gyoza is really popular in Japan.

  • When I make gyoza, I usually end up making hundreds of them.

  • If freeze, it's great.

  • It's great for meal prep.

  • Every culture has their own version of dumplings.

  • Cooking connects people and has a strong attachment to memory.

  • I hope after watching this,

  • it will bring back all the fun memories you had with your family or friends,

  • or create new one with some dumplings.

  • - [Andrew] Oh, yes.

  • (relaxing music)

- [Host] I think dumplings are amazing

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B1 US gyoza momo mom dumpling mandu korean

Dumpling Around Asia

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    Evangeline posted on 2018/06/19
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