Get the FREE recipe for Eric Kim’s Kimchi Napjak Mandu (Flat Dumplings): https://nyti.ms/4gedrq4
It’s Dumpling Week on NYT Cooking! Five of our staff writers and frequent recipe developers share the dumpling recipes they love as a celebration of Lunar New Year.
First up, Eric Kim shares his Kimchi Napjak Mandu. With less filling than other Korean-style dumplings, these fry up flat and eat more like jeon, the category of pan-fried fritters or pancakes that are the star of Korean party food, especially during holidays like Seollal, the Korean New Year. A final flourish of gochugaru, sea salt and scallions tops the mandu, reflecting how these are typically served on the streets of Daegu, the southeastern city in South Korea known for this style of flat dumpling. Though napjak mandu are traditionally shaped like half moons, the use of square wonton wrappers folded into triangles results in more surface area, and in turn, more crunch.
See all the Dumpling Week recipes: https://nyti.ms/40KkLW5
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“Eric's Crispy Kimchi Dumplings (Napjak Mandu) | Dumpling Week | NYT Cooking” üzerine 36 yorum
If I see a NY Times Cooking video with Eric Kim, of course I click. He's one of my favourites on this channel, the others being Melissa and Vaughan, oh and Scott when he appears. Please keep these videos coming.
How fun!!🎉
Sorry but the math nerd in me needs to say, that's a right triangle not isosceles 🤓 Looks great tho, always love an Eric Kim recipe!!
These look so good!
훌륭한 청년 에릭씨 담엔 떡볶이 소스에 납작만두 찍어드세요 ㅎㅎ 멀리 대구에서 응원과 사랑을 보내드립니다.
YESSSS. My 2nd favorite week after cookie week!
Thank you Erik! I am off to Assi (local Korean market) to buy ingredients for these lovely dumplings.Also, thanks for your stories and your commitment to teaching us with a gentle nod to tradition, family and, flavour. Peace.
Why wouldn’t you fry and then drop 2tbsp. Of water into the pan and cover to steam?
At first glance i thought he was Ryan Higa and i was about to scream 😭 great vid tho ♥️♥️
Just in time for Lunar NY, I see you NYT 😎. I love that this can be a vegan option if you use vegan kimchi.
YESSSS!!!! THRILLED by dumpling week!!! never stop this please.
These look so delicious! And fun! This would be fun to make with friends too!
For me it's dumpling life… and especially wonton life.
Thought it was Ryan Higa in the thumbnail 😂 Love them dumplings!
I'm always looking for ways my family can connect to heritage foods in a way I can handle as a busy person with middling cooking skills. This feels accessible but still very special!
Do gluten free wontons exist? If so, what changes in the recipe/instructions need to be made when using them?
Dumpling week is a great idea!
This video format was great, and Eric's background of the dish and what it means to him were perfect.
Eric Kim, you made me tear up too as you spoke of your family. Our family is from the Philippines and our love language is food. Lovely! Thanks!
Thank you, Eric. And thank you to your Mom. 🤍🙏🏻✨
For some of us, every week is dumpling week.
If this video isn't the BEST endorsement for subscribing to New York Times Cooking, I don't know what is. As always, Eric shines as he cooks and speaks of family. BUT, I have to say that I fell out of my chair laughing when Sue Li explained why she is a solo dumpling maker in her also-mouth-watering-dumpling-recipe video posted on the NYT Cooking site. Sue – I am a solo dumpling maker for the exact same reasons! Keep up the great work Team NYT Cooking! Thank you!
Eric kim is by far my fave!!!
Get the FREE recipe for Eric Kim’s Kimchi Napjak Mandu (Flat Dumplings): https://nyti.ms/4gedrq4
I was not expecting to wipe tears away at the start of my day through dumplings. Eric you beautiful human <3
Love the different production from NYT's team on this: Eric is a great teacher and story-teller and letting that breathe is a refreshing take on how to film and present a recipe. 🥰
I love making mandu with my parents and sisters. Such a fun activity haha
Eric just casually dropping the Pythagorean Theorem 😅
7:13 "a joyful dish that can't be finished without the help of your family" now I'm crying, Eric.
less fillings… boo boooo
Thank you NYT cooking! What a lovely series with which to ring in the lunar new year!
saehae bok mani badeuseyo! yay for dumpling week!!
Aw you are not the only one who becomes tearful talking about their Korean mom, food, and cooking. We're the generation of kids crying in H Mart.
OMG! Dumpling Week?! 😍I literally squealed. And I thought Cookie week was the best thing ever. I'm just sad this doesn't last 7 days with 7 recipes. Please tell me you'll do Dumpling Week annually like Cookie week — so there's 2 weeks of the year I can look forward to. I'm so excited, thank you NYT cooking! 🥟
6:56 You don’t have to feel pressured when you are developing Korean recipes! I think it is beautiful how the food is preserved as it has been for thousands of years and at the same time, it evolves and new ideas and tastes are added to make it more interesting and fun to make and eat them! I know the pressure actually comes from your memory and eagerness to reproduce what you have tasted back then, and to convey the same joy and happiness to others. And I really appreciate it. 새해 복 많이 받으세요!
you guys are personally trying to make us fat now