I love your videos. I'm very new to Korean cooking and the clarity of your explanations make it an exciting and doable cooking adventure for me. Thank you!
Helen isn't kidding when she says don't let the rice paper touch... my first time making something similar, I added them to the air fryer... they were all touching, I even stacked some because... it's an air fryer after all right? Well... they all came out and was very delicious.. however it was one GIANT crispy spring roll that when you try and separate the pieces.. it makes a huge mess, so I ended up having to cut them up lol.
Oh my God, I just wanted to say thank you so much for all beautiful recipes that you share it with us,.i learned from you lot's of things so i can make recipes for my family who adore korean food ,like kimchi,kimpab ,rice ball ....... Again thanks for it and thanks for all small details you share it with us.god bless you. ❤❤❤❤
@@Prokrastina Hi 👋.Good question. That is to soften the beef and also to remove the extra fat/grease. With pan frying, it can make the ground beef a bit more chewy and you also have to separate the fat by blotting with a paper towel. But you can try pan frying, if you prefer that instead.
Oooh.... these look lush... Thanks! Why not used the boiled water/meat juices to hydrate the rice paper? Sorry I try to have a zero waste approach in my kitchen and that includes water!
@@christophe5114 Thanks 🙏 Sure you can give that a try (just make sure to cool it down to warm temperature before dunking the rice paper). The reason why I discard the boiled ground beef water is because I’m avoiding the fat oil from the ground beef and all the blood residue. You can also use a fine mesh filter to remove the blood reside and place the broth in the fridge overnight so the floating fat rises to the top. Remove the floating fat on top. The removal of fat in the broth is a common cooking technique, as we prefer our broths clear and with minimal fat. Here is my GalBiTang/Beef Short Ribs Soup where I remove the fat from the broth. ua-cam.com/video/21QZ1UhT070/v-deo.htmlsi=hdIdyzIff1lUEdEY
@@ModernPepper Aww... thanks for taking the time to respond. Much appreciated, and loved the tip on recycling the fat, which I will melt to fry the dumplings! Full circle, nothing wasted, I'm a happy man... you're the best!
@ NP🙏. As for pan-frying the dumplings in beef fat, I have never done that , nor recommend it, so I don’t know how it will come out. BUT you can absolutely pan fry using pork fat.
@@jshu-_- Hi 👋 The boiled ground beef is to remove the fat and soften the texture. Unlike traditional dumpling stuffing, the ground beef is cooked before adding to the rice paper wrap because the rice paper is so thin and delicate. 🥟Here is my traditional Korean dumpling recipe playlist ua-cam.com/play/PLyNRkG8DxyAdKbZQ-hRFay_N2T1siVTMz.html&si=eIWtMNzOmjke1mMU
@@angelareynolds9593 Hi 👋 Yes, it can appear to be as such since the rice paper looks almost clear when wet, especially against the white parchment paper
@@Aidualc68 Hi 👋 You can certainly skip that process. I boiled the ground beef to remove the fat (ground beef is known for being very oily) and also to soften ground beef texture. But you can fry it and remove the fat by blotting it with a paper towel or if you like the taste of the fat, just keep it as is
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![Rice Paper Salmon Recipe that EVERYONE will ask for! + 2 🌶🧄Korean Sauces [1 of 2 Rice Paper Recipes]](/img/tr.png)
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I love your videos. I'm very new to Korean cooking and the clarity of your explanations make it an exciting and doable cooking adventure for me. Thank you!
@@KileyBlack-z9e Thank you 🙏
Looks delicious 😋
@@choyman8278 🙏🙌🙏
Helen isn't kidding when she says don't let the rice paper touch... my first time making something similar, I added them to the air fryer... they were all touching, I even stacked some because... it's an air fryer after all right? Well... they all came out and was very delicious.. however it was one GIANT crispy spring roll that when you try and separate the pieces.. it makes a huge mess, so I ended up having to cut them up lol.
@@bmorlan35able 🙏🙌🙏
They all look delicious.
@@pixelrancher They sure are🙏
Wow that looks very easy to make!
@@Mike_Greentea Thanks 🙏
Wow so nice and Great recipe 👍 608❤ thank you so much for sharing look so delicious 😋✅🤝❤️💯💖 stay connected dear friend 🥰🥰
@@adacookingstyle168 🙏🙌🙏
안녕하세요
Instant like... My god, this is a bomb...
❤️❤️❤️🇰🇷🇰🇷🇰🇷
@@almuramoo5554 Thanks 🙏
Oh my God, I just wanted to say thank you so much for all beautiful recipes that you share it with us,.i learned from you lot's of things so i can make recipes for my family who adore korean food ,like kimchi,kimpab ,rice ball .......
Again thanks for it and thanks for all small details you share it with us.god bless you. ❤❤❤❤
@@ridhaalsabty2103 Aww 🥰 thank you 🙏
I love Korean food, I’m trying to learn the language too❤
@@PrayerWarrior37 🙏🙌🙏
매우 맛있다😋🥰
@@Ariber1 감사합니다🙏
Cool. Im terrible at dumplings but i might try to make these.
@@reggiereg2064 YES🙏🙌🙏
Hi Helen, it looks delicious! Why do you boil the beef instead of just frying it lightly in the pan?
@@Prokrastina Hi 👋.Good question. That is to soften the beef and also to remove the extra fat/grease. With pan frying, it can make the ground beef a bit more chewy and you also have to separate the fat by blotting with a paper towel. But you can try pan frying, if you prefer that instead.
thank you...
@@EricNewman-iq5jk 🙏🙌🙏
Oooh.... these look lush... Thanks! Why not used the boiled water/meat juices to hydrate the rice paper? Sorry I try to have a zero waste approach in my kitchen and that includes water!
@@christophe5114 Thanks 🙏 Sure you can give that a try (just make sure to cool it down to warm temperature before dunking the rice paper). The reason why I discard the boiled ground beef water is because I’m avoiding the fat oil from the ground beef and all the blood residue. You can also use a fine mesh filter to remove the blood reside and place the broth in the fridge overnight so the floating fat rises to the top. Remove the floating fat on top. The removal of fat in the broth is a common cooking technique, as we prefer our broths clear and with minimal fat. Here is my GalBiTang/Beef Short Ribs Soup where I remove the fat from the broth. ua-cam.com/video/21QZ1UhT070/v-deo.htmlsi=hdIdyzIff1lUEdEY
@@ModernPepper Aww... thanks for taking the time to respond. Much appreciated, and loved the tip on recycling the fat, which I will melt to fry the dumplings! Full circle, nothing wasted, I'm a happy man... you're the best!
@ NP🙏. As for pan-frying the dumplings in beef fat, I have never done that , nor recommend it, so I don’t know how it will come out. BUT you can absolutely pan fry using pork fat.
Boiled beef dumplings??????
@@jshu-_- Hi 👋 The boiled ground beef is to remove the fat and soften the texture. Unlike traditional dumpling stuffing, the ground beef is cooked before adding to the rice paper wrap because the rice paper is so thin and delicate.
🥟Here is my traditional Korean dumpling recipe playlist
ua-cam.com/play/PLyNRkG8DxyAdKbZQ-hRFay_N2T1siVTMz.html&si=eIWtMNzOmjke1mMU
Is it just me or did it look like that rice paper disappeared as soon as she put it on the parchment? 😂
@@angelareynolds9593 Hi 👋 Yes, it can appear to be as such since the rice paper looks almost clear when wet, especially against the white parchment paper
@ModernPepper it looks like you performed magic trick! 🐰🎩
I think boiling the beef process is unnecessary. I’ll put it straight into the frying pan
@@Aidualc68 Hi 👋 You can certainly skip that process. I boiled the ground beef to remove the fat (ground beef is known for being very oily) and also to soften ground beef texture. But you can fry it and remove the fat by blotting it with a paper towel or if you like the taste of the fat, just keep it as is