I think the way this video is done is much better than they're typically done. Having the split screen, or just Eric narrating what he's doing, is a much better way to see each step. Thank you for this new approach.
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!
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. 🥰
Thank you. Thank you for this new content! I love it! It's so nuanced and personal which blends well with the lovely recipe. It warms my heart to watch, hear and taste this. Please continue your great work!
Eric's Kimchi recipe has been a staple in the back of our fridge since I first read it - I'd made Kimchi before but his recipe adding fish sauce and more ginger than some other recipes really upped my Kimchi game. Glad to have yet another recipe to add Kimchi to, can't wait to make these this weekend.
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.
Yum. My family is Asian American, with Chinese + Korean + Vietnamese + Thai + Cambodian. Mixed with French + English + German + Swedish. Added to Indian + Scottish. So we eat EVERYTHING! But dumplings rule!
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!
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!
Aw, bless, I got choked up too thinking of the traditions with my maternal Grandma in the kitchen. Thanks Eric, I've been collecting dumpling recipes because I can't get enough! I'm not the best dumpling maker but I enjoy the challenge. I love kimchi mandu and order them frequently at a Korean restaurant near me and they're so good. It's going to be nice to try a different type of mandu. Fingers crossed they turn out okay 🤞🏼😂
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.
Great idea! Thanks Eric. Was planning to use up the kimchi I made last year on jigae. I love mandu in general so this makes sense. Something new. And your mom knew what she was doing. Make the stuffing and have the boys make the mandu. 😊😊😊
Thank you, I ate this type of dumpling a lot in Seoul but never new it's name or origin! Will definitely make soon. Next time I go to Korea I will go to Daegu and try the authentic thing.
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! 🥟
Get the FREE recipe for Eric Kim’s Kimchi Napjak Mandu (Flat Dumplings): nyti.ms/4gedrq4
A free recipe from NYT cooking? The world is about to come to a end.
7:13 "a joyful dish that can't be finished without the help of your family" now _I'm_ crying, Eric.
unstable mama!
I think the way this video is done is much better than they're typically done. Having the split screen, or just Eric narrating what he's doing, is a much better way to see each step. Thank you for this new approach.
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!
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.
😂❤
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. 🥰
ehhh these testimonial/interview parts are bad honey! they're decontextualized fluff that adds nothing...show us the cookin not the ad lib filler!
I was not expecting to wipe tears away at the start of my day through dumplings. Eric you beautiful human
Thank you. Thank you for this new content! I love it! It's so nuanced and personal which blends well with the lovely recipe. It warms my heart to watch, hear and taste this. Please continue your great work!
Eric's Kimchi recipe has been a staple in the back of our fridge since I first read it - I'd made Kimchi before but his recipe adding fish sauce and more ginger than some other recipes really upped my Kimchi game. Glad to have yet another recipe to add Kimchi to, can't wait to make these this weekend.
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.
dumpling week!!? amazing! great recipe eric, you are the best!
Love the five finger dip tip. I'm so excited for dumpling week
When you cook from your heart and memories of a simpler time, it brings back joy. Thanks for sharing!
Yum. My family is Asian American, with Chinese + Korean + Vietnamese + Thai + Cambodian. Mixed with French + English + German + Swedish. Added to Indian + Scottish. So we eat EVERYTHING! But dumplings rule!
Eric kim is by far my fave!!!
This video format was great, and Eric's background of the dish and what it means to him were perfect.
YESSSS!!!! THRILLED by dumpling week!!! never stop this please.
Thank you NYT cooking! What a lovely series with which to ring in the lunar new year!
훌륭한 청년 에릭씨 담엔 떡볶이 소스에 납작만두 찍어드세요 ㅎㅎ 멀리 대구에서 응원과 사랑을 보내드립니다.
Just in time for Lunar NY, I see you NYT 😎. I love that this can be a vegan option if you use vegan kimchi.
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!
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!
Aw, bless, I got choked up too thinking of the traditions with my maternal Grandma in the kitchen. Thanks Eric, I've been collecting dumpling recipes because I can't get enough! I'm not the best dumpling maker but I enjoy the challenge. I love kimchi mandu and order them frequently at a Korean restaurant near me and they're so good. It's going to be nice to try a different type of mandu. Fingers crossed they turn out okay 🤞🏼😂
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!
All about the dumpling week. Yummo. Thanks Eric.
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.
This was fascinating!
I love making mandu with my parents and sisters. Such a fun activity haha
YESSSS. My 2nd favorite week after cookie week!
love that microwave tip
It’s a right angle triangle 😊
It's essentially a square folded in half along its diagonal, so it's both isosceles and right-angled
These look so good!
Great idea! Thanks Eric. Was planning to use up the kimchi I made last year on jigae. I love mandu in general so this makes sense. Something new. And your mom knew what she was doing. Make the stuffing and have the boys make the mandu. 😊😊😊
These look so delicious! And fun! This would be fun to make with friends too!
Omg you remind me of Sideshow Bob, especially in the thumb nail. Awesome! ❤
saehae bok mani badeuseyo! yay for dumpling week!!
At first glance i thought he was Ryan Higa and i was about to scream 😭 great vid tho ♥️♥️
Thank you, I ate this type of dumpling a lot in Seoul but never new it's name or origin! Will definitely make soon. Next time I go to Korea I will go to Daegu and try the authentic thing.
Eric I love whats you offer thank you
Thank you for sharing this recipe 💜
Dumpling week is a great idea!
Thank you, Eric. And thank you to your Mom. 🤍🙏🏻✨
이 채널에 납작만두가 나오다니 ㅋㅋㅋㅋㅋㅋ 나도 살면서 세번도 안먹어봤는데
How fun!!🎉
For me it's dumpling life... and especially wonton life.
Beauriful
For some of us, every week is dumpling week.
Thought it was Ryan Higa in the thumbnail 😂 Love them dumplings!
Eric just casually dropping the Pythagorean Theorem 😅
Nice
Do gluten free wontons exist? If so, what changes in the recipe/instructions need to be made when using them?
try using rice paper instead. dip the rice paper in water, add filling and fold. skip the boiling step and just pan fry.
@@silverdawn813thank you!
close enough welcome back nigahiga
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!!
It's both! It's an isosceles triangle with a right angle
Isoceles triangle is not necessarily right angled 😅
you guys are personally trying to make us fat now
Why wouldn’t you fry and then drop 2tbsp. Of water into the pan and cover to steam?
less fillings... boo boooo
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! 🥟