I love dumplings. When I was growing up, Korean mandoo were my favorite. I loved them every which way – steamed, boiled, deep-fried, pan-fried and in soup. (If you live in the New…
Course: <span>Appetizer</span>
I’ve finally worked up the courage to make Vietnamese spring rolls. I wish I hadn’t waited so long to try it, but I guess I was intimidated by handling the thin rice…
I love it. When I was little my mom made pan-fried zucchini rounds (hobak jeon): slice zucchini cross-wise, dredge in flour, dip in egg and pan-fry until golden brown. When I…