Kay's Pan-Fried Beef and Chive Dumplings | Dumpling Week | NYT Cooking
Get the FREE recipe for Kay Chun’s Beef Dumplings With Zucchini, Tofu and Chives:
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.
Today, Kay Chun shows us how to make her Beef Dumplings With Zucchini, Tofu and Chives. The ground meat is lightly marinated before mixing it with plenty of buchu, an allium with long flat leaves and a mild garlic flavor. (You can find the fragrant Korean chives in any Korean market). There’s a hidden surprise here, too: Buttery pine nuts get tucked into each dumpling before you close them.
See all the Dumpling Week recipes here:
——————————————
Download the Cooking app for daily dinner picks, helpful tools, and even more videos:
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
source
Get the FREE recipe for Kay Chun’s Beef Dumplings With Zucchini, Tofu and Chives: https://nyti.ms/3Ci3YQX
Tofu is gross 😂
நன்றி! என்னுடைய OKX வாலெட்டில் crypto (USDT) வரவேற்ப்பிக்கப்பட்டுள்ளது. அதில் இருந்து என் பணத்தை எப்படி திருப்பிப் பெறுவது? Seed:february, ignore, party, lunar, dial, shallow, shift, muscle, flight, long, canoe, unable
Wuxi Wonton is better lighter breading
Kay Chun is so pretty. 😮❤
The dumplings are as diverse as the multitude of Asian cultures that eat them, often during Lunar New Year. I love how NYT is presenting that during Dumpling Week!
I love that dumpling week is showcasing each family’s dumplings, rather than a specific recipe developed by an individual. I feel like so many of us that didn’t grow up eating dumplings are learning about the variety, cultures, and stories that each family has around the dumpling-making process and experience. Love it!
@NYT Cooking dumpling week is super fun I love it! I have also been waiting desperately for Chef Millie Peartree to come back, please have her back after this dumpling series.
5:29 "and Haply Dumping Week"
but seriously, these dumplings look amazing.
what does the tofu add? I have a hard time digesting it so I'm wondering if you've ever tried it without it. Would an egg work as a sub?
Dumpling week is an excellent addition to NYT Cooking. Really enjoying the videos.
Thoroughly enjoying dumpling week! I love watching folks come in and try a fold or two. There's something so warm about it.
I have loved dumpling week. It’s proof that meeting around the dinner table is where traditions are created. Love that this will start a mid-winter tradition in our household!
“Now it’s like home” I love how making dumplings is such a family activity!
Yes zucchini in the dumplings!!!
Nice! Fried is so much better than steamed. 😘👌
I don’t know whether this is the same for her grandmother, but my grandmother always saved pine nuts and gave it to me with her food during the holiday season, because it was too expensive to eat everyday in Korea. That was her way to express love on me. Seeing poking pine nuts inside dumplings makes me remind that love in a long time. Thank you. 🙏
Dumpling week has been great! Every host has been so lovely and it's interesting hearing their family traditions. Need to make all of these!
Looks incredible!
Love the videos. Would love to see more of all of them ❤
Dumpling Week has been heavy on the Korean Dumpling representation 3/4
Having any dumplings is like a present for your mouth.
Love all the family recipes!!🎉
New jersey USA date: jan 30, 2025