All my frozen foods should be cooked from frozen; Don’t thaw them out! The most important cooking step, for any cooked food, is to bring the internal temperature to 74° C.
Dumpling Instructions
Kimchi Instructions
Pierogi Instructions
Spring Roll Instructions
Wonton Instructions
Spring Roll Instructions
Wonton Instructions
Did you know that when you take home leftovers from a restaurant, they are supposed to tell you to reheat to 74° C? Its the most ignored food safety rule in BC!
Dumpling Instructions
Steam them from frozen for 15 mins. It’s easier than you might think! The water boils quickly, since theres not much of it, and you don’t have to monitor it or stir: Just wait the allotted time and its ready!
Chinese baskets are the best, but if you don’t have any, you can use a western style veggie steamer, or get creative! You can put a large cookie cutter, or small upside bowl into a large pot; fill it with a couple centimetres of water; stack a large soup bowl over that, cover and voila: a make shift steamer!
Use a sheet of parchment paper with holes cut into it, to prevent sticking to the basket. Serve with Dumpling Dipping Sauce, or Spicy Dipping Sauce.
Kimchi Instructions
When you get my Kimchi home, unscrew the lid to let it give off gas. It’s really not meant to be stored in an air tight container, its just convenient to sell them in mason jars. If the batch is particularly fresh (4-7 days), it will still be giving off A LOT of gas; Be warned of red staining splatter!
You can eat the Kimchi by itself as a side dish (반찬 Banchan), put it in soup or use it in a stir fry. I like to fry up some carrots, mushrooms and zucchini if I have any on hand, add a cup of rice (best made the day before and kept in the fridge) and a cup of Kimchi; Stir fry it up, then top it off with a fried egg and sprinkle on some toasted sesame seeds!
Pierogi Instructions
Drop pierogi into boiling water and then return to a gentle boil. They are delicate, so caution on boiling too rapidly. Cook until they all float, 2-3 mins (they cook much faster than store-bought pierogi). Drain and toss in butter. Yum!
Spring Rolls Instructions
The best way to cook my Spring Rolls is to deep fry them, but you can bake them as well. Fill a pot with enough Canola Oil to completed cover the rolls. Heat the oil on Med-High (I use a deep fryer, set to 180°C), then add the Spring Rolls. Cook until golden brown, as pictured, about 10 mins.
If you only have a pan available, fill it with enough oil to half submerge the Spring Rolls and turn them several times while cooking.
Let them cool on some paper towel, to absorb some of the oil. Also, you’re gonna burn your mouth if you try and eat them too soon; I always do! Piping Hot! Serve with Thai Chili Sauce.
Wonton Instructions
Cook them just like store bought Pierogi’s: Drop into boiling water; bring back to a boil; reduce heat and cook until they all float, about 6-8 mins. Serve with Spicy Dipping Sauce.
Once they are cooked, optionally pan fry in a little Canola oil to add some crispiness! They are also great deep fried.
