Haioreum Korean Cake with Green Tea

So, these Cakes with Green Tea are very much like the Corn version. A variation on the theme, as it were. The texture was identical, the same dense donut disk with a medium thickness filling with soft lumps. The filling was identical filling, sweet with a hint of cinnamon, with the bits adding a little flavor but not much. After reading the package, the filling seems to have some amount of nuts in it. The cake part was very lightly flavored with green tea, but definitely had that green tea shade. Ross and I both liked these as much as the corn version. Rydia, who was trying this form for the first time, gave it good reviews.

Score: 4/5 - Very similar to the earlier Cake with Corn, equally enjoyable.

Samlip Vegetable Dumpling

These Samlip Vegetable Dumplings are in the same "line" as the Leek Dumplings from H Mart that I graded a 4.5. These dumplings feature the usual cast of characters in the vegetable clip art on the front, but rather than a lot of vegetable, these dumplings have a lot of soy protein in tiny chunks, with some noodle and veggie bits mixed in. The skin and ratio of filling to dumpling are otherwise the same, which is to say, good! I prefer the flavor of the leek dumplings over these, but I would certainly consider buying these again! I did buy the kimchee flavor of these dumplings, and have yet to try them, but I am looking forward to them, since these other two have been great so far.

On the topic of dumplings, I think I have figured out my favorite way to cook them. Or at least the best way to cook this brand, and I think it would work to cook other similar dumplings with a medium-thin-gauge skin. I have started cooking them in a frying pan with a decent amount of oil, but on a lower heat setting. The skins get crispy, they bubble a bit, but they don't get burnt. You have time to turn them over and cook multiple sides and it's fast enough (10 minutes or so) but not hectically fast. I do like them in the steamer as well, but this low heat frying is the best way in my opinion. (This might also work well with the larger dumplings, like these Haioreum Dumplings, since the lower heat might give them a chance to cook all the way through before they burn. Usually I have to add a little water to the pan after the frying to finish cooking them, and that takes away some of the crispness from frying...)

Score: 4/5 - Very good dumplings!

ChoripDong Leek Dumpling Ravioli Saute

The same clip art style reappears! These dumplings are a little on the smaller side. They are that gyoza shape, rather than the folded and rolled style that many of the Korean dumplings seem to have. So far, i have been steaming them and that's been working out fine, but they might have more pep if I fried them. I find these just alright. The filling has some tiny bits of veggie protein, assorted cabbage and greens, but the "leek" is not a noticeable flavor. Honestly, these are generic veggie dumplings to me.

Score: 3/5 - Generic veggie dumplings. Totally edible, but not of note in any way.

Taiyaki Chocolate "Fish"

Fishes again! Chocolate fishes. Again, these fishes are the same on the outside as the red bean fish and custard fish, a thin crispy slightly sweet shell. This time the filling is chocolate flavored. The filling is sort of pudding-esque, like a chocolate custard. The custard is rich, but not particularly eggy. I like these fish buns better than the red bean fish, but I would rank them slightly below the plain custard fish. The egg custard jives a little better with the outer shell.

Score: 3.5/5 - Pretty good, but not quite as good as the custard fish! Still, I would consider them for future purchase.

ChoripDong Sweet Red Bean Bun

These red bean filled fishes were another H Mart score. I think I have perfected my technique for cooking these types of buns. I preheat them a little in the microwave, then into the toaster oven they go. These red bean ones are pretty much the same on the outside as the custard fish, but the red bean filling is firmer than the custard. The red bean filling is innocuous enough, not too sweet or anything, but I am just not that into it. It's a little too much firm filling, I feel like the red bean does better in fluffy buns or those cakes with buttery crusts, it was just too much in the thin fish waffle shell.

Score: 3/5 - I didn't love these, but they were alright. Splitting one between two people is enough. I give the custard fish an edge!

Samlip Red Bean Bun

These red bean buns, bought frozen at H Mart, are pretty good! They're a medium-large size, with a generous portion of smooth red bean filling. The filling is standard, but good. Sweetened, but not over the top, and firm enough not to drip when it's hot, but still quite smooth and moist. The dough, however, is the unique component. Texturally, I thought it was pretty good. The dough is a little chewy and bready, but soft. The green color is, of course, fake, but indicates the flavor, which is "artemisia" leaf. Artemisia is the genus of plants including wormwood and tarragon. Ross and I were both puzzled by the flavor, and had to look at the ingredients. His initial guess was that it was spinach, my initial thought was rye. I'm not doing a good job of indicating the flavor with our guesses, but the best general description I could give is savory herbal but pleasant. I have a feeling that it tastes like tarragon, but I don't use tarragon in my own home cooking so I can't judge. (I'm going to have to start using it now!) Anyway, the sort of hearty flavor of the bun dough balanced the sweet red bean paste, and texturally, they were a good match, with the dough remaining springy enough to rip pieces off and retain filling.

Score: 4/5 - These were fascinating. I will definitely want to have them again. Too bad they only come in a three-pack!

Sura Vegetable Dumpling

These Sura Vegetable "Dumplings" are not dumplings, they're buns. I bought these at Reliable Market, frozen. When I opened the bag, I got a whiff of spicy pepper, which gave me hope. And it wasn't misplaced, they were pretty good buns! The filling is a little bit of everything. Cabbage, shiitake mushrooms, soy crumbles, carrots, onions, noodle bits. The flavor was good, and you could actually get different tastes in different bites. There's a little spiciness, with black pepper and a little hot red pepper. These are interesting for a vegetable bun!

These buns were a little pricey, but I would say worth it. The dough was on the soft side. Not a lot of filling, but it sticks in the bun, and is adequate to give the whole thing flavor. It is not overstuffed as in the illustration on the package... I will definitely buy these again.

Score: 4/5 - The added spices make these some of the best "vegetable" buns I've had. They aren't at the level of craveable where I could eat a whole meal of just these buns, but I will put one in my steamer every time until they run out and then buy more!