Samlip Kimchi Dumpling

These kimchi dumplings are from the same line as these vegetable and leek dumplings I've been loving. The kimchi flavor is very mild, and the filling is otherwise similar to that of the vegetable version of these dumplings, with a little soy protein. These are good, but I think my favorite of the lot is still the leek flavor. I will get around to buying those again soon at H Mart!

Score: 4/5 - Another respectable entry in the Samlip dumpling line. I would definitely buy these again.

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!

Samlip Leek Dumpling

These are from H Mart, which honestly has the widest selection of vegetarian dumplings. Most of these are Korean-branded (from North America or from South Korea), while some are Chinese-branded, a few Japanese-branded. Many of the brands have multiple flavors of vegetarian dumpling. So far, these Samlip Leek Dumplings are the best! I've fried these, I've steamed these, and both ways they were great. The filling has little green pieces of chive and leek, and little soy protein chunks, the filling is chopped fine but not mushy. The flavor is that onion/leek flavor. The skins are on the thinner side, but held up well in all the cooking. They didn't fall apart when bitten and stood up to sauce dipping. These are great. I don't have any real complaints, I could nit-pick a little I guess; the flavor could be a little more exciting, but as is it's savory and anyone would go for it... These are on the buy-again list, and I bought another flavor of the same brand to try. I have high hopes!

Score: 4.5/5 - Best all around dumplings yet. On the smaller side, with a good filling, savory oniony flavor. Delicious!

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!