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A savory filling is at the center of these sweet, fluffy buns, called “king,” or “wang” in Korean — for their size and not any royal status. The beef, mushroom and onion within this version from Eric Kim are not traditional, but together, taste familiar, like a good burger. A quick, salty-sweet soy-sauce pickle of red onion and jalapeño makes a vibrant dipping sauce.
Here are expert tips on how to host an unforgettable dumpling party:
For more dumpling recipes, just in time for Lunar New Year, see here:
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