Kimchi and Pork Dumplings

created: 2022.02.20. 15:13 · modified: 2022.03.10. 07:42 ·  · license

This post was automatically translated and has not yet been reviewed by me. Please read with discretion.

Revealing a family recipe passed down through generations

If you eat these and get fat, don’t blame me

Ingredients

• Kimchi¹ 2 : ground pork 2 : firm tofu 1 : glass noodles 1
• Dumpling wrappers
• Eggs
• Seasoned salt, pepper, sesame oil

Recipe

1. Take the dumpling wrappers out of the refrigerator.
2. Cook the glass noodles, drain them in a sieve, and let them cool².
3. Put the kimchi in a bowl, chop it finely, then pour off the liquid.
4. Cut the glass noodles into small pieces and add them to the kimchi.
5. Squeeze the water out of the tofu, then add it and the ground pork to the kimchi and noodles.
6. Add the eggs, sesame oil, pepper, and seasoned salt, and mix everything thoroughly³.
7. (If refrigerating the filling, wrap the bowl in a plastic bag to seal it.)
8. Shape the wrappers and filling into dumplings⁴.
9. Boil them in boiling water for 7–8 minutes, then scoop them out.
10. Slurp them up.

1 — The kimchi must be well fermented. Dumplings made with kimchi that isn’t fully fermented really don’t taste good.
2 — The noodles will cook again when you boil the finished dumplings, so don’t cook them all the way through. Never rinse them in cold water to cool them down! You want as little moisture as possible in the filling. Be just as thorough about draining the kimchi and squeezing the water out of the tofu.
3 — One egg per 300 g of ground pork is about right. The kimchi is already seasoned, and you’ll be dipping the dumplings in soy sauce, so season lightly.
4 — Egg white works better than water for sealing the edges of the dumplings.

How to eat them

1. Pour some brewed soy sauce into a small dipping dish.
2. Hold one side of a dumpling with your hand, dip the other side in the soy sauce, and bite off half.
3. Spoon a little soy sauce onto the exposed filling of the remaining half, then eat it.

DEMO