Kimchi Dumplings
These kimchi dumplings are quite tasty! I got to use some of my homemade kimchi for this recipe. While this recipe can be a little time consuming, it sure pays off in the end. The most important part of this recipe is to make sure to get rid of as much excess moisture from the kimchi, tofu, yam noodles, and bean sprouts. So squeeze the extra juices from the kimchi. Drain and press the tofu. Drain and pat dry the yam noodles and bean sprouts. When everything is mixed together, you want the dumpling mix to be more of a paste. The ground pork, starch from the yam noodles, and tofu help hold everything together. If the dumpling mix is too wet, it will make it harder to stuff the dumplings. When stuffing, wet the edges of the dumpling wrapper. Hold the wrapper in the palm of your hand and add about 1 tsp of the dumpling mix to the center. Gently fold over in half and crimp with your fingers. This recipe yields about 100 dumplings. Steam these dumplings in a single layer on top of parchment paper or cabbage leaves for 10 minutes.Any dumpling you aren't going to cook right away, layer on a floured baking sheet and freeze for an hour. Then transfer them to a freezer bag.Not only are these dumpling great as an appetizer, but there are great in soups such as rice cake soup with kimchi dumplings and pork riblets, which will be featured on a later recipe.
Ingredients
Kimchi Dumplings
- 2 oz yam noodles soaked in warm water for 30 minutes, drained and finely chopped
- 1 cup kimchee drained of juices, finely chopped
- 8 oz firm tofu drained and pressed, finely diced
- 8 oz bean sprouts chopped
- 3 green onion chopped
- 8 oz ground pork
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochugaru pepper flakes
- 2 packs dumpling wrappers
Dumpling Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 1/2 tbsp vinegar
- 1/2 tbsp sugar
- 1/2 tsp gochugaru pepper flakes
Instructions
- Mix all of the dumpling ingredients together. The most important thing is to get rid of as much excess moisture from the kimchi, yam noodles, tofu, and bean sprouts. You don't want the filling to be wet.
- Take a single dumpling wrapper and wet the edges with water. Put a teaspoon of the dumpling filling in the center of the wrapper and for inhale, gently squeezing out any air. Crimp the edges with your fingers.
- This recipe makes about 100 dumplings. Arrange them on a lightly floured baking sheet, making sure that they don't touch each other. Freeze what you aren't going to immediately use for 1 hour.
- Store in a freezer bag.
- In a steamer, line with either parchment paper or a couple of cabbage leaves as shown.
- Arrange dumplings in a single layer, making sure they don't touch each other. Steam for 10 minutes. That's enough time to go chief down a bowl!
- Serve with dumpling sauce.
