Dumplings (Beef, Pork & Kimchi)

Beef and Pork Dumplings (with Kimchi)


WHAT'S IN IT?

Filling:

100 g Ground Beef
100 g Ground Pork
2-3 cups Kimchi (optional)
100 g Myung Bean Sprouts
300-400 g Tofu
100 g Glass Noodles (Optional)
2 Eggs
1 tablespoon Minced Garlic
1 tablespoon Minced Ginger
5 Green Onions
1 tablespoon Salt
½ teaspoon Pepper
1 tablespoon Sesame Oil


Wrap: * Making the wrap is not the easiest process, you may be better off getting a pre-made wraps form Korean grocery stories.

1 cup All purpose flour
¼ teaspoon Potato Starch (Optional)
¼ teaspoon Egg White
¼ teaspoon Salt
Water As needed (add gradually while kneading the dough until you get play-doh like consistency)

HOW DO I MAKE IT?

Wrap:
Sift flour and potato starch.
Sift egg white.
Mix flour, starch and egg white.
Add water gradually while kneading the dough until you get play-doh like consistency.
Leave 30 min in room temperature.
Roll out the dough into thin sheets.
Cut out circles using a used can. (or you can cut it with a knife into squares.)
Use more flour when the dough sticks to the rolling pin or the can.

Filling:

Soak glass noodles for at least 20 min.
Cut Kimchi into small pieces, rinse with cold water and squeeze all the water out using clean lint-free cloth.
Wash bean sprouts, blanch in boiling water, cut into small pieces and squeeze all the water out.
Rinse tofu with cold water. Wrap it with cloth and squeeze until it’s completely crushed and all the water is out.
Shitake mushroom – chop and squeeze all the water out. (for vegetarian only. If you are using meat, it’s better NOT to use mushrooms as they have very strong taste.)
Wash, chop and dry garlic chives and green onions.
Mince garlic and ginger.

In a large bowl, mix all ingredients thoroughly.
Season with 1 tablespoon of sesame oil, 1 tablespoon of salt and ½ table spoon of black pepper.

Dumplings:

Take a wrap.
Line the edge with egg white.
Place about a tablespoon of filling in the middle.
Fold the wrap in half.
Seal tightly by pressing the ends together.
Make a few wrinkles by pinching and overwrapping the edge.
Try different shapes.
add gradually while kneading the dough until you get play-doh like consistency
Boil water in a steamer.
Line the steamer with cloth.
Place dumplings in the steamer.
Steam for 15 min.
Serve with dipping sauce.
(2 tablespoons of soy sauce, 1 tablespoon of water, 1 tablespoon of