Hearty Kimchi Dumplings
Homemade Kimchi Dumplings: The Ultimate Guide to Ingredients, Filling, Shaping, and Storage!
Discover how to make delicious, generously filled kimchi dumplings right at home. This comprehensive guide covers everything from the best filling ingredients and the perfect seasoning blend to easy and beautiful dumpling-shaping techniques and tips for long-term storage. Let’s get started!
Dumpling Filling Ingredients- 800g ground pork
- 1kg tofu
- 800g mung bean sprouts
- 1/2 head napa cabbage kimchi
- 2 green onions
Dumpling Filling Seasoning- 4 Tbsp minced garlic
- 1 Tbsp ginger powder
- 1 Tbsp salt
- 2 Tbsp soju (or cooking wine)
- 2.5 Tbsp soy sauce (soup soy sauce preferred)
- Pinch of black pepper
- 4 Tbsp minced garlic
- 1 Tbsp ginger powder
- 1 Tbsp salt
- 2 Tbsp soju (or cooking wine)
- 2.5 Tbsp soy sauce (soup soy sauce preferred)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious kimchi dumplings. For an extra burst of flavor and texture, you can optionally add soaked glass noodles or chopped chives.
Step 2
First, blanch the mung bean sprouts in boiling water for just 1 minute. Immediately rinse them under cold water to stop the cooking process. Once cooled, squeeze out as much water as possible by hand to prevent the dumpling filling from becoming too watery.
Step 3
To season the ground pork, mix in 1 Tbsp minced garlic, 1/2 tsp salt, 1 Tbsp sesame oil, and black pepper. Gently mix until combined, ensuring the meat doesn’t clump together, and let it marinate briefly.
Step 4
Chop the blanched and squeezed mung bean sprouts into pieces about 2cm long. Cutting them too short might make them difficult to handle, while too long can be inconvenient when filling the dumplings.
Step 5
Finely mince the green onions. They will add a lovely aromatic flavor to the dumpling filling. You can use both the white and green parts.
Step 6
If using very sour kimchi, you might want to add a pinch of sugar to balance the flavor. Finely chop the kimchi and squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for a good dumpling texture.
Step 7
Drain the tofu well and let it cool slightly. Then, crumble it with your hands. Place the crumbled tofu in a clean kitchen towel or cheesecloth and wring out the liquid very thoroughly. This step ensures the filling is moist but not soggy.
Step 8
Tip: For best results in removing water from the tofu, don’t just squeeze with your hands. Using a kitchen towel or cheesecloth to wring out the moisture is much more effective. Well-drained tofu prevents the filling from separating.
Step 9
Combine all the prepared ingredients in a large bowl: the seasoned ground pork, chopped mung bean sprouts and green onions, squeezed kimchi, and well-drained tofu. Add the seasoning ingredients: 2.5 Tbsp soy sauce, salt to taste, 1 Tbsp ginger powder, 4 Tbsp minced garlic, 2 Tbsp soju, and black pepper. Mix everything gently but thoroughly until well combined.
Step 10
It’s important to taste and adjust the seasoning of your filling! Take a small spoonful of the mixture, steam or pan-fry it quickly, and taste. If it’s not seasoned enough, add more salt or soy sauce. If the flavor is perfect, proceed to the next step.
Step 11
When your dumpling wrappers are ready, place a generous spoonful of the filling in the center of a wrapper. Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half over the filling and press the edges firmly to seal, ensuring no filling escapes.
Step 12
To create a classic shape, bring the two corners of the folded dumpling together and pinch them to seal. This will result in a nicely rounded dumpling.
Step 13
The dumplings you’ve carefully shaped will be round and plump, looking delicious and well-sealed.
Step 14
To prevent dumplings from sticking to the steamer, line your steamer basket with parchment paper. Arrange the shaped dumplings on the parchment paper, leaving a little space between them. Steam for 15 to 20 minutes, or until the dumplings are fully cooked and the wrappers are translucent.
Step 15
Be cautious, as the freshly steamed dumplings are very hot. Once slightly cooled, spread the dumplings out on a tray or plate. Let them air dry for a bit until the surface is no longer moist. This helps prevent them from sticking together when stored.
Step 16
After the dumplings have completely cooled and dried, you can store them for later enjoyment. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This method allows you to store them for a long time.
Step 17
Making these wholesome and delicious kimchi dumplings is easier than you might think! They are so tasty, you’ll find it hard to stop eating them. Why not make this a fun family activity this weekend and enjoy your homemade kimchi dumplings together? ^^
