Korean Kimchi Pork Dumplings

Name: Korean Kimchi Pork Dumplings
Total time: 60 min
Ingredients: 1 tsp Vegetable oil; 8 oz Ground pork; 6 ½ tsp Toasted sesame oil; 5 tbsp Soy sauce; 2 tsp Ginger, minced; 1 tsp Black pepper; 1 tsp Salt; 3 + ½ tsp Garlic, minced; 4 oz Glass noodle; 1 ½ cups Onion, minced; 1 ½ cups + ½ tsp Scallion, minced, finely chopped; 1 cup Shiitake mushroom, minced; 1 cup Kimchi, chopped; ⅓ cups Tofu; 1 packet Dumpling wrapper; Flour, for work surface; ¼ cups Rice wine vinegar; 2 tbsp Honey; ½ tsp Chili flake; ½ tsp Sesame seed, toasted

By Tasty · 60 min

Ingredients

Vegetable oil1 tsp
Ground pork8 oz
Toasted sesame oil6 ½ tsp
Soy sauce5 tbsp
Ginger · minced2 tsp
Black pepper1 tsp
Salt1 tsp
Garlic · minced3 + ½ tsp
Glass noodle4 oz
Onion · minced1 ½ cups
Scallion · minced, finely chopped1 ½ cups + ½ tsp
Shiitake mushroom · minced1 cup
Kimchi · chopped1 cup
Tofu⅓ cups
Dumpling wrapper1 packet
Flour · for work surface
Rice wine vinegar¼ cups
Honey2 tbsp
Chili flake½ tsp
Sesame seed · toasted½ tsp

Instructions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the pork and cook about 7 minutes, stirring and breaking it up, until no longer pink. Move to a bowl.
Stir the sesame oil, soy sauce, ginger, black pepper, salt and garlic into the pork until well combined. Set aside to cool for 5 minutes.
Boil the dangmyeon in a medium pot of water over high heat for about 6 minutes, until tender but chewy. Drain, rinse with cold water, chop into ½-inch pieces and set aside.
In a large bowl, stir together the pork mixture, dangmyeon, white onion, green onions, mushrooms, kimchi and tofu with a spatula until well combined.
Place 2 tablespoons of filling in the centre of a flour-dusted wrapper. Wet the edges with water, fold into a half-moon and pinch all around to seal. Bring the two bottom corners together into a ring, overlap one end over the other and pinch firmly. Set on a floured surface. Repeat for 30 dumplings.
To freeze uncooked dumplings, lay them in a single layer on a parchment-lined tray, not touching, and freeze 2–3 hours until solid. Move to a freezer bag or container; keep up to 3 months. Cook from frozen, adding 3 minutes to the final cook time.
Bring 6 cups water in a 12-quart pot to a rolling boil over high heat. Lower 10 dumplings in gently and stir gently to prevent sticking. When the water returns to a boil, add ½ cup cold water; when it boils again, add ¼ cup cold water. Cook 1–2 minutes more until the dumplings float. Remove with a slotted spoon.
Whisk the soy sauce, vinegar, honey, gochugaru, garlic, sesame seeds, sesame oil and green onion in a small bowl until the honey dissolves and the sauce is smooth.
Serve the warm dumplings with the dipping sauce. Store cooked dumplings in an airtight container in the refrigerator up to 4 days. To freeze cooked dumplings, freeze in a single layer on a parchment-lined tray for at least 4 hours, then bag and keep up to 3 months. Reheat from frozen by boiling 3–5 minutes.

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