Pan-fried Kimchi Dumplings Recipe Inspired from Shengjian Bao

De Seonkyoung Longest · 90 min

Ingredientes

Preparación

1. Put the flour, yeast, sugar and baking powder in a large bowl or stand mixer and whisk briefly. Pour in the hot water and sesame oil, and mix with chopsticks or a fork until a dough forms. Knead by hand until smooth, about 10 to 15 minutes (or 5 minutes on medium speed in a stand mixer). Cover with a damp towel and let it rise in a warm place for 1 hour 30 minutes, until doubled.
2. For the filling, put all the prepared filling ingredients in a large bowl and mix until well combined. Set aside.
3. Make a hole in the middle of the dough, stretch it into a large ring, then open one side to form a long log. Roll the log to about 2 inches thick and cut it in half. Work with one half at a time: tear it into 8 equal pieces (about 3 oz each) and roll each into a smooth ball. Keep the rest of the dough covered.
4. Press each ball into a small disc with your palm, then roll it with a rolling pin into a wrapper 4 to 4 1/2 inches wide, thinner at the edge and slightly thicker in the centre. Dust with flour only if needed.
5. Place a wrapper in your palm. Dampen the edge lightly with cold water if needed. Put 2 to 2 1/2 tablespoons of filling in the centre, then pleat the edge toward the top with your index finger and thumb to seal, using your other thumb to push the filling in. Set the dumplings on a parchment-lined tray without touching, cover with a damp towel, and let them rest 20 to 30 minutes.
6. Optional: dip the smooth side of each dumpling lightly in cold water, then in sesame seeds.
7. Heat a large skillet over medium heat with 2 tablespoons of cooking oil. Place the dumplings seed side down, press gently, and fry 3 to 4 minutes until golden brown. Turn them over, pour in 1/2 cup of water, and cover with a lid set slightly ajar. Steam 6 to 8 minutes, until the water has evaporated and the bottoms are crispy.
8. Serve with a dipping sauce.

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