← Nouns Cooking · Korean

Ingredients

• 40 round dumpling wrappers
• 450 g Minced pork
• 200 g firm tofu
• 200 g Napa (Chinese) cabbage, finely chopped
• 1 tsp salt, for the cabbage
• 50 g sweet potato glass noodles (dangmyeon)
• 50 g garlic chives or spring onion, finely chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Soy sauce
• 1 tbsp mirin or rice wine
• 1 tbsp Toasted sesame oil
• ½ tsp Black pepper
• 2 tbsp oil, if pan-frying (optional)
• 4 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tsp Gochugaru (Korean chilli flakes)

Method

1. Toss the chopped cabbage with the salt and leave it for 20 min. Meanwhile soak the glass noodles in hot water until soft, then drain and chop them finely.
2. Squeeze the cabbage hard in a clean cloth to remove as much water as you can. Do the same with the tofu, crumbling it as you go.
3. Mix the pork, tofu, cabbage, noodles, chives, garlic, ginger, soy sauce, mirin, sesame oil and pepper with your hands until sticky and evenly combined.
4. Put a heaped teaspoon of filling in the middle of a wrapper, wet the edge with water, fold into a half-moon and press to seal, squeezing out the air. Bring the two corners together for a round shape if you like.
5. To steam: line a steamer with baking paper and steam the dumplings over boiling water for 10–12 min, until the filling is cooked through.
6. To pan-fry: heat the oil in a non-stick pan over medium heat and fry the dumplings for 2–3 min until the bottoms are golden. Add 60 ml water, cover and cook for 5–6 min, then uncover and fry until crisp again.
7. Mix the dipping sauce and serve the dumplings hot.

Tips

• Freeze extras on a tray so they do not stick, then bag them; cook from frozen, adding a few minutes.
• Cook one test dumpling first to check the seasoning.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Kimchimari Korean Bapsang