← Nouns Cooking · Korean

Ingredients

• 250 g well-fermented kimchi, squeezed dry and finely chopped
• 250 g Minced pork
• 200 g firm tofu, squeezed dry in a cloth and crumbled
• 150 g Bean sprouts
• 50 g Glass (sweet potato) noodles
• 3 Spring onion, finely chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Soy sauce
• 1 tbsp Toasted sesame oil
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 tsp Gochugaru (Korean chilli flakes) (optional)
• 30 round dumpling wrappers
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 pinch Gochugaru (Korean chilli flakes)

Method

1. Boil the glass noodles for 6–7 min until soft, rinse in cold water, drain and chop finely. Blanch the sprouts for 1 minute, then squeeze out the water and chop.
2. Put the kimchi and tofu in a clean cloth and wring out as much liquid as you can; a dry filling stops the wrappers going soggy.
3. Mix the pork, kimchi, tofu, sprouts, noodles, spring onion, garlic, ginger, soy sauce, sesame oil, salt, pepper and gochugaru with your hands until well combined.
4. Put a heaped teaspoon of filling in the centre of a wrapper, wet the edge with water and fold into a half-moon, pressing out the air. Pleat the edge, or bring the two corners together for a round shape. Keep finished dumplings under a tea towel.
5. Steam over boiling water for 10–12 min, until the wrappers look glossy and the filling is cooked through (71°C (160°F) in the centre). Or pan-fry in a little oil until golden, add a splash of water, cover and steam until it evaporates.
6. Mix the dipping sauce and serve the dumplings hot.

Tips

• Freeze uncooked dumplings on a floured tray, then bag them; steam from frozen for a few minutes longer.
• Older, sour kimchi gives the best flavour; very fresh kimchi tastes flat here.

Sources

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

Seonkyoung Longest Kimchimari FutureDish