Korean Dumplings
Equipment
- 1 Mixing bowl
- 1 large skillet
- 1 steamer basket or bamboo steamer
- 1 Large pot
- 1 Spatula
- 1 measuring cup
- 1 set of measuring spoons
- 1 Rolling Pin
- 1 damp cloth
Ingredients
- 300 gram ground pork
- 100 gram napa cabbage finely chopped
- 50 gram tofu crumbled
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 clove garlic minced
- 1 teaspoon ginger minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 30 piece dumpling wrappers
- 2 tablespoon vegetable oil
- 1/4 cup water
Instructions
- In a mixing bowl, combine ground pork, napa cabbage, tofu, soy sauce, sesame oil, garlic, ginger, black pepper, and salt.
- Mix the ingredients thoroughly until well combined.
- Place a dumpling wrapper on a clean surface and add a tablespoon of filling in the center.
- Wet the edges of the wrapper with water and fold it in half to enclose the filling.
- Press the edges together to seal the dumpling, pleating the edges if desired.
- Repeat the process with the remaining filling and wrappers.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add dumplings in batches and cook for 2-3 minutes until the bottoms are golden brown.
- Add 1/4 cup water to the skillet, cover immediately, and steam for 5-6 minutes until the dumplings are cooked through.
- Remove the dumplings and let them rest for 10 minutes before serving.
- Serve hot with your choice of dipping sauce.
Notes
When making Korean dumplings, keep the dumpling wrappers covered with a damp cloth to prevent them from drying out while you work. For a more flavorful filling, allow the mixture to marinate for at least 30 minutes before assembling the dumplings. If you prefer a vegetarian version, substitute the ground pork with more tofu or mushrooms. Enjoy experimenting with different dipping sauces to enhance your dumpling experience!
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