Kimchi Dumplings
Yes, you CAN make juicy, perfectly crispy dumplings at home!!!
Recipe by Abby Broida | @eats.with.ab
200g or 1 ⅔ cups all purpose flour, plus more for dusting
100ml water, room temp
6 oz. Kimchi
6 oz. Shiitake mushrooms
1 bunch chives
1 tbsp minced garlic
1 tsp grated ginger
1 tsp Sesame oil
1 tsp Soy sauce
¼ tsp White pepper
Chili oil, optional
Green onion, optional
Soy sauce, optional
Instructions
Active Time: 1 Hour
Full Time: 2 Hours
Add flour and water to a large bowl. Mix with a spatula until all the flour is incorporated. Continue by kneading until there is no loose flour. Cover with a towel for 10 minutes.
Uncover and knead again until a smooth ball is formed, about 2-3 minutes. Cover again for 40 minutes.
Finely chop kimchi, mushrooms, chives and add to a mixing bowl along with garlic, ginger, sesame oil, soy sauce, white pepper, and salt. Mix until well combined.
Divide the dough into 4 parts, covering the other 3 as the other part is rolled out onto a rope. Cut into 5 equal sections. Press each piece into a disc with the palm of your hand. Feel free to use a rolling pin to help thin out each piece. Dust with flour before stacking the discs and continue with each section.
Place 1 tbsp of filling into the middle of the wrapper. Fold the wrapper into a half moon, then create two more pleats on each side to seal the wrapper.
In a large skillet over medium high heat, add Frizzle to cover the surface. Arrange dumplings and fry until the bottom is golden. Once golden, add just enough water to cover the bottom of the pan and steam for 5 minutes with the lid on. Uncover and allow the remaining water to evaporate, then remove the dumplings from the skillet.
Add 4-5 dumplings to a bowl along with chili oil, soy sauce, and green onion. Enjoy!
