Whipping up homemade dumplings is more than just a fun cooking project for me; it brings me back to my Korean roots 
There’s something special about getting your hands into the dough, prepping the fillings, and shaping each dumpling. It’s not just about making a meal; it’s about keeping my culture alive in every tasty bite. Plus, let’s be honest, they always turn out yummier than anything I’ve found in a restaurant.
Cooking in general has become my little escape, helping me stay grounded and connected with myself.
What happens when we change our perspective from “having” to cook into “getting the chance to cook for ourselves or our family.”
What happens when we change our perspective from “having” to cook into “getting the chance to cook for ourselves or our family.”
#recipe #koreanrecipe #healthyrecipe #dumpling #dumplingrecipe #mindfulness #functionalmedicine
Kimchi Dumpling
Ingredients
- Dumpling Wrappers https://amzn.to/3TqH2VC
Filling
- 2 ounces dangmyeon sweet potato starch noodles soaked in warm water for about 30 min. https://amzn.to/48n7IuA
- 1 cup packed finely chopped kimchi
- 8 ounces tofu
- 10 ounces mung bean sprouts https://amzn.to/47XPf8f
- 1/2 medium onion
- 2 to 3 scallions
- 8 ounces ground pork or beef or mix. Leave out if you want vegetarian
- 1 TBSP of minced garlic
- 1 tsp of finely grated ginger or juiced
- 1 TBSP of sesame oil
- 1 TBSP of soy sauce
- 1 TBSP gochugaru adjust to taste https://amzn.to/48cjMim
- salt to taste about 1/4 teaspoon
- pepper to taste about ⅛ teaspoon
Directions
- Finely chop and squeeze juice from kimchi.
- Blanch the bean sprouts in boiling water, drain, chop, and squeeze out water.
- Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
- Combine all the filling ingredients in a large bowl.
- Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Please feel free to use it here for a half-moon-shaped dumpling. Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
- Kimchi mandu can be steamed for 10 minutes in a steamer (12 minutes if frozen). Line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent the mandu from sticking.
- Enjoy with soy sauce or by itself.
