Kimchi dumplings with crunchy kimchi texture #Friendly Mom's Rec
There are many delicious frozen dumplings, but kimchi dumplings are especially much better than commercially available frozen dumplings. Especially, the seasoning is not strong and the ingredients are not crushed, so I like the crunchy texture of kimchi, so I think I make it often. Kimchi dumplings are not greasy, so it's delicious as steamed, grilled, or dumpling soup.
6 serving
Within 60 minutes
hiisu
Ingredients
  • Kimchi
    2cup
  • Pork
    2cup
  • Cellophane noodles
    100g
  • leek
    60g
  • leek
    60g
  • Tofu
    1/3piece
  • the skin of skin
    3ea
  • potato starch
    little
  • Red pepper powder
    2TS
  • crushed garlic
    1TS
  • Soy sauce
    1TS
  • Oyster sauce
    1TS
  • Sesame oil
    1TS
  • Sugar
    1TS
  • perilla powder
    2TS
  • thick soy sauce
    3TS
  • Vinegar
    3TS
  • ground pepper
    2ea
Cooking Steps
STEP 1/15
Soak 100g of dried glass noodles in water for about 30 minutes.
STEP 2/15
Chop a root of green onion (about 60g) and a handful of chives (60g).
STEP 3/15
Mash 1/3 of tofu (100g) with a knife.
STEP 4/15
Shake off all the seasoning and squeeze a piece of ripe kimchi lightly with your hands so that the soup doesn't flow.
STEP 5/15
Chop the kimchi into small pieces.
STEP 6/15
Put the soaked glass noodles in boiling water, boil them for 5 minutes, rinse them in cold water, and strain them through a sieve.
STEP 7/15
Cut the drained glass noodles into small pieces.
STEP 8/15
Put chopped kimchi, chopped pork, green onion, glass noodles, and tofu in a bowl and mix well with 2 tablespoons of red pepper powder, 1 tablespoon of dark soy sauce, 1 tablespoon of chopped garlic, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and 2 tablespoon of perilla powder.
We don't add chives together.
STEP 9/15
Mix the ingredients and seasoning well, then add the chopped chives at the end and mix lightly.
STEP 10/15
Dumpling filling, dumpling skin, starch, and water are all ready to make dumplings.
STEP 11/15
Put a spoonful of filling into the dumpling skin and make dumplings in various shapes. You have to coat the edges of the dumpling skin with water to make the dumpling skin stick well.
STEP 12/15
I made it into two shapes: a round shape and a long crease. Make dumplings and put starch on the bottom so that they don't stick to the floor.
STEP 13/15
Steamed dumplings were steamed over high heat for 13 minutes after placing cotton cloth on a steaming steamer so that the dumplings did not stick to each other.
STEP 14/15
Put oil on a heated pan and put the dumplings on it, and when the bottom of the dumplings are sizzling, put in half a cup of water, cover it, and cook it over medium heat until the water is gone.
STEP 15/15
Steamed and fried dumplings are done. You can enjoy it if you dip it in soy sauce according to your portion.
- When storing dumplings, you should steam all the dumplings you made, cool them down, place them in a plastic bag so that they don't stick to each other, and keep them frozen. If you keep it frozen without cooking, it's hard to eat because the dumplings don't burst or ripen to the inside. - Steamed and frozen dumplings are delicious even if you boil dumpling soup or take one or two out and put them in ramen.
Cooking review
5.00
score
  • 170*****
    score
    I enjoyed the food
    2022-04-21 19:59
  • 961*****
    score
    I liked the recipe, so I took that into consideration I'm going to eat it deliciously, freeze some of it, put it in the rice cake soup, steam it, cool it down, and freeze it Thank you ^^
    2022-01-29 11:51
  • 932*****
    score
    I made it with the heart of putting the kids to sleep and wiping them at night My family really liked it when I ate it in the morning
    2022-01-12 13:28
  • 3n3***************************
    score
    She ate it so deliciously Make it before Lunar New Year and save it in the freezer
    2022-01-09 20:04
  • 649*****
    score
    Thank you~^^~ I really enjoyed the food. Have a nice day
    2022-01-06 08:25
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