Dumplings were my go-to back when I was a uni student. I would always have a stash of them ready to go in my freezer for when I was on a time crunch!
Our chilli oil (https://www.nicelysauced.co.nz/product-page/chilli-oil) is the perfect complement, adding a spicy kick and aromatic depth to your dumplings.
This recipe was adapted from Paik Jong Won's recipe (https://www.youtube.com/watch?v=JBgLd7TqB7U). I substituted mince pork for tofu but feel free to use your favourite choice of protein, I also added carrots & onions! He used chives in his recipe, I couldn't find any but if you can get your hands on some it will add a really nice flavour to your dumplings. I highly recommend watching this video (turn on subtitles!) to see how he folds the dumplings :)
Ingredients
2 cups (260g) sour kimchi
1 block (300g) firm tofu - or any other protein of your choice!
1 cup (120g) glass noodles - vermicelli works too!
1/2 cup (60g) onion
1/2 cup (60g) carrot
1 cup (60g) green onion
Seasoning:
1/2 cup (35g) perilla seed powder - optional if you can't find this, but can be found at your local korean convenience store
1 tbsp (20g) minced garlic
2 tbsp (16g) coarse red pepper flakes
1 tbsp (14g) oyster sauce
2 tbsp (14g) sesame oil
0.5 tbsp (12g) brown sugar
1 tbsp (10g) soy sauce
1 packet dumpling wrappers
Steps
Drain the tofu and crumble it into small pieces using your hands.
Finely chop the sour kimchi, green onion, carrot, and onion.
Bring a pot of water to a boil, then add the glass noodles. Cook for 8 minutes, then drain and chop them into smaller pieces.
Combine all the chopped ingredients in a bowl, and mix in the seasoning ingredients.
Spoon the mixture onto dumpling wrappers and fold them to your liking.
Boil or pan-fry the dumplings, and store any leftovers in the freezer.
Drizzle chilli oil over your dumplings.
Enjoy your delicious homemade dumplings! :)
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