Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 tsp salt
- 1/2 cup boiling water
- 1/4 cup cold water
- 1/2 lb ground pork
- 1/2 cup chopped napa cabbage
- 1/4 cup chopped scallions
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1/4 tsp black pepper
Special equipment needed:
- Rolling pin
- Dumpling press (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, potato starch, and salt. Mix well.
2. Pour in the boiling water and stir with a wooden spoon until the mixture forms a dough.
3. Add the cold water and knead the dough for 5 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a separate mixing bowl, combine the ground pork, chopped napa cabbage, scallions, soy sauce, sesame oil, minced garlic, and black pepper. Mix well.
6. On a floured surface, roll out the dough into a thin sheet.
7. Use a round cookie cutter or a glass to cut out circles from the dough.
8. Place a small spoonful of the pork filling in the center of each circle.
9. Fold the circle in half and pinch the edges together to seal the dumpling.
10. Repeat until all the dough and filling are used up.
11. To cook the dumplings, bring a pot of water to a boil.
12. Add the dumplings to the boiling water and cook for 5-7 minutes until they float to the surface.
13. Serve hot with soy sauce or dipping sauce of your choice.
Time:
Preparation time: 45 minutes
Cooking time: 5-7 minutes
5. Temperature:
Boiling water
Serving size:
Makes 20-25 dumplings
Nutritional information:
Calories per serving: 90
Total fat: 3g
Saturated fat: 1g
Cholesterol: 15mg
Sodium: 200mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugar: 0g
Protein: 5g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Chopped bok choy or spinach can be used instead of napa cabbage.
- Cornstarch can be used instead of potato starch.
Variations:
- Add chopped mushrooms or carrots to the filling for extra flavor and texture.
- Make vegetarian dumplings by substituting the pork with tofu or mushrooms.
- Pan-fry the dumplings instead of boiling them for a crispy texture.
Tips and tricks:
- Make sure to knead the dough well to achieve a smooth and elastic texture.
- Use a damp cloth to cover the dough while it rests to prevent it from drying out.
- Don't overfill the dumplings or they may burst while cooking.
- Dip your finger in water and run it along the edge of the dumpling wrapper to help seal it shut.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dumplings, steam them for 5-7 minutes or microwave them for 1-2 minutes until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chili oil, or soy sauce.
Pairings:
Serve the dumplings with a side of stir-fried vegetables or rice.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or steamed rice.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the dumplings burst while cooking, make sure to seal the edges well and don't overfill them.
Food safety advice:
Make sure to cook the dumplings thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Baek-seolgi dumplings are a traditional Korean dish that originated in the northern regions of the country. They are typically made with a combination of wheat flour and potato starch, giving them a chewy texture.
Flavor profiles:
Baek-seolgi dumplings are savory and slightly sweet, with a filling of ground pork, napa cabbage, scallions, and garlic. They are often served with soy sauce or dipping sauce for added flavor.
Serving suggestions:
Serve the dumplings as an appetizer or main dish for a Korean-inspired meal.
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Region: Korean