Ingredients with Measurements:
- 1 cup of Buchukimchi (Korean chive kimchi), finely chopped
- 1/2 pound of ground pork
- 1/2 cup of firm tofu, crumbled
- 1/4 cup of green onions, thinly sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of garlic, minced
- 1 teaspoon of ginger, grated
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 package of dumpling wrappers
- Water for boiling
Special equipment needed:
- Large mixing bowl
- Dumpling press or fork
- Large pot for boiling dumplings
Step-by-step instructions:
1. In a large mixing bowl, combine the Buchukimchi, ground pork, crumbled tofu, green onions, soy sauce, sesame oil, rice vinegar, garlic, ginger, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and place a tablespoon of the filling in the center. Use a dumpling press or fork to seal the edges of the wrapper, making sure there are no air pockets.
3. Repeat the process until all the filling is used up.
4. Bring a large pot of water to a boil. Add the dumplings and cook for 5-7 minutes or until they float to the surface.
5. Remove the dumplings with a slotted spoon and place them on a plate.
6. Serve hot with soy sauce or your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 5-7 minutes
Temperature:
- Boiling water
Serving size:
- Makes approximately 30 dumplings
Nutritional information:
- Calories: 70 per dumpling
- Total fat: 3g
- Total carbohydrates: 7g
- Protein: 4g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Firm tofu can be substituted with soft tofu or omitted altogether.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add chopped shiitake mushrooms to the filling for an extra umami flavor.
- Use different types of kimchi, such as cabbage or radish kimchi, for a different twist.
- Make vegetarian dumplings by omitting the ground pork and using more tofu or mushrooms instead.
Tips and tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.
- If the dumplings are sticking to the pot, add a tablespoon of oil to the water before boiling.
- Leftover dumplings can be frozen and reheated later.
Storage instructions:
- Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the dumplings for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the dumplings on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with soy sauce or your favorite dipping sauce.
- Pair with a side of steamed rice or stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the dumplings are falling apart during cooking, make sure the edges are sealed tightly and the filling is not too wet.
- If the dumplings are sticking to the pot, add a tablespoon of oil to the water before boiling.
Food safety advice:
- Make sure to cook the dumplings thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Dumplings are a popular dish in many cultures, including Chinese, Korean, and Japanese cuisine. They are typically filled with meat, vegetables, or a combination of both and can be boiled, steamed, or fried.
Flavor profiles:
- Buchukimchi dumplings have a savory and slightly spicy flavor from the kimchi and ground pork. The tofu adds a creamy texture, while the green onions and sesame oil add a nutty flavor.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean