Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1/2 cup of finely chopped ggakdugi (Korean radish kimchi)
- 1/2 cup of finely chopped kimchi
- 1/4 cup of chopped scallions
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
Special equipment needed:
- Mixing bowl
- Rolling pin
- Dumpling press (optional)
- Large skillet
Step-by-step instructions:
1. In a mixing bowl, combine the flour and water. Mix until a dough forms. Knead the dough for 5 minutes until it becomes smooth and elastic.
2. In another mixing bowl, combine the ggakdugi, kimchi, scallions, soy sauce, sesame oil, sugar, salt, and black pepper. Mix well.
3. On a floured surface, roll out the dough to 1/8 inch thickness. Use a round cookie cutter or a cup to cut out circles of dough.
4. Place a spoonful of the kimchi filling in the center of each dough circle. Fold the dough in half and pinch the edges together to seal. Use a dumpling press or crimp the edges with a fork.
5. Heat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
6. Place the dumplings in the skillet and fry for 2-3 minutes on each side until golden brown.
7. Serve hot with soy sauce or dipping sauce of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 20 dumplings
Nutritional information:
Calories: 70
Fat: 2g
Carbohydrates: 11g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Ggakdugi and kimchi can be substituted with any type of kimchi or pickled vegetables.
- Scallions can be substituted with chopped onions or garlic.
Variations:
- Add ground pork or beef to the filling for a meatier option.
- Substitute the sesame oil with chili oil for a spicier flavor.
- Add chopped mushrooms or tofu to the filling for a vegetarian option.
Tips and tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during frying.
- You can freeze the uncooked dumplings for later use. Just place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dumplings to a freezer bag and store for up to 3 months.
- To reheat the frozen dumplings, steam them for 10-12 minutes or until heated through.
Storage instructions:
Store leftover dumplings 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 until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or cilantro.
Pairings:
Serve the dumplings with a side of rice and a vegetable stir-fry.
Suggested side dishes:
Rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- If the filling is too salty, add a little more sugar to balance the flavors.
Food safety advice:
Make sure to cook the dumplings thoroughly to prevent foodborne illness.
Food history:
Dumplings are a popular food in many cultures around the world, including Korea, China, and Japan. They are typically filled with meat, vegetables, or a combination of both and can be steamed, boiled, or fried.
Flavor profiles:
The ggakdugi and kimchi filling gives these dumplings a spicy and tangy flavor, while the dough provides a neutral base.
Serving suggestions:
Serve the dumplings as an appetizer or a main dish.
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Region: Korean