Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup Myeolchi-jeot (Korean salted anchovies)
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
Special equipment needed:
- Rolling pin
- Dumpling press
- Non-stick frying pan
Step-by-step instructions:
1. In a mixing bowl, combine flour and water until a dough forms. Knead the dough for 5 minutes until smooth. Cover the dough and let it rest for 30 minutes.
2. In a separate bowl, mix together Myeolchi-jeot, scallions, soy sauce, sesame oil, vegetable oil, and black pepper.
3. Roll out the dough on a floured surface until it is thin. Use a dumpling press to cut out circles.
4. Place a spoonful of the Myeolchi-jeot mixture in the center of each circle. Fold the circle in half and seal the edges by pressing them together.
5. Heat a non-stick frying pan over medium heat. Add a tablespoon of vegetable oil.
6. Place the dumplings in the pan and fry for 2-3 minutes on each side until golden brown.
7. Serve hot with soy sauce for dipping.
Time:
Preparation time: 40 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 dumplings
Nutritional information:
Calories: 70
Fat: 3g
Carbohydrates: 8g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Chopped scallions can be substituted with chopped onions or garlic.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add chopped vegetables such as carrots or cabbage to the Myeolchi-jeot mixture for added flavor and nutrition.
- Use a different type of filling such as ground pork or shrimp.
Tips and tricks:
- Make sure to seal the edges of the dumplings well to prevent the filling from leaking out during frying.
- If the dough is too sticky, add more flour. If it is too dry, add more water.
- Fry the dumplings in batches to avoid overcrowding the pan.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dumplings in a non-stick frying pan over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice
Troubleshooting advice:
- If the dumplings are sticking to the pan, add more oil.
- If the dough is too difficult to work with, let it rest for a few more minutes.
Food safety advice:
Make sure to cook the dumplings thoroughly to avoid foodborne illness.
Food history:
Myeolchi-jeot is a traditional Korean ingredient made by fermenting salted anchovies. It is commonly used in Korean cuisine to add flavor to dishes such as soups and stews.
Flavor profiles:
Salty, savory, umami
Serving suggestions:
Serve as an appetizer or as a main dish with rice and vegetables.
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Region: Korean