#04 kimchi dumplings
Kimchi Mandu 김치만두
DUMPLINGS 50-60 / PREPARE 40 MINS / MAKE 30 MINS
We had lots of kimchi in the fridge after several batches of experimentation. They were aged a bit more than one month and in a perfectly mature stage to be used for kimchi dumplings!
Ingredients
2 cups of mature kimchi
1 cup of pork mince
2 cups of soaked glass noodle
1 cup of sliced spring onion
1 cup of Asian chive (optional)
2 tbsp of soy sauce
1 tbsp of garlic mince
1 tbsp of oyster sauce
2 tbsp of chilli pepper flake
1 tbsp of sugar or honey
1/2 cup of perilla seeds powder (or grind sesame seeds or plain flour)
2 tbsp of sesame oil
2 packs of large dumpling skins (diametre: 9-10cm)
Method
Make dumpling fillings
Soak glass noodles in water for 30 mins while preparing other ingredients
Chop kimchi into tiny pieces
Slice spring onions thinly
Chop Asian chives into 1cm long
Mince garlics
Drain and chop soaked glass noodles
Pour all the ingredients into one big bowl and mix them well with hands
Add 2 tbsp of sesame oil and mix well
Make dumplings
Prepare a small bowl of water, a large tray covered with cling film, a pack of dumpling skins and a spoon on the worktop
Hold a dumpling skin on one hand, scoop a spoon of dumpling fillings and put it on the skin
Apply a little bit of water to one edge of the skin using fingertips to make the skin sticky
Fold the dumpling skin in half over the filling and press edges together
Join the ends together into the shape of fortune cookies as above
Put the complete dumpling on the tray
Once done, put the dumpling tray into the freezer
Check if dumpling have become hard enough to keep its shape
If yes, move dumplings from the tray to food bags
Put them back to the freezer
Cook them in your favourite way; fried, steamed or in a soup