Authentic Pyeongyang-Style Handmade Dumplings: Simple yet Profound Flavor
Authentic Pyeongyang-Style Handmade Dumplings: Simple yet Profound Flavor
#HandmadeDumplings #PyeongyangDumplings #KoreanDumplings #SimpleFlavorDumplings
It’s been a while since I made dumplings, and this time, I kept the filling incredibly simple, inspired by the Pyeongyang style, without glass noodles, reminiscent of Pyeongyang Naengmyeon restaurants. The filling consists purely of ground pork, tofu, bean sprouts, and chives. Seasoned only with minced garlic, salt, pepper, and cooking wine, these dumplings are subtly flavored yet irresistibly moreish. They taste just like the ones my mother used to make! Notably, omitting ground ginger gives them that distinct Korean flavor profile, as ginger is more commonly used in Chinese dumplings. Enjoy these Pyeongyang-style handmade dumplings dipped in a simple soy sauce mixture.
Dumpling Filling Ingredients- 1kg ground pork
- 1kg bean sprouts
- 400g chives
- 600g firm tofu (or medium-firm)
- 3 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp salt
- 1 tsp black pepper
Cooking Instructions
Step 1
First, prepare the chives for their aromatic contribution to the filling. Wash them thoroughly and pat them dry. Then, finely chop them as small as possible, almost to a mince, but aim for distinct small pieces rather than a paste.
Step 2
Rinse the bean sprouts and blanch them in boiling water for about 1-2 minutes, ensuring they remain crisp-tender. Immediately transfer them to cold water to stop the cooking process. Once cooled, drain them and squeeze out as much water as possible with your hands. This step is crucial to prevent a soggy filling.
Step 3
Ensure the squeezed bean sprouts and finely chopped chives are in a large bowl. Now, prepare the tofu. Wrap the tofu in cheesecloth or a clean kitchen towel and firmly press out all the excess water. This step is vital for achieving the right consistency for the dumpling filling.
Step 4
Crumble the drained tofu into the bowl with the chives and bean sprouts. Add the 1kg of ground pork. Using high-quality, fresh ground pork will significantly enhance the flavor of your dumplings.
Step 5
Time for seasoning and mixing! Add the minced garlic, cooking wine, salt, and black pepper to the bowl. Put on disposable gloves and mix all the ingredients thoroughly, kneading the mixture until it becomes cohesive and slightly sticky. This ensures the filling holds together well when forming the dumplings.
Step 6
Your delicious and hearty dumpling filling is ready! Now, prepare to assemble the dumplings. Lay out the dumpling wrappers on a clean surface. Place a spoonful of the filling in the center of each wrapper. Lightly brush the edges of the wrapper with water to help seal them securely, preventing any leaks during cooking.
Step 7
Fold the wrapper in half to create a half-moon shape, pressing the edges to seal. Then, you can bring the two ends together to form the traditional Pyeongyang-style dumpling shape, or any shape you prefer. Place the formed dumplings on a lightly floured tray or plate to prevent them from sticking.
Step 8
Heat water in a steamer pot. Once the water is boiling, line the steamer basket with parchment paper or a damp cloth, and arrange the dumplings without overcrowding them. Place the steamer basket over the boiling water and steam for about 10-12 minutes, or until the wrappers look translucent and the filling is cooked through.
Step 9
Your perfectly steamed Pyeongyang-style handmade dumplings are ready, with steam gently rising! They are best enjoyed immediately while hot, dipped in a simple soy sauce mixture. You’ll truly appreciate the natural, delicate flavors of the filling.
Step 10
Allow any leftover dumplings to cool completely before freezing them for later enjoyment. While they are delicious steamed, these dumplings also make fantastic additions to dumpling soup (manduguk) or can be pan-fried until golden brown for a crispy treat. Either way, they’re sure to add a delightful touch to your meals.
