Chef Baek’s Homestyle Pork Dumplings
Chef Baek’s Homestyle Pork Dumplings
Mastering Baek Jong-won’s Pork Dumplings: A Complete Guide from Filling to Folding
Introducing Baek Jong-won’s famous pork dumpling recipe, as featured on ‘Housewarming Baek Kitchen’! Perfect for any occasion, whether it’s a holiday feast or a cozy family meal. These dumplings are incredibly easy for beginners to make and boast a much richer, more delicious filling than store-bought versions. Prepare to impress your family and friends with dumplings that are truly unforgettable!
Dumpling Filling Ingredients- 600g ground pork (leaner cuts recommended)
- 2 cups green onions, finely chopped
- 2 cups glass noodles (cooked, rinsed, and finely chopped)
- 2 cups chives, finely chopped
- 8 Tbsp soy sauce
- 0.5 Tbsp minced ginger
- 4 Tbsp oyster sauce
- 1.5 Tbsp sugar
- 2 Tbsp cooking oil
- 1 cup water (standard paper cup)
Cooking Instructions
Step 1
First, prepare all the ingredients for the dumpling filling according to the recipe quantities. It’s crucial to chop the green onions, chives, and glass noodles very finely. This helps prevent the filling from leaking out when you fold the dumplings. For the glass noodles, cook them, rinse under cold water to stop the cooking, drain thoroughly, and then chop them finely.
Step 2
In a large bowl, combine the ground pork, finely chopped green onions, and prepared glass noodles. Now it’s time to season the filling. Add 4 Tbsp oyster sauce, 1.5 Tbsp sugar, 2 Tbsp cooking oil, 8 Tbsp soy sauce, 0.5 Tbsp minced ginger, and 1 cup of water (measured with a standard paper cup).
Step 3
Once all ingredients and seasonings are in the bowl, grab a pair of chopsticks. Insert about 8 chopsticks into the mixture and stir vigorously in one direction. This stirring process develops the stickiness (gluten) in the filling, which helps bind the ingredients together, prevents the dumplings from bursting, and creates a pleasant texture.
Step 4
Continue stirring with the chopsticks until the filling becomes sticky and cohesive, with the ingredients clinging together. This stage is vital for the final texture and flavor of your dumplings, so ensure you mix thoroughly.
Step 5
After the filling has reached a sticky consistency, it’s time to add the finely chopped chives. The chives will add a fresh aroma and a pleasant crunch to your dumplings.
Step 6
Gently mix the chives into the filling, being careful not to overmix or mash them. The goal is to distribute them evenly without breaking them down too much.
Step 7
Prepare a tray by lining it with plastic wrap. This step is essential for easily separating the dumplings from the tray after freezing, preventing them from sticking. Lightly dusting the plastic wrap with flour can further help prevent sticking.
Step 8
After lining your tray with plastic wrap, lightly sprinkle some flour over it. This creates a non-stick surface for the dumplings.
Step 9
When using frozen dumpling wrappers, it’s best to let them thaw naturally at room temperature for about 3 hours. This keeps them pliable and prevents them from drying out. If you’re short on time, you can thaw them briefly in the microwave, but be aware that the edges might become dry or some parts might become soggy. If the wrappers feel a bit dry, lightly dampen them with water, or apply a little flour to the dry spots to make them easier to handle and fold.
Step 10
Now, let’s start folding the dumplings! Keep the prepared filling, a bowl of water, and a chopstick nearby. Place one dumpling wrapper on your palm and gently spread it out.
Step 11
Dip your fingertip in water and lightly brush it along the edges of the wrapper where you’ll be sealing. This water acts as glue. Then, spoon about 1 to 2 tablespoons of the filling into the center of the wrapper. Avoid overfilling, as it will make folding difficult.
Step 12
Fold the wrapper in half, bringing the edges together. Press firmly with your thumb and middle finger to seal the center part first. Sealing the center initially helps to contain the filling.
Step 13
Now, you can create pleats by folding small sections of the wrapper from one side towards the center, overlapping them as you go. There are many ways to fold dumplings, but this method is relatively straightforward. Try to fold neatly, ensuring the filling doesn’t escape as you pleat.
Step 14
If any filling starts to peek out while you’re folding, use the chopstick you prepared to gently push it back into the dumpling. This helps keep the filling neatly tucked inside.
Step 15
When pushing the filling back with the chopstick, do so gently. Overstuffing can cause the opposite side of the dumpling to bulge or burst. Be mindful of the amount you push back to maintain a neat shape. The goal is to keep the filling contained without stretching the wrapper too thin.
Step 16
Continue this pleating process until you’ve created a beautiful, well-shaped dumpling. Once folded, place the dumplings on the prepared tray, ensuring there is space between each one so they don’t stick together while freezing. Freeze them on the tray for about 4 hours, or until firm. After freezing, transfer the dumplings to a ziplock bag for storage. It’s important not to put them directly into a ziplock bag from the start, as they will stick together and the wrappers will tear.
Step 17
Once frozen, these delicious dumplings can be boiled to make boiled dumplings (mulmandu). You can also enjoy them dipped in a soy-based sauce after boiling.
Step 18
They also make fantastic pan-fried dumplings (gunmandu). Pan-fry them until golden brown and crispy, then serve with a dipping sauce made from vinegar and chili powder for an extra flavorful experience.
