Chewy Potato Kimchi Dumpling Cakes: A Special Recipe Filled with Hometown Nostalgia
#KoreansMealTable #PotatoKimchiCakeRecipe #UniquePotatoCakesFilledWithKimchi! They’re like dumplings, but also like rice cakes – so appealing!
These potato kimchi cakes offer a delightful chewy texture, reminiscent of potato dumplings. We start by grinding fresh potatoes to extract their starch, then mix it with additional starch powder to create a smooth dough. For the filling, we use crisp kimchi and fresh zucchini for a perfect balance of flavors. The combination of the chewy texture and the spicy kimchi filling is an unforgettable taste experience. Enjoy these unique potato kimchi cakes, offering a taste of simple yet heartwarming hometown cooking.
Ingredients
- 8 potatoes
- 1 cup starch powder (e.g., potato starch, tapioca starch)
- 2 Tbsp coarse salt (for boiling potatoes)
- 1/2 head napa cabbage kimchi
- 1 zucchini
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 tsp minced ginger
- 1 Tbsp cooking wine (e.g., Cheongju or Mirin)
- 1 Tbsp sesame oil
- 1 tsp salt (for filling)
- 1 tsp black pepper (for filling)
Cooking Instructions
Step 1
First, rinse the kimchi thoroughly and finely chop it. Place it in a bowl and squeeze out as much moisture as possible with your hands. Wash the zucchini, remove the seeds, and thinly julienne it. These prepared ingredients will form the delicious filling for the cakes.
Step 2
Now it’s time to prepare the filling. Combine the julienned zucchini and the squeezed kimchi in a bowl. Add 1 Tbsp minced garlic, 2 Tbsp chopped green onion, 1 tsp minced ginger, and 1 Tbsp cooking wine. This will create a flavorful filling with the umami of kimchi and the tenderness of zucchini.
Step 3
Next, let’s season the filling. Add 1 tsp of black pepper and 1 tsp of salt. Adjust the saltiness based on the saltiness of your kimchi. Taste and adjust if needed.
Step 4
Gently mix the ingredients with your hands to avoid crushing them. The zucchini is delicate, so avoid over-mixing. It’s important to maintain the texture of the ingredients.
Step 5
Prepare the potatoes for the dough. The elongated potatoes in the picture are ‘Russet potatoes,’ an American variety. While ideal for fries or wedges due to their shape and size, they are also easy to peel. Peel the potatoes, then rinse them and soak them in cold water briefly to prevent browning.
Step 6
After peeling and rinsing, drain the potatoes well and grind them finely in a blender or food processor. Place the ground potato mixture in a cheesecloth or fine-mesh sieve and press firmly to extract as much liquid as possible. Do not discard this liquid! It contains valuable starch that will be used for the dough. Strain the liquid into a separate bowl and let it sit.
Step 7
Observe the bowl where you collected the potato liquid. After a short while, a white layer of starch will settle at the bottom. To use this starch effectively, carefully pour off the clear liquid from the top without disturbing the settled starch. Pouring too slowly might cause the starch to be carried away with the water, so do this quickly and gently.
Step 8
Now, let’s make the dough. Add the settled potato starch to a bowl. Then, add 1 cup of starch powder (such as potato starch or tapioca starch). The potato’s natural starch alone might not be enough to form a cohesive dough, so adding extra starch powder will help create a chewy texture.
Step 9
Add 2 Tbsp of coarse salt to the mixture and knead it thoroughly. It might seem like it won’t come together at first, but keep kneading. The dough will gradually become sticky and cohesive. It won’t achieve the smooth texture of wheat flour dough, but it should be pliable enough to shape.
Step 10
Don’t worry if the dough cracks slightly; you can mend it while shaping. Flatten a portion of the dough into a round, disc shape. Then, place a generous amount of the prepared kimchi and zucchini filling in the center.
Step 11
Fold the edges of the dough over the filling, like you’re pleating a dumpling. The dough might split open, but don’t worry. Gently push and stretch the dough to seal the seams. As they steam, they will stick together nicely.
Step 12
Prepare your steamer. Line the steamer basket with a damp piece of cheesecloth or a damp kitchen towel. This prevents the cakes from sticking and helps them steam evenly. Carefully place the shaped potato kimchi cakes onto the prepared steamer liner.
Step 13
Steam the cakes over boiling water for about 10-15 minutes. The cakes will turn translucent and gradually take on a light brown hue. Since there’s no meat filling, they are cooked once the potato is tender. They are ready when they look translucent, plump, and have turned a complete light brown color.
Step 14
Once steamed, let the potato kimchi cakes cool slightly. Then, brush them evenly with about 1 Tbsp of sesame oil. This prevents them from sticking to each other and adds a wonderful nutty aroma, making them even more delicious.
Step 15
And there you have it! These chewy potato kimchi cakes, featured on ‘Korean’s Meal Table,’ are complete. They embody the warmth of hometown cooking – simple, comforting, and wonderfully chewy. A perfect dish for the whole family to enjoy.
