Homemade Kimchi & Pork Dumplings: A Taste of Nostalgia
Homemade Kimchi & Pork Dumplings: A Taste of Nostalgia
Crafting Authentic Kimchi Pork Dumplings with Homemade Wrappers
These dumplings bring back fond memories of my mother’s rustic, hearty creations from my childhood. The chewy texture of handmade wrappers, combined with spicy kimchi and savory ground meat, creates a truly delightful flavor. Make these with your loved ones for a fun and rewarding cooking experience!
Dumpling Filling Ingredients- 350g Tofu, water squeezed out thoroughly
- 200g Kimchi, finely chopped and water squeezed out
- 150g Bean Sprouts, blanched, water squeezed out, and chopped
- 150g Rehydrated Glass Noodles, finely chopped
- 350g Ground Meat (beef or pork)
- 1 Tbsp Sesame Oil
- 1 tsp Salt
Homemade Dumpling Wrapper Dough- 3 cups All-Purpose Flour
- 1 Tbsp Cooking Oil
- 1/2 tsp Salt
- 1 cup Lukewarm Water
- 3 cups All-Purpose Flour
- 1 Tbsp Cooking Oil
- 1/2 tsp Salt
- 1 cup Lukewarm Water
Cooking Instructions
Step 1
First, rehydrate the glass noodles by soaking them in warm water for at least 30 minutes. Once softened, drain them well and finely chop them into approximately 1cm pieces. This step is crucial for a good filling consistency.
Step 2
Place the tofu in a cheesecloth or clean kitchen towel and wring out as much water as possible by hand. Removing excess moisture from the tofu is key to preventing a soggy filling.
Step 3
Blanch the bean sprouts in boiling water for a minute, then rinse under cold water and squeeze out any excess liquid. Finely chop the kimchi after squeezing out its liquid as well; this helps control the spiciness and improves the texture.
Step 4
For the ground meat, you can choose either beef or pork, depending on your preference. For a better texture, consider mincing the meat yourself with a knife. (Tip: A little pre-seasoning on the meat enhances the flavor.)
Step 5
Combine the prepared tofu, kimchi, bean sprouts, glass noodles, and ground meat in a large bowl. Add 1 tablespoon of sesame oil and 1 teaspoon of salt. Mix everything thoroughly, ensuring the ingredients are well incorporated. (My mother used to add chili powder for a spicy kick; feel free to add it if you like.)
Step 6
Now, let’s make the dumpling wrappers. In a bowl, combine 3 cups of flour, 1 tablespoon of cooking oil, and 1/2 teaspoon of salt. Gradually add about 1 cup of lukewarm water while mixing to form a dough. Knead the dough until it becomes smooth and elastic. Adding oil makes the wrappers chewier and prevents sticking when rolling. Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.
Step 7
Divide the rested dough into approximately 30g portions and shape them into smooth balls. You can adjust the size of the dumplings to your liking.
Step 8
Take each dough ball and flatten it with your palm, then knead it by rolling it around to develop its gluten. This process will make the wrappers wonderfully chewy and tender.
Step 9
Roll each dough ball thinly and roundly into a wrapper. It’s best to make the center slightly thicker than the edges to prevent tearing when filled. Place a generous amount of filling in the center of a wrapper and fold and pleat it into your desired shape.
Step 10
I tried to shape them like leaves, but as I haven’t made dumplings in a while, they didn’t turn out as pretty as I’d hoped. However, the handmade charm is part of their appeal!
Step 11
Steam the dumplings in a steamer basket over high heat for about 10-12 minutes until cooked through. (They are also delicious boiled or pan-fried.) These homemade dumplings tasted wonderfully comforting, just like my mother used to make. Making them with my daughter made the experience even more special. Enjoy your delicious dumplings!
