Kimchi Dumplings Made with Aged Kimchi (3 Years)
Kimchi Dumplings Made with Aged Kimchi (3 Years)
Making Delicious Kimchi Dumplings with the Deep Flavor of Aged Kimchi
Enjoy a special late-night snack with the rich, savory taste of kimchi that’s been aged for 3 years. These homemade dumplings are a satisfying meal or a delightful treat.
Dumpling Filling & Wrapper Ingredients- 1 whole head of 3-year-aged kimchi
- 1 block of firm tofu (approx. 300g)
- 1 stalk of green onion (mostly the white part)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Approx. 2 cups all-purpose flour (for wrappers)
- Approx. 1 cup water (for dough)
Cooking Instructions
Step 1
First, let’s make the dumpling wrappers. In a large bowl, place the flour. Gradually add water while mixing until a cohesive dough forms. It should be firm enough not to stick excessively to your hands. Once the dough is ready, wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period will make the wrappers chewier.
Step 2
Now, let’s prepare the dumpling filling. Rinse the aged kimchi thoroughly, then chop it as finely as possible. Squeeze out as much liquid as you can using your hands or a cheesecloth. Wrap the tofu in a cheesecloth and squeeze out all the excess water. Crumble the squeezed tofu into a large bowl. Finely chop the white parts of the green onion. Combine the chopped kimchi, crumbled tofu, and chopped green onion in the bowl.
Step 3
Add the seasonings to the filling ingredients. Mix in 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Gently mix everything together until well combined. Taste the filling; if it’s too bland, you can add a pinch of salt or a dash of soy sauce. If the filling seems too wet, you can press it lightly with paper towels to absorb excess moisture.
Step 4
Take out the rested dumpling dough. Sprinkle some flour on your work surface. Divide the dough into portions (about 30-40g each) and roll them into balls. Now, use a rolling pin to flatten each dough ball into a thin, round wrapper. Aim for about 10 cm in diameter. It’s helpful to roll the edges slightly thinner than the center to prevent the dumplings from breaking when you seal them.
Step 5
Place a generous amount of the prepared kimchi filling in the center of each dumpling wrapper. Be careful not to overfill, as this can cause the dumplings to burst during cooking.
Step 6
Fold the wrapper in half over the filling to create a half-moon shape. Make sure the edges meet evenly.
Step 7
Press the edges firmly together to seal the dumpling. You can pleat the edges for a decorative finish and extra security.
Step 8
Gently pinch and press the two ends of the half-moon together to create a crescent shape, or gather the top to form a more traditional purse shape. Arrange the finished dumplings on a plate, ensuring they don’t touch each other to prevent sticking.
Step 9
Fill a steamer pot with water and bring it to a boil over high heat. Once the water is boiling vigorously, carefully place the dumplings in the steamer basket, leaving some space between them. Cover the steamer and cook for about 10-12 minutes, or until the wrappers appear slightly translucent and cooked through.
Step 10
Your delicious, steaming hot kimchi dumplings are ready! They are wonderful on their own, but serving them with a side of soy-based dipping sauce will elevate the flavor even further. Enjoy them as a late-night snack or a hearty meal!
