Spicy & Tangy! Simple Kimchi and Noodle Dumplings
Spicy & Tangy! Simple Kimchi and Noodle Dumplings
Make Delicious Kimchi Dumplings Easily with Just 3 Ingredients: Kimchi, Noodles, and Chives!
Hello everyone! I’m Minggle, a nutritionist and recipe developer. Today, I’m going to show you how to make incredibly tasty dumplings using only kimchi, glass noodles, and chives as the main ingredients, without any meat, tofu, or seafood! Let’s get started!
Main Ingredients & Dumpling Wrappers- 1 pack store-bought dumpling wrappers (approx. 30-40 wrappers)
- 172g well-fermented Napa cabbage kimchi (with a little juice)
- 49g fresh chives
- 69g cooked glass noodles (approx. 30g dried)
- 2 large eggs
Flavoring Seasonings- 1 Tbsp gochugaru (Korean chili flakes) (adjust to taste)
- 1 Tbsp soy sauce (jin ganjang preferred)
- 1 tsp sugar (balances the kimchi’s sourness)
- 1 tsp sesame oil
- A pinch of black pepper
- 1 Tbsp gochugaru (Korean chili flakes) (adjust to taste)
- 1 Tbsp soy sauce (jin ganjang preferred)
- 1 tsp sugar (balances the kimchi’s sourness)
- 1 tsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly and pat them dry. Finely chop them into small pieces, about 0.5 cm in length. Finely chopping them will help them blend well with the other dumpling filling ingredients.
Step 2
In a large bowl, add the Napa cabbage kimchi. Gently squeeze out some of the excess juice, then use scissors or a knife to finely chop the kimchi. Add the chopped chives to the bowl and mix them together. Chopping the kimchi finely prevents the dumplings from bursting during cooking and ensures the filling is evenly distributed.
Step 3
In a medium pot, bring a generous amount of water to a rolling boil over high heat. Once boiling, add the prepared glass noodles. Stir occasionally to prevent them from sticking together and boil for about 3-5 minutes, or until the noodles are tender and softened. They should be pliable.
Step 4
Once cooked, drain the glass noodles in a colander and immediately rinse them under cold running water to cool them down. Rinsing in cold water makes the noodles chewier and prevents them from clumping when you drain them. After thoroughly draining, use scissors to cut the noodles into bite-sized pieces, about 1-2 cm long. Cutting the noodles small enhances the textural variety of the dumpling filling.
Step 5
Add the cooked and chopped glass noodles to the bowl containing the kimchi and chives. Mix well. The noodles will bind the kimchi and chives together, adding a wonderful texture.
Step 6
Now, add all the seasoning ingredients to the dumpling filling. Combine the gochugaru, soy sauce, sugar, sesame oil, and a pinch of black pepper. The sugar helps to balance the tartness of the kimchi and enhances the overall savory flavor.
Step 7
Gently mix and knead the ingredients in the bowl to ensure the seasonings are evenly distributed throughout the filling. Thoroughly combining the ingredients is key to achieving the best flavor. You can add more soy sauce or a pinch of salt if needed, depending on the saltiness of your kimchi.
Step 8
Prepare the two eggs. Crack one egg directly into the dumpling filling and mix it in well. The egg helps to bind the filling ingredients together.
Step 9
Separate the remaining egg into yolk and white. Add only the yolk to the dumpling filling and mix thoroughly. This step contributes to a moist and tender filling.
Step 10
Pour the separated egg white into a small separate bowl and lightly whisk it with a fork or whisk. This egg white will be used like glue to seal the edges of the dumplings, ensuring they close securely.
Step 11
Lay out the dumpling wrappers on your work surface. Place an appropriate amount of filling (about 1.5 to 2 tablespoons) in the center of each wrapper. Using a brush, lightly spread some of the whisked egg white along the edges of the wrapper.
Step 12
Fold the wrapper in half to form a semi-circle, and press the edges firmly to seal. You can shape them into half-moon dumplings, or create traditional pleated shapes, as desired. Ensure the edges are well-sealed to prevent the filling from escaping.
Step 13
Continue this process until all the filling has been used to make dumplings. You can discard any remaining egg white.
Step 14
Enjoy your freshly made kimchi dumplings by steaming them, pan-frying them for a crispy texture, or boiling them for a classic boiled dumpling experience!
