Kimchi Dumplings are delicious snack to eat in between meals. Requires some work (and alot of love). But the end result will make you smile.
Servings: 4 people
- Kimchi - 1 cup
- Minced pork - 1 cup
- Korean sweet potato noodles - 1 cup
- Asian garlic chives - ½ cup
- Spring onion - ½ cup
- Korean red chili flakes - 2 Tablespoons
- Minced garlic - 1 Tablespoon
- Sugar - 1 Tablespoon
- Oyster sauce - 1 Tablespoon
- Soy sauce - 2 Tablespoon
- Soy sauce - 2 Tablespoons
- Vinegar - a splash
- Sesame oil - a splash
- Sesame seeds - a shake
Make Dumpling Mixture
Chop kimchi into very small pieces. Make sure the pork is finely minced pork with your knife.
Cut asian chives and spring onion into small pieces as well.
Then grab a large handful of Korean glass noodles and boil in a pot for 7 minutes. Drain the pot and rinse the boiled noodles in cold water. Chop the long noodles into small pieces as well. Place all of these chopped pieces into a bowl.
Fill a small dish with cold water.
Then get a dining spoon. Grab one spoonful of the dumpling mixture and place into the middle of the dumpling skin.
Dip your finger in the water and wet the outer edge of the dumpling skin.
Fold the dumpling in half and squeeze it shut with your fingers (like a mini-quesadilla). Then make two creases on each side of the dumplings (watch the video again!). Finish by making one fold in the top-center.
Repeat until you run out of dumpling skins.
Put frying pan on medium-low heat. Place oil in frying pan. Once hot, place dumplings in.
Once the bottom-side gets crispy, lay on one side. Once it gets crispy on one side, then flip over to the opposite side.
Let it cool down and enjoy! Dip dumplings in soy sauce as well.
- This will make around 50-60 dumplings. Sounds like alot - but they get eaten quickly! Instead of pan-frying the dumplings, you can also use them in a soup.
- Watch video below for more details