Epic kimchi dumplings - original
Flavorful and nutrient rich dumplings with kimchi, tofu, kale, shiitake and seasonings. Ground meat is optional. Makes about 50 pieces, for about 12 people as appetizer.
Equipment
- Medium size frying pan with a lid
Ingredients
- 1 pound ground beef can use pork, mix of beef and pork, or chicken
- 7 oz tofu firm or extra firm; about 1/2 of typical package or 200g
- 1 cup kimchi about 150g
- 1/2 tbsp sesame oil
- 1 tbsp potato starch "Katakuriko" in Japanese; can use corn starch
- 1 piece egg
- 50 pieces dumpling wrapper often in one package
Cooking shiitake mushrooms
- 6 piece dried shiitake mushroom pre-soaked (see below)
- 1 tsp soy sauce
- 1/2 tsp brown sugar can use 1 tsp of mirin instead or 1/2 tsp of honey/maple syrup
Cooking kale
- 1 bunch kale 2-3 cups raw; about 1/2 cup cooked
- 1/2 tbsp sesame oil
- 1 tsp soy sauce
Aromatics
- 1 tbsp ginger grated
- 3 clove garlic pressed
- 5 stalks green onion can substitute with regular onion
- 1.5 tbsp sesame seeds
Seasoning
- 2 tbsp miso
- 1 tbsp soy sauce
- 1 tbsp gochujang can substitute with 1/2 tbsp of miso and 1/2 tbsp of chili sauce or red pepper flakes
- 2 tbsp brown sugar
Dipping sauce (for 12 servings)
- 3 tbsp rice vinegar can use regular vinegar
- 3 tbsp soy sauce
- 2 tsp brown sugar
- 2 tbsp sesame seeds toasted
- 2 tbsp kimchi juice or 2 tbsp of chili sauce
- 2 tbsp sesame oil
- 3 cloves garlic pressed
Instructions
- Prepare dried shiitake mushrooms: slice pre-soaked dried shiitake mushrooms and place in a small pan with the soaking liquid, enough to cover the pieces, and add small amounts of soy sauce/brown sugar (taste and adjust to your preference.) Cook for about 5-10 minutes until all the liquid is absorbed, and let cool. For details on how to pre-soak dried shiitake mushrooms, see Summer Soba Mélange recipe. Once cool, chop in fine pieces.
- Prepare tofu: drain tofu onto a colander, break into small pieces, and let drain further.
- Prepare kale: wash them thoroughly (twice or three times, depending on what kinds sediments you see in water after the first wash), rip into small pieces (about 3-5 inches), dry very well (spin and towel). Massage small amounts of soy sauce/sesame oil into the pieces, spread them on a sheet pan in one layer, and bake at 425F for 2 minutes or less until they turn bright green. Once cool, chop into fine pieces.
- Chop kimchi: lightly squeeze liquid out of kimchi and chop into fine pieces. Save the kimchi juice for the dipping sauce.
- Prepare aromatics and seasonings: grate ginger, press garlic, finely mince green onions. Mix miso, say sauce, gochujang, and brown sugar.
- Bring them all together: In a large bowl, mix together sesame seeds, shiitake mushrooms, kale, tofu, kimchi, aromatics, seasonings, egg, and potato starch. NOTE: I made this batch with twice the ingredients, so you see two eggs instead of one.
- Mix well: mx them thoroughly by hand, until all the ingredients bind together and somewhat sticky.
- Make dumplings: drop a small amount (about 1-heaping-teaspoonful) of the filling in a center of dumpling wrapper. Resist the temptation of overstuffing, which I tend to do! The one pictured here is probably a bit too much. Wet the inside edge of wrapper with water, fold in half, seal well by gently stretching the wrapper and pressing firm, and make 3-5 ridges and as you press.
- Store dumplings: until about 10 minutes before you are ready to cook, keep all the dumplings well covered in a cool place. You can make ahead up to a day. You can also freeze them, and in that case, make sure you space them apart in a container to avoid them sticking together.
- Cook dumplings: Heat a frying pan to medium high, drop a small amount of sesame oil and spread to create a thin layer. Once oil is hot, place dumplings in one layer. It's best if they are not touching each other. After a minute or two, shake the pan to make sure they are not sticking to the pan, lower the heat to medium-low, drop 1/2 cup of water into the pan, and cover with a lid. After 3-4 minutes, open the lid, and if there are still some water left, let it evaporate. The bottom should be brown & crispy. If not, cook for another 30 seconds.
- Make the dipping sauce while you are cooking the dumplings and enjoy while they are hot! The serving size is for appetizer, and you can double it, add side vegetables, and make it a meal.
Nutrition
Serving: 5piecesCalories: 208kcalCarbohydrates: 11gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 559mgPotassium: 241mgFiber: 1gSugar: 3gVitamin A: 1158IUVitamin C: 15mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!