Pan Fried Dumplings with Soy Ginger Dipping Sauce (KIMCHEE MONDU)

Serves: 10 (40 dumplings)

Special Equipment:

  • cheese cloth
  • steamer
  • 40 dumpling wrappers

Ingredients for Filling:

  • 1 cup packed finely chopped cabbage kimchi
  • 8 ounces extra firm tofu
  • 10 ounces mung bean sprouts
  • 1/2 medium yellow onion
  • 2 to 3 scallions
  • 8 ounces ground pork or beef (or mix)
  • 4 cloves of garlic, minced
  • 1 teaspoon finely grated ginger or juiced, about 1” piece
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon gochugaru, Korean red pepper flakes
  • 1/4 teaspoon salt
  • pepper, to taste 
  • 1/8 teaspoon sesame oil 
  • 1/4 cup neutral oil like avocado or peanut

    Procedure for Dumplings:

    1. Finely chop the kimchi and squeeze out excess liquid by hand.
    2. Blanch the bean sprouts in boiling water, drain, chop, and squeeze out water.
    3. Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier.
    4. Finely chop the noodles.
    5. Finely chop the onion and squeeze out water.
    6. Finely chop the scallions.
    7. Combine all the filling ingredients in a large bowl and mix well.
    8. Bring a large pot of water to boil.
    9. Have a platter brushed with some sesame oil prepared as a landing spot for boiled dumplings.
    10. Place one heaping teaspoonful to a tablespoon of the filling on a wrapper, less is more. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape (stop here if you want a half-moon shape dumpling).
    11. Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
    12. Boil dumplings, stirring occasionally so they don’t stick to the bottom. Once they float to the top – using a spider or slotted spoon remove from the water and hold on the prepared plate.
    13. Add avocado oil to a skillet and heat until hot. Fry dumplings until golden brown on the bottom, about 3 - 4 minutes, no need to flip.

     

    Ingredients for Dipping Sauce:

    • 1 teaspoon rice vinegar
    • 1 tablespoon grated ginger
    • 1 tablespoon water
    • 1/2 teaspoon honey
    • black pepper

    Procedure for Dipping Sauce:

    1. Mix all ingredients in a small bowl for dipping.
    2. Serve with dumplings.

        


       
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