KOREAN DUMPLING RECIPE:
1 package circular mandoo wrappers (or gyoza, or wonton wrappers), if frozen, refridgerate overnight before using in recipe
1 lb. ground pork or chicken
1 cake tofu, diced into small cubes
3 shallots, or one small onion
1/2 head of small cabbage, finely chopped
2 carrots, peeled and grated
4 oz sweet potato noodles, soaked and then chopped
3 cloves garlic, peeled and chopped
1/3 cup soy sauce
3 Tbsp sesame oil
1 tsp salt
1 tsp pepper
- saute ground meat in an oiled pan over medium low heat until brown. break it up into small pieces while stirring as it cooks.
- in separate pan, saute shallots and carrots in 2Tsp veg. oil over medium low heat for 3-4 minutes. add cabbage and tofu, and stir to combine.
-combine garlic, soy sauce, sesame oil, salt and pepper in a small bowl or cup. add to cooked vegetables in pan.
-add cooked meat and chopped noodles.
-taste and decide whether to add a bit more soy sauce.
-when filling cools, fill each wrapper with approximately one heaping tablespoon.
-dip finger in water and wet the edge of one half of wrapper.
-pinch closed to form dumpling, then crimp edges to make sure they stay shut.
STEAM DUMPLINGS IN 4 INCHES OF BOILING WATER FOR 2-3 MINUTES
Serve with Ginger Dipping Sauce:
1/2 cup soy sauce
1/2 cup rice vinegar
3 Tbsp chopped fresh ginger
2 Tbsp sugar
Check out these links for more Korean recipes and foods facts: