How to Make Korean Kimchi Dumplings Asian Cooking Recipe Cuisine

Korea Kimchi Dumplings

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 ¼ cups kimchi, coarsely chopped

5 oz zucchini, finely diced

¾ tsp salt

10 oz. firm tofu

2 large scallions, white and green part, finely chopped

2 large garlic cloves, minced and crushed to a paste

½ tsp black pepper

¼ tsp sugar

1 tbsp sesame oil

1 lb or 32 pcs. Dumpling wrappers about ¾ in. in diameter


Directions:

Process kimchi in a food processor until finely chopped. Expel kimchi juices by pressing thru a mesh strainer. Discard liquid and put kimchi in a bowl.

Toss zucchini with ¼ tsp of salt. Set aside for 15 minutes to draw excess moisture. Drain and rinse and try to remove as much water as possible. Add zucchini to the kimchi.

Wrap tofu in a towel and squeeze to remove the moisture and crumble the tofu. Add the crumbled tofu to the kimchi and zucchini. Add scallions and garlic and using a fork combine all the ingredients together.

Add remaining ½ tsp salt, pepper, sugar and sesame oil and mix well. Adjust seasoning now. Cover with plastic wrap and let sit in room temperature for 30 minutes. 

Scoop up 1 tbsp of filling onto your wrappers and fold into a half moon. Keep the finished dumplings covered with a dry towel.

Half fill a large pot with water, cover and bring to a boil over high heat. Add the dumpling by gently dropping them into the water. Make sure to keep them apart in the water to avoid sticking. Return water to a simmer and lower heat to maintain a gentle cooking temperature.

Cook for about 8 minutes or until they float to the top. Remove carefully from the water with a slotted spoon to allow excess water to drip off the dumpling. Serve hot!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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