Steamed Kimchi Dumplings
Drained napa kimchi, tofu and ground pork form the filling of these steamed half-moon dumplings.
- Prep
- 30 min
- Cook
- 15 min
Scale the recipe
Ingredients
- ripe napa cabbage kimchi Weight of fermented napa cabbage kimchi after squeezing out the brine
- 120 g
- Firm tofu
- 80 g
- Ground pork
- 120 g
- scallion
- 20 g
- Large round dumpling wrappers
- 16 pieces
Seasonings
- Garlic
- 5 g
- Brewed soy sauce
- 2/3 T
- sesame oil
- 2/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Squeeze and chop the kimchi
Squeeze the brine from 120 g of kimchi, then chop it finely.
-
Crumble and squeeze the tofu
Crumble 80 g of firm tofu and squeeze out its liquid in a clean cloth.
-
Mix the filling
Mix the kimchi and tofu with 120 g of ground pork, 20 g of chopped scallion, 5 g of minced garlic, 2/3 T of soy sauce and 2/3 T of sesame oil. Keep the filling covered in the refrigerator if you are not shaping it right away.
-
Portion the dumpling filling
Divide the filling evenly between the dumpling wrappers (16 pieces).
-
Moisten the edges
Lightly wet each edge with water.
-
Fold and seal the dumplings
Fold in half, push out the air and pinch to seal.
-
Arrange the dumplings in the steamer
Line the steamer with perforated parchment and space the dumplings apart.
-
Steam the dumplings
Once the water is boiling and steaming, cover and steam for 12–15 minutes.
-
Check the centre of the largest dumpling
Cook until the center of the largest dumpling holds at least 75°C for 1 minute.
-
Steam the remaining dumplings in batches
Work in batches if needed.
