Dumplings - a traditional dish not only in Russia. They are loved even in Korea, only the recipe is different from what we are used to. If you want to diversify your menu with something outlandish, we offer you a recipe for Korean dumplings that will delight both gourmets and simply lovers of oriental cuisine with their unusual taste.
Ingredients
To prepare this dish, you will need completely unexpected ingredients for dumplings, namely:
- bean sprouts - 1 glass;
- pickled Beijing cabbage (kimchi) - a faceted glass without brine;
- green onions - a few feathers;
- onions - one head;
- ground ginger - half a teaspoon;
- tofu cheese - 200 grams;
- minced pork - 200 grams;
- egg yolk of one egg;
- soy sauce - a couple of teaspoons;
- sesame oil - a couple of teaspoons;
- sea salt - on the tip of a knife.
In order for your Korean dumplings to be indistinguishable from the original, you must strictly follow the recipe and the proportions of the components.
First step
Where does the preparation of ravioli begin? Of course, with the preparation of the filling. Korean dumplings are no exception. The initial task is to boil the bean sprouts for a couple of minutes, squeeze and chop them. Next, mix the sprouts with chopped cabbage, minced meat and two types of onions. Tofu cheese must be carefully squeezed with gauze. This will prevent the appearance of excess juice, which will not allow you to gently blind Korean dumplings. Tofu should be cut into small pieces, mix it with egg yolk and add to the total mass. Now it remains to add soy sauce, sesame oil and a little salt. Thoroughly mix the resulting stuffing and drop it into a colander to prevent excess moisture from the glass. While the minced meat settles, you need to do the dough preparation.
The dough for this dish must be prepared according to the usual recipe. Korean dumplings differ from Russian only in filling. Sift the right amount of flour, make a small depression in the middle of the slide. Mix half a glass of cold water with one chicken egg and a pinch of salt. Pour the mixture into the flour and start gently - from the edge to the middle - knead the dough. It should turn out elastic and elastic. If you knead soft dough, then during heat treatment it will break through, and your dumplings will lose their filling and aesthetic appearance, respectively.
Second phase
It is necessary to cut small pieces from the dough and roll them out with a thin layer not exceeding two millimeters. If you want to make Korean big dumplings, take a cup about 6 centimeters in diameter. If you prefer a small size, choose a smaller cup. Cut out the circles of the desired diameter from the rolled dough and sprinkle them with flour to prevent them from sticking together. After all the dough is divided into rounds, proceed to lay out the toppings on them. For this you need a teaspoon. Put the minced meat in the middle of the circle, then chip the edges to make a semicircle. You need to connect the semicircle so that a shape resembles an ear. To do this, connect both edges of the semicircle with each other. Ready dumplings need to be laid out on a board sprinkled with flour, leaving a small distance between them.
How to cook
Once you finish sculpting Korean dumplings, you will need to decide how you will cook them. Traditionally, this dish is steamed. So the filling is juicy, and the dough is tender. Some housewives prefer to cook dumplings in a broth - just like the usual Russian ones. Whatever method you choose, the taste of this dish will not change much. The most important thing is to observe the cooking time. Steamed Korean dumplings are cooked within 15 minutes, and in the broth - 5 minutes after surfacing.
What to serve
After your dumplings are cooked, it is necessary to solve a very important question: what is this dish served in Korea with. The saturation of the taste of this dish depends on the sauce, so it is important to approach this issue responsibly. Experienced housewives recommend the following recipe: one tablespoon of water is mixed with a teaspoon of vinegar 9%, a tablespoon of soy sauce and a teaspoon of sugar are added. Then everything is mixed and sprinkled with a pinch of red ground pepper. Ready Korean dumplings should be taken with traditional chopsticks and, dipped in oriental spicy sauce, sent to the mouth.
Excellent taste and pleasure are guaranteed to you and your guests!