On the menu of Korean restaurants you can often find such a dish as dumplings. Its recipe appeared many centuries ago in China. It is believed that it was in this country that dumplings first appeared. Already from China, the dish began to spread to other countries, overgrown with changes in the recipe, names and modifying in shape. Despite the difference in names, shapes and sizes, dumplings are a revered and traditional culinary element for each people.
Dish features
Dumplings, a recipe with a photo of which will be provided in the article, are dumplings in Korean. This is one of the most respected and popular dishes in the Asian country. There are two types of dumplings: fried and steamed or boiled. The filling can be varied: from meat, vegetables or seafood. If we talk about meat, then in Korea, most often used pork, chicken, lamb or beef. In modern restaurants there are even vegetarian dumplings with cabbage, garlic, mushroom filling.
It is believed that, according to the classic recipe, dumplings need to be steamed. Koreans say that the dish is absorbed so quickly and retains all its benefits. In addition, boiled dumplings are less caloric than their fried counterparts. A variety of fillings, which is used in the preparation of dumplings, will satisfy the taste of any moody gourmet.
With pork
To begin with, pay attention to the recipe for dumplings with meat. This is the most popular and common dish in Korea. Pork is usually used for cooking, but it can be replaced with beef or chicken.
List of ingredients
- To prepare the dough you will need: 230 ml of boiling water, 280 g of flour, a pinch of salt.
- For the meat filling it is necessary to prepare: 320 g of meat, half a spoonful of salt, a spoonful of sugar, half a spoonful of soda, a pinch of pepper, three tablespoons of water, a spoonful of dark soy sauce, two tablespoons of sesame oil, 120 g finely chopped Beijing cabbage, green onion, finely chopped fresh ginger, 4 cloves of garlic.
- To prepare the sauce, take: a spoonful of sesame oil, 2 tablespoons of soy sauce, fresh herbs, garlic, red chilli.
- For frying: 80 ml of water, olive oil.
How to cook a dish
Cooking begins with the dough. It is made from sifted flour, boiling water and a pinch of salt. Some housewives say the Korean dumplings recipe does not tolerate the use of kitchen tools. Only female hands should take part in kneading the dough.
After all the ingredients have been carefully mixed together, put the mixture on the work surface and knead it for 12 minutes. At the end of this procedure, the dough should become elastic and very flexible. Divide it into 2 parts. From each we form a ball. The balls are placed in cling film and put in the refrigerator for 20 minutes.
The second step in the dumping recipe will be the filling. It is advisable not to use ready-made minced meat for cooking. Korean housewives chop a piece of pork with a sharp knife to the state of mincemeat. So the filling will turn out more juicy and tasty. Now we shift the minced meat into a container, add soda, flour, pepper, sugar. Mix. Next are the vegetables: cabbage, ginger, garlic and onions. Again, mix all the ingredients together, cover the bowl with plastic wrap, remove to a cold place for 25 minutes.
After the filling and the dough "rested", we get to work. Lightly sprinkle the working surface with sieve flour. From two balls we form 4 identical sausages. We lay them next to each other and cut them in half. Then we will do the same manipulations, we will get 8 equal parts. As a result, there should be 16 identical parts.
Cover them with plastic wrap. We will take one piece for work. We form a ball from a piece. We roll out a disk from it, the diameter of which is not more than 8 cm. We cover the blanks with a towel. If you do not use polyethylene and kitchen towels, the quality of the prepared dough can quickly deteriorate, as it is very delicate and elastic, dries quickly and loses its appearance and properties.
Pulling out every thin disk from under the towel, carefully place it on the table and place a teaspoon of the filling in the center. We gently pinch the edges, connecting them so that the filling does not leak. And again, with a towel, we cover the finished dumplings.
The recipe is quite simple, the main thing is to follow the steps and remember the small nuances in the preparation.
With beef and shrimp
These dumplings are often cooked in Singapore, but in Seoul, restaurants use seafood for cooking. The combination of seafood and meat is perhaps the second most popular recipe for Korean dumpling dumplings. The cooking process is exactly the same as described above. The difference will only be in the ingredients for the filling.
Required Products:
- 240 g of flour;
- 520 g minced pork;
- 120 ml of boiling water;
- a spoonful of oil;
- the same amount of soy sauce and fish sauce;
- 560 g boiled peeled shrimp;
- ground black pepper;
- a lot of green onions;
- a couple of spoons of chopped garlic.
Cooking
As for cooking dumplings, there is no secret here. The water begins to boil, pour the dumplings and cook until tender.
What about hot Korean dumplings? There is a certain ritual. Oil is poured into a huge frying pan (wok) at the rate of a spoon for 2-3 dumplings. The oil warms up well, then dumplings fit into it. Dumplings are fried until a crispy brown crust appears. As a rule, it is 3-4 minutes on each side. As soon as the crust has appeared, you need to pour 120 ml of water into the pan. Close the lid tightly and simmer the dumplings for 10 minutes.
When the water has almost evaporated, the dumplings are ready in Korean. Serve them with soy sauce or green salad.