King-size kimchi dumplings (Kimchi-Wangmandu: 김치왕만두)

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Nataniel
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    English name: King-size kimchi dumplings
    Korean name: 김치왕만두
    Romanized: Kimchi-wangmandu

    Ingredients (for 16 large dumplings)

    ½ pound beef brisket (or pork belly or pork shoulder), ground
    1 teaspoon worth of ginger, minced
    3 garlic cloves, peeled and minced
    2 teaspoons soy sauce
    1 tablespoon sugar
    1 tablespoon sesame oil
    1 teaspoon ground black pepper
    2 ounces dangmyeon (sweet potato starch noodles)
    1 cup of minced onion (½ a of large onion)
    1½ cups of chopped buchu, (substitute for 8 to 10 chopped green onions)
    1 cup of kimchi, chopped
    ⅓ cup worth medium firm tofu (100 grams: about 4 ounces)
    1 teaspoon salt
    vegetable oil
    a little flour to dust your fingers

    Dipping sauce:

    2 tablespoons soy sauce
    1 tablespoon white vinegar
    ¼ cup worth of chunks of onion
    1 jalapeño or Korean green chili pepper, chopped
    1 teaspoon sugar (optional)

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