Korean Dumplings

From Chung's K Food's video Watch the original

Learn how to make soft and juicy Korean dumplings from scratch, including the wrappers and filling. This recipe is fun and rewarding, perfect for a homemade meal.

• Cook 15 min
• Total 15 min

Ingredients

• 3 cups bread flour
• 2 pinches salt
• 1.5 tablespoons cooking oil
• 1 handful dangmyeon
• 1 to 1 ratio pork and beef
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon cooking wine
• 1 tablespoon sesame oil
• null ground pepper
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 0.5 tablespoon salt
• null ground pepper
• 1 egg

Instructions

1. Make the Dumpling Wrappers: Put 3 cups of bread flour in a bowl, add 2 pinches of salt and 1.5 tablespoons of cooking oil. Knead with warm water until it forms a dough, then let it set for 1 hour.
2. Roll Out the Dough: Sprinkle flour on a cutting board, cut the dough into small pieces, and roll them out thinly with a rolling pin.
3. Prepare the Filling: Soak a handful of dangmyeon in warm water for 30 minutes, grind the pork and beef, and mix with 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, and ground pepper.
4. Add Vegetables to the Filling: Blanch the soaked dangmyeon and mung bean sprouts, then mix with the seasoned meat, finely chopped onion, chives, and scallions. Add 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, 0.5 tablespoon of salt, ground pepper, and 1 egg.
5. Shape the Dumplings: Fill the dumpling wrappers with the filling, seal them tightly, and shape them as desired.
6. Steam the Dumplings: Steam the dumplings for about 15 minutes until cooked.
7. Prepare the Dipping Sauce: Mix chopped scallions, gochugaru, garlic, soy sauce, vinegar, sugar, and sesame seeds for a quick dipping sauce.

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