I LOVE dumplings, but I’ve never made them by myself because they’re a lot of work. So I thought of an easier and much faster way of making them that I think actually ended up tasting even better! I love the communal aspect of dumplings too, but you gotta do what you gotta do when the craving hits…
[I also documented the process and technique in a video if you’re interested in trying!](https://youtu.be/rw7yL1sbtDA)
Recipe:
Dumpling wrappers (store-bought or homemade)
Filling:
2 pounds of 80% lean ground pork
1 bunch of green scallions
1 bunch of watercress or minari (can substitute for however much finely chopped cabbage you’d like)
2 cups of kimchi (optional)
4 tbsp soy sauce
4 tbsp sesame oil
Salt (1-1.5% of the weight of your pork)
Pepper to taste
For a vegetarian filling, replace pork with equal parts firm tofu and your choice of mushrooms. Use vegetarian kimchi. Blend up the tofu and mushrooms so they’re somewhere between crumbly and smooth (if it’s too smooth, the texture gets weird)
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I love the idea of a dumpling Taco/tostada…
So much so next time I make dumplings I’m stuffing it with Taco meat to make a Taco dumpling.
2 Comments
I LOVE dumplings, but I’ve never made them by myself because they’re a lot of work. So I thought of an easier and much faster way of making them that I think actually ended up tasting even better! I love the communal aspect of dumplings too, but you gotta do what you gotta do when the craving hits…
[I also documented the process and technique in a video if you’re interested in trying!](https://youtu.be/rw7yL1sbtDA)
Recipe:
Dumpling wrappers (store-bought or homemade)
Filling:
2 pounds of 80% lean ground pork
1 bunch of green scallions
1 bunch of watercress or minari (can substitute for however much finely chopped cabbage you’d like)
2 cups of kimchi (optional)
4 tbsp soy sauce
4 tbsp sesame oil
Salt (1-1.5% of the weight of your pork)
Pepper to taste
For a vegetarian filling, replace pork with equal parts firm tofu and your choice of mushrooms. Use vegetarian kimchi. Blend up the tofu and mushrooms so they’re somewhere between crumbly and smooth (if it’s too smooth, the texture gets weird)
I love the idea of a dumpling Taco/tostada…
So much so next time I make dumplings I’m stuffing it with Taco meat to make a Taco dumpling.
Very nice