Kimchi Pork Dumplings Recipe by Jade Lai
This recipe is translated from Cookpad Taiwan. See original: 泡菜豬肉水餃 Cooking Instructions 1 Dissolve the salt in the water, then add to the flour in a mixing bowl. Mix until the flour and water are fully combined, then knead into a dough that is elastic, not sticky, and with no dry flour. The dough doesn't need to be perfectly smooth. 2 Let the dough rest for about 15 minutes. Place the dough in a plastic bag and let it relax for 15 minutes; this will make it softer and easier to roll out. While waiting, you can prepare the filling. 3 After resting, place the dough on your work surface and roll it into a long rope. If the dough is too large, divide it into 2 or 3 pieces and roll each into a rope. 4 Cut the rope into small pieces, each about 8 grams. Don't cut all at once to prevent them from drying out. Dust the pieces you plan to roll out right away with flour, and keep the rest in a plastic bag to maintain moisture. 5 Place each dough piece cut-side down on the table and flatten it with your hand into a small round disk. Lightly dust the surface with flour to prevent sticking. 6 Lightly dust your work surface with flour. Hold the small dough disk with your left thumb in the center and your index finger pinching the edge. (a) Use a rolling pin with your right hand to roll from the edge toward the center, using your left thumb as a guide—roll only to the center. (b) After each roll, return the rolling pin to the edge and rotate the dough about 60–90 degrees. Repeat until you have a round dumpling wrapper. Apply pressure only when rolling toward the center; just roll back gently when returning to the edge. 7 Place the ground pork in a bowl and mix by hand until it becomes sticky and cohesive before adding other ingredients. 8 Mix soy sauce, sesame oil, salt, and a pinch of pepper together, then add to the sticky ground pork and mix well. Add the chopped green onion and chopped, drained kimchi, and mix until evenly combined. 9 Scoop some filling into the center of each dumpling wrapper. Press the filling gently to pack it. Leave a border around the edge of the wrapper free of filling. Moisten the edge with water, fold the wrapper in half, and press to seal. 10 Bring a pot of water to a boil. Add the dumplings only after the water is boiling. Stir immediately to prevent sticking to the bottom. When the water returns to a boil, reduce to medium-low heat to avoid breaking the wrappers. Simmer uncovered for 5 minutes, then remove the dumplings. 1 Dissolve the salt in the water, then add to the flour in a mixing bowl. Mix until the flour and water are fully combined, then knead into a dough that is elastic, not sticky, and with no dry flour. The dough doesn't need to be perfectly smooth. 1 Dissolve the salt in the water, then add to the flour in a mixing bowl. Mix until the flour and water are fully combined, then knead into a dough that is elastic, not sticky, and with no dry flour. The dough doesn't need to be perfectly smooth. 2 Let the dough rest for about 15 minutes. Place the dough in a plastic bag and let it relax for 15 minutes; this will make it softer and easier to roll out. While waiting, you can prepare the filling. 2 Let the dough rest for about 15 minutes. Place the dough in a plastic bag and let it relax for 15 minutes; this will make it softer and easier to roll out. While waiting, you can prepare the filling. 3 After resting, place the dough on your work surface and roll it into a long rope. If the dough is too large, divide it into 2 or 3 pieces and roll each into a rope. 3 After resting, place the dough on your work surface and roll it into a long rope. If the dough is too large, divide it into 2 or 3 pieces and roll each into a rope. 4 Cut the rope into small pieces, each about 8 grams. Don't cut all at once to prevent them from drying out. Dust the pieces you plan to roll out right away with flour, and keep the rest in a plastic bag to maintain moisture. 4 Cut the rope into small pieces, each about 8 grams. Don't cut all at once to prevent them from drying out. Dust the pieces you plan to roll out right away with flour, and keep the rest in a plastic bag to maintain moisture. 5 Place each dough piece cut-side down on the table and flatten it with your hand into a small round disk. Lightly dust the surface with flour to prevent sticking. 5 Place each dough piece cut-side down on the table and flatten it with your hand into a small round disk. Lightly dust the surface with flour to prevent sticking. 6 Lightly dust your work surface with flour. Hold the small dough disk with your left thumb in the center and your index finger pinching the edge. (a) Use a rolling pin with your right hand to roll from the edge toward the center, using your left thumb as a guide—roll only to the center. (b) After each roll, return the rolling pin to the edge and rotate the dough about 60–90 degrees. Repeat until you have a round dumpling wrapper. Apply pressure only when rolling toward the center; just roll back gently when returning to the edge. 6 Lightly dust your work surface with flour. Hold the small dough disk with your left thumb in the center and your index finger pinching the edge. (a) Use a rolling pin with your right hand to roll from the edge toward the center, using your left thumb as a guide—roll only to the center. (b) After each roll, return the rolling pin to the edge and rotate the dough about 60–90 degrees. Repeat until you have a round dumpling wrapper. Apply pressure only when rolling toward the center; just roll back gently when returning to the edge. 7 Place the ground pork in a bowl and mix by hand until it becomes sticky and cohesive before adding other ingredients. 7 Place the ground pork in a bowl and mix by hand until it becomes sticky and cohesive before adding other ingredients. 8 Mix soy sauce, sesame oil, salt, and a pinch of pepper together, then add to the sticky ground pork and mix well. Add the chopped green onion and chopped, drained kimchi, and mix until evenly combined. 8 Mix soy sauce, sesame oil, salt, and a pinch of pepper together, then add to the sticky ground pork and mix well. Add the chopped green onion and chopped, drained kimchi, and mix until evenly combined. 9 Scoop some filling into the center of each dumpling wrapper. Press the filling gently to pack it. Leave a border around the edge of the wrapper free of filling. Moisten the edge with water, fold the wrapper in half, and press to seal. 9 Scoop some filling into the center of each dumpling wrapper. Press the filling gently to pack it. Leave a border around the edge of the wrapper free of filling. Moisten the edge with water, fold the wrapper in half, and press to seal. 10 Bring a pot of water to a boil. Add the dumplings only after the water is boiling. Stir immediately to prevent sticking to the bottom. When the water returns to a boil, reduce to medium-low heat to avoid breaking the wrappers. Simmer uncovered for 5 minutes, then remove the dumplings. 10 Bring a pot of water to a boil. Add the dumplings only after the water is boiling. Stir immediately to prevent sticking to the bottom. 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