purpleyoan

This is a beef and kimchi dumplings can be steamed or pan fried. I really liked the spiciness the kimchi added to the dumplings. Although just egg whites are required in the recipe below but the whole egg can be used as well.

Ingredients

• 450g of minced beef
• 2 cloves garlic, minced
• 1 tablespoon of ginger, minced
• 3 tablespoon of kimchi
• 1 cup/bunch of chopped scallions
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 egg white
• 1 tablespoon of cornstarch
• 1 tablespoon on ponzu
• 2 tablespoon of dark soy sauce
• 1 tablespoon of rice vinegar
• 1 package of dumpling wrappers

Directions

1. Mix together egg whites and cornstarch, it makes it easier to mix it with the other ingredients.
2. In a medium bowl, toss together all the ingredients above except dumpling wrappers, then add the egg whites and cornstarch mixture above.
3. To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Make sure it’s completely sealed. Then pinch the two ends of the semi circle together. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
4. If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.
5. To cook the dumplings, boil them or pan-fry them. To boil, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente.
6. To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated and all the residue oil to fry the dumplings for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
7. Serve with a mixture of equal portions of rice vinegar, soy sauce and honey.