Homemade Kimchi Dumplings

homemade dumplings steamed and plated
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Create your own supply of homemade dumplings in the freezer, ready to toss into soups, steam, or fry whenever that craving hits. I’ve whipped up four batches of these dumplings in just the past couple of months – they disappear in a flash!

Making dumplings with my kids has been a dream of mine for ages, and now that munchkin is old enough to join in, I’m in bliss! It brings back such sweet memories of when I used to help my grandma fold dumplings for New Year’s celebration. Whether it’s your friend or family, folding dumplings is so much more fun when you have company. So invite people to join in and make it an event!

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Homemade Kimchi Dumplings

Make your own stash of dumplings in the freezer, ready to add to soups, steam, or fry whenever you're craving them.

Course Main Course
Cuisine Korean
Author whiteblankspace

Ingredients

  • 5.3 oz / 150 g Korean vermicelli
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp mirin
  • 1 tsp salt
  • a pinch of black pepper
  • 2~3 cups kimchi
  • 4 tsp minced garlic
  • 1 block of firm tofu
  • 3 packages of dumpling wrappers

Instructions

  1. Begin by filling a large pot with water, aiming for about 6 quarts/5.7 liters. Bring the water to a rapid boil. Once the water is boiling, add the vermicelli to the pot. Boil the vermicelli for approximately 5 minutes or until it becomes soft enough to cut. Drain the water from the pot.
  2. Transfer the cooked vermicelli to a large bowl to allow it to cool down. Use kitchen shears to cut the vermicelli into pieces smaller than half an inch/ 1.3 centimeters in length.
  3. In a separate bowl, add ground pork and beef. Add sugar, soy sauce, toasted sesame oil, mirin, salt, and pepper. Mix well and set aside.
  4. In a separate bowl, place kimchi. Using kitchen shears, cut kimchi into fine pieces. Small pieces make it easier to fold into dumplings.
  5. Add the vermicelli, kimchi, and garlic to the bowl containing the meat. Pat the tofu dry using a paper towel, then crumble it into the bowl using your fingers. Mix all the ingredients in the bowl thoroughly until well combined.
  6. Divide the filling into smaller portions. Place the portions that you’re not using immediately into the fridge. Keep them refrigerated until you’re ready to fold the dumplings.
  7. Set up your dumpling station. Grab a small tray to place the dumplings on, along with your dumpling wrappers and a small bowl of water.
  8. Dip your finger into water and moisten the entire edge of a dumpling wrapper. Spoon approximately 2 teaspoons of filling into the center of the wrapper. Fold the wrapper in half to create a half-moon shape. Using your fingers, start from one end of the folded edge and pinch along the sealed edge to seal the dumpling. Continue pinching until you reach the other end. Place the folded dumplings on a tray in a single layer. Once the tray is full, transfer it to the freezer. If you need to layer more dumplings on the tray, you can use parchment paper to separate layers, placing them on top of the first layer.
  9. Once the dumplings are frozen, about 2~3 hours, transfer them into freezer-safe bags.

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