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Steamed kimchi dumplings
Serves 4 Starters and mains
Ingredients
- 100g beef mince
- 100g firm tofu, crumbled
- 1 spring onion, trimmed and finely chopped
- 1 egg
- 2tbsp kimchi (see below), squeezed and finely chopped
- 2tbsp finely chopped Chinese/Korean chives
- 2tbsp sesame oil
- 1tbsp Korean soy sauce
- ½tsp salt
- pinch of freshly ground black pepper
For the dipping sauce
- 2tbsp soy sauce
- 2tbsp white vinegar
- 1tsp white sugar
- pinch of Korean chilli powder
- 20-30 white round wonton wrappers (or eggless wonton wrappers)
Kimchi (makes about 1kg)
- large Chinese cabbage, base trimmed, outer leaves removed, cut in half lengthways
- 215g coarse cooking salt
- ½ daikon, cut into thin 5cm batons
- 50g Chinese/Korean chives, cut into 3cm lengths
- 8 cloves garlic, minced
- 20g ginger, minced
- 4 spring onions, trimmed and sliced into 3cm lengths on the diagonal
- 80g Korean chilli powder
- 125ml water
- 70g Korean fish sauce
- 1tsp salt
Method
Place all the main ingredients in a large bowl. Mix with your hands until well combined and free of chunks. Place 1tsp of the filling in the centre of a wonton wrapper. Lightly dab water around the edge of the wrapper, then fold into a half-moon to enclose the filling. Crimp the edges with your fingers to ensure the dumpling is sealed. Repeat with the remaining filling and wonton wrappers.
Line a bamboo steamer with baking paper. Add the dumplings a few at a time and steam over boiling water for 5-8 minutes, until cooked through. Serve immediately with dipping sauce.
Kimchi
Can be stored in the fridge for up to 3 months.
Open the leaves of the cabbage halves and spread the salt evenly between the layers. Allow to sit for 4 hours, turning the cabbage every hour. Rinse the cabbage under cold running water several times, then leave to drain in a colander for 2 hours.
Place all the other ingredients in a large bowl and mix well. Take one half of the cabbage and, using your hands, stuff the filling in between the layers of the cabbage leaves. Repeat the process with the other half of the cabbage. Coat the entire cabbage with the filling. Tightly pack both cabbage halves into a clean, dry airtight container. Leave at room temperature overnight, then refrigerate for 2 days.
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