Sunday, September 27, 2020

Sunday....Dumpling's day....Kimchi dumplings and Prawns dumplings

We love dumplings!....and we love the Korean way, filled with Kimchi or Prawns

Dumpling wrappers 

230 g water 
450g all-purpose flour

Heat the water until 80C. Take it out of the stove, and place it in a heat resistant bowl. Add the flour. With a wooden spoon, mix it. Then mix it with hands until you have a soft dough. Be careful because is very hot. Wrap it with a kitchen towel, and let it rest for 30 minutes. 

With a pasta machine or rolling pan, flatten the dough up to 3 mm. In a machine, is number 5. Cut small circles of dough.

Shrimp filling

5g fresh root ginger finely chopped
7 chives sliced (3 mm)
200g medium raw prawns peeled
1 tablespoon toasted sesame oil 
2 tablespoons rice wine 
2 tablespoons soy sauce 

In a food processor, place all the ingredients and mix them for 1 minute. Set aside 

Kimchi filling

3/4 cup of kimchi chopped
70 grams of rice noodles
2 boiled potatoes mashed
6 mushrooms chopped and stir fried.

Cook the rice noodles according to instructions and set aside. With a knife chop them, and mix it with the mashed potatoes, and the mushrooms. Add the kimchi, and combined them well.

In a dough circle, place 1 1/2 teaspoon of filling. Seal the dumpling, and cook it in a steamer for 4 minutes each side. Take them out, and stir fry with a little of olive oil. ENJOY!



1 comment:

  1. I made kimchi dumplings many many years ago and I know they are delicious. Thumbs up for you doing everything from scratch. Well done!