Hi Aeri’s Kitchen friends. Today I’m going to make two homemade dumplings. I’ve already shared some dumpling recipes with you before, but today’s recipe will be very interesting in that you can make delicious dumplings without dumpling wrappers. I’ll explain how to make these unique dumplings in detail with useful tips, so just trust me and follow along. Shall we start?
Yield: 2 Dozens
Short Korean Lesson
- BeonYeok (번역) = Translation
- TongYeok (통역) = Interpreting
- 1 Cup Ground Beef or Pork (½ lb)
- 1 Cup Firm Tofu (½ Pack, 7 oz)
- 2 Cups Mung Bean Sprouts (6 oz)
- ⅓ Cup Garlic Chives
- ⅓ Cup Green Onions
- ⅓ Cup Onion
- 1 Egg
- ¼ Cup All Purpose Flour
- ¼ Cup Cornstarch or Potato Starch
Kimchi Meat Dumpling Filling Ingredients:
- 1 Cup Normal Dumping Filling
- 1 Cup Well Fermented Kimchi
- 1 tsp Hot Pepper Powder
- 1 Tbsp Soy Sauce
- 1 Tbsp Garlic, Minced
- 2 tsp Plum Extract Syrup
- 1 tsp Sugar
- 1 tsp Sesame Oil
- ¼ tsp Black Pepper
- ⅛ tsp Salt
- 2 Pinches Ginger Powder
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- ½ tsp Vinegar
- ¼ tsp Sugar
- ¼ tsp Hot Pepper Powder (Optional)
First, obtain about 2 cups of mung bean sprouts. I already removed the bad parts and washed them good.
Put the mung bean sprouts in the boiling water. Bring the water back to a boil and cook the mung bean sprouts for 12 minutes on medium-high.
Meanwhile, finely chop other the vegetable ingredients: ⅓ cup each of garlic chives, green onions, and onion.
We also need a half pack of firm tofu, which is about 1 cup.
Gently wrap the tofu with some cheesecloth or paper towels and squeeze out the water. If you do this once or twice, most of the liquid will be removed from the tofu.
Break the tofu with your hands to make it crumble.
By now, the mung bean sprout will be done cooking. Drain out the water, let them cool little bit, and then squeeze out the water. Finely chop up the sprouts. Squeeze out one more time to remove the extra liquid. It is important get rid of the water from the dumpling filling.
For the normal meat dumplings, you can use either 1 cup of beef or pork. You can also use a mix of each. I will use all beef today.
In a large mixing bowl, add the meat, tofu, and all the chopped veggies.
Break 1 egg and season the filling ingredients with 1 Tbsp soy sauce, 1 Tbsp minced garlic, 1 tsp sugar, 1 tsp sesame oil, ⅛ tsp salt, ¼ tsp black pepper, 2 pinches of ginger powder, and 2 tsp plum extract syrup. Here is the Korean plum extract syrup that you will see more often in my future videos. In Korea these days, we use this a lot for different dishes. It gives a nice fresh and sweet flavor to the dish.
Mix everything together. It is kind of fun to do this.
If you think all seasoning ingredients are blended well, take out a big spoonful which is about 2 Tbsp worth of the mixture. It should be about 1.1 oz.
Roll it into a ball with both hands. Use the same process for the rest of the filling. You will get about 14 pieces.
If you want to make Kimchi dumplings at the same time, in this step, take out about 1 cup of the normal dumpling filling.
Prepare about 1 cup of well fermented kimchi. Squeeze out the liquid from the kimchi and cut it into tiny chunks.
Combine the dumpling filling, the kimchi, and 1 tsp of hot pepper powder.
If you love something spicy, this kimchi dumpling can be the perfect choice.
In the same size and way, roll the kimchi dumpling balls. You will get about 10 pieces. In this step, start to boil the water to steam the dumplings later.
Finally, here is today’s magic trick to make dumplings without dumpling wrappers. We will use these all-purpose flour and starch powder. You can use either cornstarch or potato starch. Just mix a 1:1 ratio of flour and starch together. For this recipe, ¼ to ⅓ cup each will be enough.
Coat the dumpling balls one by one in the flour mixture. Here, I suggest you put some flour on a plate where you will put them when one, otherwise they can stick to the surface of the plate.
Use the same process for the rest of the dumpling balls. After these sit a while, you will notice that the surface changes like this. The powder turns into a dumpling wrapper.
Now, we will coat them one more time with the same flour mixture.
Since you rolled the dumpling balls in flour, these are called rolling dumplings in Korean. Finish rolling the rest of the dumplings. Let them set for a while.
Here is another tip. Brush the surface of the steamer with some oil, so that the dumplings will not stick to it after they are cooked.
Place some of the dumplings in a steamer, cover them with a lid, and cook them for about 12 minutes on medium-high.
After 12 minutes, you will have beautifully steamed dumplings.
If you want, you can fry them. For an even better choice though, if you have an air-fryer, try it. Spray some cooking oil on the tray and air-fry them for about 12-15 minutes at 350 degrees F. The flavor and texture will be amazing.
Serve the dumplings with the soy dipping sauce. For the dipping sauce, simply mix 1 Tbsp soy sauce, 1 Tbsp water, ½ tsp vinegar, ¼ tsp sugar, and ¼ tsp hot pepper powder (Optional). The kimchi dumplings are already salty and have enough, so you don’t need any dipping sauce for them. I hope you enjoy my rolling dumpling recipe. 🙂