Recipe courtesy of Del Seoul
Recipe courtesy of Del Seoul
Episode:
Triple D Nation: Feel-Good Flavor
Korean Dumplings
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- Level: Intermediate
- Total: 9 hr (includes fermentation time)
- Active: 50 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 328
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 38 mg
- Sodium
- 268 mg
- Level: Intermediate
- Total: 9 hr (includes fermentation time)
- Active: 50 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 328
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 38 mg
- Sodium
- 268 mg
Ingredients
Dumpling Dough:
Filling:
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Directions
- For the dough: Combine the flour, water, oil and salt in a stand mixer and mix for 15 minutes. Place the dough in an airtight container and cold-ferment in fridge overnight.
- For the filling: Combine the beef, pork, egg, soybean oil, sesame oil, soy sauce, MSG, sugar, ginger, pepper and salt in a bowl or stand mixer. Mix until it has a paste-like texture, about 3 minutes. Fold in the chopped sweet potato noodles, chives and onions.
- Take the dough out of the refrigerator about 4 hours before shaping and allow the dough to come to room temperature. Shape the dough into 3-inch round discs with the thickness of a dime. Scoop 2 tablespoons dumpling filling into each dough disc and form the dumplings into the desired shape. Place the dumplings in a steamer basket and steam the dumplings for 15 minutes. Serve with soy sauce and vinegar.
