Grind the pork and season it with the meat seasoning.

Wash kimchi once, squeeze the water, and chop it finely. When I put in kimchi, I used to just shake off the insides, squeeze out the soup, and chop up the red ones, but when I saw the kimchi that grandmother put in the restaurant, I heard that they put in medium-sized white and red kimchi. They put kimchi with very little seasoning in it for about a week. So, I washed it with ripe kimchi water once, squeezed it out, and put it in, but the taste of kimchi doesn't feel too strong, so it's crunchy and refreshing, and it's okay to wash it once.

Prepare a hard tofu, crush it, wrap it in cotton cloth, and squeeze the water out.

I added 200g of the washed chives after trimming them, shake off the water and chop them finely.

I chopped up the green onions and put in about a cup and a half. Put all the ingredients together, break two eggs, add 5 tablespoons of sesame oil, add 3 tablespoons of red pepper powder and 0.5 tablespoons of salt to give it a spicy taste and mix well.

After making the filling, it already smells delicious. It's very simple without glass noodles and bean sprouts. It would taste better if I finished making dumpling skin, but I bought fresh dumpling skin from the market because it's made after work. Frozen dumpling skin takes a long time to melt and cracks a little, but raw dumpling skin is okay. If you put too much filling, it will explode. Add a spoonful of it in moderately. Apply water or egg whites to the edges of the dumpling skin and stick them together.

I bought 3 packs of 25 dumpling skins to make about 75 pieces, but there are 10 left. It wasn't enough because the filling was small. So it's 65.

Steam these dumplings in a steaming steamer for about 10 minutes. Please steam it with cotton cloth or paper foil like me.

Cool steamed dumplings on a strainer and freeze them in the freezer. You can put it in a zipper bag after the surface is frozen and store it in the freezer. You need to steam it and freeze it so it doesn't explode when you cook.

Do you want to take a look inside? The dumpling skin was chewy, fast, light, spicy, and refreshing because of kimchi. It was so delicious. If you fall in love with this taste, the dumplings you buy won't taste good. Kimchi dumplings that I made with a hint from a famous restaurant that is famous for their delicious dumplings. I strongly recommend it.