Making boiled dumplings
When there's a cold wind, my stomach is full!! Making boiled dumplings
3 serving
Within 0 minutes
김영미
Ingredients
  • Pork and minced meat
    1/2X600g
  • leek
    2handful
  • Flour
    2cup
  • Water
    7TS
  • Salt
    little
  • crushed garlic
    1spoon
  • leek
    1spoon
  • Cheongju
    1spoon
  • Oyster sauce
    1spoon
  • Sesame oil
    0.5spoon
  • grape seed oil
    1spoon
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/10
First, add 7 tablespoons of water to 2 cups of flour and knead it into a lump to make dumpling skin. Like making sujebi or kalguksu dough, knead it to make it smooth to some extent. If you have a kneader, you can use it
STEP 2/10
Put it in a plastic bag and put it in the refrigerator,
STEP 3/10
The point of boiled dumplings is chives! Wash the chives (2 handfuls) thoroughly and chop them finely.
STEP 4/10
When you buy pork, if you want me to make dumplings, I chop them up. You can grind it in a food processor like me.
STEP 5/10
Add chives and seasoning ingredients to the minced pork (300g = 1/2 geun) and mix them together,
STEP 6/10
Put on plastic gloves and knead until the dough is complete.
STEP 7/10
Take out the pre-made dumpling skin dough, take it off as much as your knuckles, sprinkle powder, and push it very thin with a rolling pin, and the life of a boiled dumpling is thin dumpling skin! The thinner it is, the more delicious it is and the wrinkled shape is pretty
STEP 8/10
Put an appropriate amount of filling in the dumpling and fold it into a half-moon shape to make wrinkles,
STEP 9/10
You can make it big enough so that it doesn't stick to you, put it in the freezer, take it out, and eat it as a snack
STEP 10/10
Put dumplings in boiling water and cook it for 3-5 minutes. If you float on the water, it's done!
Measure with a rice spoon and a paper cup.
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