making stuffed dumplings
It's a savory and filling dumpling.
6 serving
Within 999 minutes
쟁이
Ingredients
  • the front legs of pork
    1.5X600g
  • Kimchi
    2.5piece
  • Host
    1X600g
  • Tofu
    2piece
  • Carrot
    1ea
  • King oyster mushroom
    4ea
  • egg
    8ea
  • leek
    1ea
  • Flour
    1kg
  • Water
    2+3/5cup
  • crushed garlic
    3spoon
  • chopped ginger
    1.5spoon
  • Salt
    little
  • ground pepper
    suitably
Cooking Steps
STEP 1/9
Wipe the blood off the meat and cut the oil into small pieces.
STEP 2/9
Shake off the insides of kimchi and wash it in water. Chop it into small pieces. Put it in a cotton pocket and squeeze the water tightly.
STEP 3/9
Blanch the bean sprouts and squeeze out the water and cut them into small pieces. Cut the mushrooms into pieces, steam them slightly in a steamer, cut them into small pieces, and squeeze the moisture.
STEP 4/9
Crush tofu with the back of a knife. Squeeze water into the cotton pocket.
STEP 5/9
Put the prepared ingredients in a bowl and mix them evenly with chopped carrots, chopped green onions, minced garlic, minced ginger, pepper powder, a little salt, and eggs. Divide the dumpling filling into a container and go to the refrigerator.
STEP 6/9
Put the flour on a sieve. Dividing the amount of water, kneading it, putting it in a plastic bag, tying it, and ripening it in the refrigerator for three to four hours.
STEP 7/9
Cut the dough into a certain size and press it in a circle to coat it with flour. Roll it thin and round to make dumpling skin.
STEP 8/9
Put the filling of the dumpling on the dumpling skin and fold it in half to prevent the filling from sticking out.
STEP 9/9
Boiled dumplings are steamed only slightly in a steamer, stored in a freezer, and sometimes cooked according to their purpose. When you boil dumplings, put them in boiling water and boil them. Boil the dumplings for another 5 minutes.
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