Unique dumplings, duck meat, gungchae, steamed dumplings and fla
In the hot summer, I thought that if I eat better than other times, I can endure without losing my life, so I made steamed dumplings and flat fried dumplings with smoked duck meat today. I chopped up the gungchae to make it crisp.
3 serving
Within 60 minutes
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Ingredients
  • smoked duck
    200g
  • ripe kimchi
    100g
  • in a heap.o.d.d
    90g
  • leek
    50g
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • Garlic
    5ea
  • egg
    1ea
  • the skin of skin
    26piece
  • thick soy sauce
    1ts
  • the liquid of tuna
    1ts
  • sesame salt
    1TS
  • Sesame oil
    1ts
  • ground pepper
    little
  • thick soy sauce
    1TS
  • Vinegar
    1TS
  • ground pepper
    little
Cooking Steps
STEP 1/13
*Put smoked duck in boiling water Take it out and put it on a sieve.
*Or, spread the duck meat on a sieve and pour boiling water down. (This order may be omitted)
STEP 2/13
Blanch the soaked gungchae slightly in boiling water and rinse it in cold water.
STEP 3/13
Sieve the fat out of the duck meat and chop it.
STEP 4/13
*Mince the blanched gungchae finely and squeeze the water out.
*Rinse the ripe kimchi (or well-cooked kimchi) seasoning, mince it, and squeeze the water out.
STEP 5/13
Chop up the chives
STEP 6/13
Chop Cheongyang red pepper, red pepper, and garlic
STEP 7/13
Add minced duck meat, gungchae, chives, kimchi, cheongyang pepper, red pepper, garlic, soy sauce, tuna liquid, sesame oil, sesame salt, pepper, egg, mix and give dumpling filling.
STEP 8/13
Put water on the edge of the dumpling skin and make it with the filling
STEP 9/13
Make fried dumplings flat
STEP 10/13
*When the steam rises in the steamer, put dumplings, steam them over high heat for 7 to 8 minutes, turn off the heat, and let it steam for about 5 minutes.
STEP 11/13
Take out steamed dumplings and spread sesame oil evenly.
STEP 12/13
*For flat dumplings, put 2~3 tablespoons of water and 1 tablespoon of cooking oil in a pan and grill them.
*Bake it until it's golden brown.
STEP 13/13
*Make soy sauce, too.
*You can add chili powder to your preference.
*Soak dried pollack in water (34 hours) in advance. *Mince the soggy gungchae finely
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