Making flat dumplings, making Daegu flat dumplings that go well
Seeing Lee Young-ja eating flat dumplings on TV makes me crave it. I'm going to make a flat dumpling today. I'll add only the glass noodles, but I'll add half and half the pork.
6 serving
Within 90 minutes
쿡쿡마미
Ingredients
  • Cellophane noodles
    100g
  • Pork and minced meat
    100g
  • Carrot
    little
  • Scallions
    little
  • cooking wine
    1T
  • ground pepper
    1t
  • Soy sauce
    1T
  • Sesame
    1T
  • the skin of skin
    1pack
  • Salt
    1t
  • Cooking oil
Cooking Steps
STEP 1/12
Soak the glass noodles in lukewarm water for 30 minutes. Boil the soaked glass noodles in boiling water. Cool the boiled glass noodles and chop them into 1cm pieces.
STEP 2/12
Chop the carrots and chives into small pieces.
STEP 3/12
Add carrots, chives, and glass noodles to minced pork and mix well. Season with 1T of cooking wine, 1t of salt, 1t of pepper, 1T of soy sauce, 1T of sesame seeds, 1T of sesame oil. Pepper and soy sauce. Add sesame oil and season.
STEP 4/12
Making flat dumplings - Apply a little bit of water to the dumpling skin as if it is in a circle. Scoop the marinated dumpling filling with a small spoon and place it on the dumpling skin.
STEP 5/12
Fold the dumpling skin in half and press it tightly.
STEP 6/12
Don't put too much filling. Remove air from the dumplings by rolling them with your palm.
STEP 7/12
I made all the flat dumplings. If you grill it right away, you can feel the crispness of the dumpling skin. Today, I'm going to boil and bake it to make it taste like soft and chewy flat dumpling.
STEP 8/12
Boiling flat dumplings - blanch dumplings with 1 tablespoon of oil in boiling water. Put it in boiling water and take it out as soon as it rises.
STEP 9/12
Put a little oil on it so it doesn't stick to each other.
STEP 10/12
How to store flat dumplings - Put them in disposable plastic and store them in the freezer
STEP 11/12
Defrost slightly, add plenty of oil, and bake crispy in a frying pan.
STEP 12/12
It's so delicious if you eat it with spicy and sour bibimmyeon.
The crispness of the dumpling skin is more important than the filling of the dumpling. Don't put too much filling. If you cook eggs with kids, it'll be a side dish and snack, so it'll kill two birds with one stone
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