Prep time: 45 minutes
Cook time: 10 minutes
Makes 50 dumplings
-1 1/2 cups ripe kimchi, finely chopped
-1 block tofu, minced
-3 cup glass noodles, boiled, rinsed in cold water, drained, & then finely chopped
-1 1/2 cups bean sprouts, blanched, pat dry & minced
-1/2 onion, finely chopped
-2 tbsp chives, finely chopped
-6 garlic cloves, minced
1 tsp sea salt
-1/2 tsp black pepper
-1 tsp sesame oil
For dumpling skin:
-50 dumpling wrappers
-small bowl of water (to seal wrappers)
1/2 tbsp neutral cooking oil
-1/2 tbsp butter
*if you dislike or do not want to use it, can substitute with minced beef or pork.
Chop or mince all ingredients for the filling, as stated in ingredients list (if you want to avoid chopping all the ingredients, place the kimchi, tofu, glass noodles, been sprouts, onions, chives, and garlic into a food processor individually and pulse for a few seconds until desired size/texture).
Combine all the ingredients into a bowl and mix together.
Set up the wrapping station in the following order: dumpling wrappers, filling, small bowl of water, and finally a cookie sheet.
Place dumpling wrapper in the palm of your hand. Add about 2 tsp of filling into the center and then dip a finger into the water and lightly wet the edges of the wrapper. Seal the wrapper by connecting opposite of the wrapper and closing the wrapper end to end.
Once seal place on cookie and continue and sealing all the dumpling.
-Heat a pan on the stove to medium-low with a small amount of oil and butter in the pan. Once the pan is warm, place a few dumplings into the pan and flip every 2 minutes until golden brown. Do not overcrowd the pan.
Place the cookie sheet into the freezer for about 1 hour and then transfer the frozen dumplings into a ziplock bag and place them into the freezer. They can last up to 3 months frozen. (You can cook them directly from being frozen with the instructions above.)