Korean dumplings dumplings

The cooking process is not complicated at all and practically does not differ from the usual, familiar to everyone, dumplings.

We start with the test. It differs little from the usual one - many housewives use this recipe for ordinary dumplings and dumplings. Sift the flour into a deep bowl, mix with salt. We make a depression in the flour slide, drive an egg into it and pour in water. Knead the dough. It should turn out cool, so, depending on the weaving of flour, we can add a small amount of water or flour in the process. As soon as the dough has become homogeneous and elastic, we wrap it in plastic wrap and leave it to rest while the filling is being prepared.

Pork and beef are washed, dried and cut into small pieces suitable for grinding in a meat grinder. We pass the meat through a meat grinder. Onions and garlic are cleaned, washed and cut into small cubes. Green onions are also washed and finely chopped. Add all the vegetables and herbs to the meat. Add salt and ground pepper to taste.

Add tofu cheese to the minced meat. If there is too much brine in it, squeeze it out before adding it. Cabbage in Korean - kimchi - finely chop, add to meat and cheese. Pour in the soy sauce and stir the minced meat until smooth. You can stir with a fork or with your hands, the main thing is that the ingredients are well combined.

From the rested dough, we pinch off a large piece, roll out thinly and squeeze out circles - the basis for future dumplings. In the center of each we put a teaspoon of filling and pinch.

You can cook dumplings in different ways, but one of their most successful is for a couple. Turn on the steamer (insert a steamer sieve into a slow cooker or put a metal steamer in a saucepan), spread the dumplings and cook for a couple for 25-30 minutes. If desired, after the dumplings are ready, you can fry a little for a golden crust.

Served with herbs, we can supplement with your favorite sauces.

Bon appetit!