Kim Chi Mun Doo Recipe

1

Ingredients

(500 mL) napa cabbage and sauté in 1 tbsp
(15 mL) vegetable oil until moisture evaporates.
Mix with 1 tsp (5 mL) Korean pepper
paste, 1 tbsp (15 mL) white vinegar and 1 tbsp
(15 mL) tomato paste. Not quite the same but
still delicious.
6 dried Chinese mushrooms, soaked in hot water
for 20 minutes and chopped
3/4 cup (175 mL) kim chi, drained and chopped
8 oz (250 g) ground pork
1 tsp (5 mL) chopped garlic
1/4 cup (50 mL) chopped green onions
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) soy sauce
Salt and freshly ground pepper
30 dumpling skins
1 egg yolk, beaten with 1 tsp (5 mL) water
Dipping Sauce
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) sugar
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) kim chi liquid

Preparation

Step 1

1. Combine mushrooms, kim chi, pork, garlic, onion, sesame oil and soy sauce. This may all be done in the food processor. Season well with salt and pepper. Fry a little piece in a skillet to check if seasoning is balanced.

2. Moisten edge of dumpling skin with egg and water mixture. Place a scant tablespoon (15 mL) of filling on each dumpling skin. Fold in half, pleating 1 side decoratively as you bring together. Place in a steamer basket.

3. Combine all ingredients for dipping sauce together.

4. Steam dumplings in a steamer over boiling water for about 5 to 7 minutes. Serve with dipping sauce.

Makes 30 dumplings