Kim Chi Mun Doo

By carabara14

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

Details

Servings 1
Adapted from lcbo.com

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