Tried our hands at kimchi dumplings last night. The recipe is too complicated for me to lay out immediately, but I'll try to add to this post as thoughts come to me.
We used J's grandmother's instructions for making dumpling dough. Basically you mix flower and iced water until the dough comes together. Then you let the dough rest for a few hours. J was in charge of rolling while I filled. 
The filling was ground pork mixed with plenty of kimchi juice. J was in charge of stirring like crazy to create a sticky paste of pork, juice, and chopped green onions. I was in charge of chopping the napa kimchi into tiny pieces and squeezing as much liquid out of them as possible.
1 comments:
They were so yummy - the dumpling dough wrapper was superb - C
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