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Photo: Ryan Liebe
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:6
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:1 hr 10 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDumplings2dried shiitake mushrooms1tablespooncanola or avocado oil¼cupfinely chopped onion1cupGat Kimchior other kimchi, squeezed dry and finely chopped1poundground pork2scallions, finely chopped2clovesgarlic, minced1teaspoonminced fresh ginger1teaspoontoasted sesame oil1teaspoonreduced-sodium soy sauce½teaspoongranulated sugar¼teaspoonsalt¼teaspoonground pepperAll-purpose flour for dusting36round dumpling wrappersSauce2tablespoonsreduced-sodium soy sauce2tablespoonsrice vinegar2tablespoonswater1tablespoonsesame oil1tablespoonsliced scallionChopped red chile & toasted sesame seeds to taste
Cook Mode(Keep screen awake)
Ingredients
Dumplings
2dried shiitake mushrooms
1tablespooncanola or avocado oil
¼cupfinely chopped onion
1cupGat Kimchior other kimchi, squeezed dry and finely chopped
1poundground pork
2scallions, finely chopped
2clovesgarlic, minced
1teaspoonminced fresh ginger
1teaspoontoasted sesame oil
1teaspoonreduced-sodium soy sauce
½teaspoongranulated sugar
¼teaspoonsalt
¼teaspoonground pepper
All-purpose flour for dusting
36round dumpling wrappers
Sauce
2tablespoonsreduced-sodium soy sauce
2tablespoonsrice vinegar
2tablespoonswater
1tablespoonsesame oil
1tablespoonsliced scallion
Chopped red chile & toasted sesame seeds to taste
DirectionsTo prepare dumplings: Soak shiitakes in a bowl of warm water for 15 minutes. Drain and squeeze out excess water. Remove and discard stems. Chop caps finely.Heat canola (or avocado) oil in a wok or large skillet over medium-high heat. Add onion and cook, stirring often, until softened and just starting to brown at the edges, about 1 minute. Add the shiitakes and cook, stirring occasionally, until dried and tender, about 2 minutes. Add kimchi and cook, stirring often, until the moisture has evaporated, about 2 minutes. Remove from heat and let cool for 10 minutes.Combine pork, finely chopped scallions, garlic, ginger, 1 teaspoon sesame oil, 1 teaspoon soy sauce, sugar, salt and pepper in a medium bowl. Add the kimchi mixture and mix until evenly distributed.Put a large pot of water on to boil. Line 2 baking sheets with parchment paper and dust generously with flour.Spoon about 1 heaping tablespoon filling in the center of a wrapper. Dip a finger in a small bowl of water to wet the edges of the wrapper. Fold over and firmly seal. Pleat the edges, if desired. Repeat with the remaining wrappers and filling. Place the dumplings on the prepared pans and cover with a slightly damp kitchen towel.Adjust heat so the water is at a gentle boil. Carefully add half the dumplings and gently stir so they don’t stick to the bottom. Cook until they float to the surface and the wrappers are tender, 6 to 8 minutes. Using a slotted spoon and letting excess water drip back into the pot, transfer the dumplings to a serving platter and cover to keep warm. Repeat with the remaining dumplings.Meanwhile, prepare sauce: Mix soy sauce, vinegar, water, sesame oil and sliced scallion along with red chile and sesame seeds to taste in a small bowl. Serve with the dumplings.To make aheadFreeze uncooked dumplings (Steps 1-5) in a single layer on a baking sheet, then transfer to a sealable plastic bag and freeze for up to 1 month. Cook from frozen.EquipmentParchment paperOriginally appeared: EatingWell Magazine, October 2021
Directions
To prepare dumplings: Soak shiitakes in a bowl of warm water for 15 minutes. Drain and squeeze out excess water. Remove and discard stems. Chop caps finely.Heat canola (or avocado) oil in a wok or large skillet over medium-high heat. Add onion and cook, stirring often, until softened and just starting to brown at the edges, about 1 minute. Add the shiitakes and cook, stirring occasionally, until dried and tender, about 2 minutes. Add kimchi and cook, stirring often, until the moisture has evaporated, about 2 minutes. Remove from heat and let cool for 10 minutes.Combine pork, finely chopped scallions, garlic, ginger, 1 teaspoon sesame oil, 1 teaspoon soy sauce, sugar, salt and pepper in a medium bowl. Add the kimchi mixture and mix until evenly distributed.Put a large pot of water on to boil. Line 2 baking sheets with parchment paper and dust generously with flour.Spoon about 1 heaping tablespoon filling in the center of a wrapper. Dip a finger in a small bowl of water to wet the edges of the wrapper. Fold over and firmly seal. Pleat the edges, if desired. Repeat with the remaining wrappers and filling. Place the dumplings on the prepared pans and cover with a slightly damp kitchen towel.Adjust heat so the water is at a gentle boil. Carefully add half the dumplings and gently stir so they don’t stick to the bottom. Cook until they float to the surface and the wrappers are tender, 6 to 8 minutes. Using a slotted spoon and letting excess water drip back into the pot, transfer the dumplings to a serving platter and cover to keep warm. Repeat with the remaining dumplings.Meanwhile, prepare sauce: Mix soy sauce, vinegar, water, sesame oil and sliced scallion along with red chile and sesame seeds to taste in a small bowl. Serve with the dumplings.To make aheadFreeze uncooked dumplings (Steps 1-5) in a single layer on a baking sheet, then transfer to a sealable plastic bag and freeze for up to 1 month. Cook from frozen.EquipmentParchment paper
To prepare dumplings: Soak shiitakes in a bowl of warm water for 15 minutes. Drain and squeeze out excess water. Remove and discard stems. Chop caps finely.
Heat canola (or avocado) oil in a wok or large skillet over medium-high heat. Add onion and cook, stirring often, until softened and just starting to brown at the edges, about 1 minute. Add the shiitakes and cook, stirring occasionally, until dried and tender, about 2 minutes. Add kimchi and cook, stirring often, until the moisture has evaporated, about 2 minutes. Remove from heat and let cool for 10 minutes.
Combine pork, finely chopped scallions, garlic, ginger, 1 teaspoon sesame oil, 1 teaspoon soy sauce, sugar, salt and pepper in a medium bowl. Add the kimchi mixture and mix until evenly distributed.
Put a large pot of water on to boil. Line 2 baking sheets with parchment paper and dust generously with flour.
Spoon about 1 heaping tablespoon filling in the center of a wrapper. Dip a finger in a small bowl of water to wet the edges of the wrapper. Fold over and firmly seal. Pleat the edges, if desired. Repeat with the remaining wrappers and filling. Place the dumplings on the prepared pans and cover with a slightly damp kitchen towel.
Adjust heat so the water is at a gentle boil. Carefully add half the dumplings and gently stir so they don’t stick to the bottom. Cook until they float to the surface and the wrappers are tender, 6 to 8 minutes. Using a slotted spoon and letting excess water drip back into the pot, transfer the dumplings to a serving platter and cover to keep warm. Repeat with the remaining dumplings.
Meanwhile, prepare sauce: Mix soy sauce, vinegar, water, sesame oil and sliced scallion along with red chile and sesame seeds to taste in a small bowl. Serve with the dumplings.
To make aheadFreeze uncooked dumplings (Steps 1-5) in a single layer on a baking sheet, then transfer to a sealable plastic bag and freeze for up to 1 month. Cook from frozen.
To make ahead
Freeze uncooked dumplings (Steps 1-5) in a single layer on a baking sheet, then transfer to a sealable plastic bag and freeze for up to 1 month. Cook from frozen.
EquipmentParchment paper
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)410Calories22gFat32gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
