Dumplings, Korean Style

Dumplings!

A friend once called dumplings a mouthful of meat and that's exactly what these Korean inspired dumplings are not!

I've mixed some silky tofu and kimchi in the minced meat to refine the texture and charge up the taste factor. And they are really a mean mouthful of goodness now. Try it, and you'l know what I mean.

Dumplings, Korean Style - makes 20-25
Ingredients
300g minced pork
200g silky tofu
200g kimchi, sliced into small pieces (squeeze out as much liquid as you can)
1 egg
Dumpling wrappers (the white ones are preferable to the yellow "wantan" ones for this)
Chinese 5 spice power
Soya sauce
Sesame oil

Dipping sauce
1 tablespoon of soya sauce
1 tablespoon of mirin
A few stalks of chives, cut finely

Preparation time: 25 mins
Cooking time: 10 mins
Level of difficulty: Easy peasy

Marinate the minced pork with soya sauce, sesame oil and a big dash of Chinese 5 spice sauce. Leave in the fridge for at least 2 hours.

Mix the pork, tofu and kimchi in a big mixing bowl. In a separate bowl, beat an egg and add this to the minced pork mixture.

With dry clean hands, peel off 1 dumpling wrapper and put a tablespoon of the minced mixture in the middle, leaving some space around the edges. Quickly moisten the edges with a little water and fold into a semi-circle. Check that there are no air bubbles trapped inside or it will break the wrapper when cooking.

Arrange in a steamer and steam for around 10 minutes. In the meantime, prepare the dipping sauce by mixing the ingredients together. Serve immediately.