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Korean Dumplings

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 60
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 lb firm tofu
  • 1 bunch of Chinese or regular chives
  • 3 scallions
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 3 minced garlic cloves
  • 1/4 teaspoon ground black pepper
  • 2 cups mung bean sprouts
  • 1 pack of dumpling skins about 60
  • Sauce:
  • 1 tablespoon soy sauce
  • 1/2 teaspoon honey or sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon chopped green onion optional
  • 1/2 tsp sesame seeds optional

Method
 

  1. Add ground chicken to a large bowl
  2. Set tofu on a folded towel on a plate, cover with another plate and weigh it down with a few cans. Let drain for 15 minutes.
  3. After 15 minutes squeeze tofu dry and add to bowl
  4. Boil water and cook mung bean sprouts for 30 seconds. Drain and rinse under cold water. Squeeze dry and chop fine. Add to bowl
  5. Rinse and dry chives and scallions. Chop fine and add to bowl
  6. Add soy sauce, garlic, salt and black pepper to bowl
  7. Mix well
  8. Stuff and fold dumplings - here is a tutorial
  9. To serve with dipping sauce, fry in a shallow pan with oil
  10. To serve with broth, add to boiling broth and cook for 5 minutes
  11. To prepare dipping sauce, mix all ingredients listed above in a bowl.

Notes

You can freeze by laying on a cookie sheet until frozen solid and then transferring to a ziplock bag. Do not defrost before cooking