I can't believe 2014 is just a couple days away. This year seriously flew by! My 4th December goal was to make dumplings to prepare for the traditional Korean New Years Meal: Dumpling & Rice Cake Soup! This recipe was surprisingly easy, though a tad time consuming. But the labor is well worth it because in the end you have nearly 50-70 pieces of dumplings made (depending on how big/small you make it)!
This recipe is great because it's pretty straightforward, easy on the wallet and extremely freezer friendly! All you need is a few mixing bowls, clean hands and a few hours to spare. It's totally worth the labor of love! We've been eating these dumplings here and there when we aren't feeling like making anything new. So far, Eugene LOVES them so I'll definitely be making them again soon!
Pork & Beef Dumpling Recipe
Recipe Adapted from Maangchi
Ingredients
- 1 Cup of ground pork
- 2 Cups of ground beef
- 2 Cups of Asian Chives, chopped
- 5-6 Shiitake mushrooms
- 1/2 of an onion
- 1/2 package of tofu
- 7 cloves of garlic, minced
Ingredients to keep handy:
- Salt
- Sugar
- Sesame Oil
- Vegetable oil
- Fish sauce
- Egg
- Wonton skins (1-2 packs, containing 50-60 pieces)
Dumpling Filling Recipe
1. Place ground beef and ground pork into a large mixing bowl.
2. Add 1 tsp of salt, 1 Tbsp of sesame oil, 1/2 tsp of ground pepper and mix it together by hand.
3. Wash and dry asian chives completely. Chop/mince 2 cups of asian chives. Add Tbsp of EVOO and mix the chopped chives in a small bowl. Add chives with the meat in the large mixing bowl.
4. Soak shiitake mushrooms in a bowl of water for 1-2 hours. Squeeze water out of the mushrooms and chop into very small pieces. Dice onion into very small pieces. Put mushrooms and onion into a small bowl. Add 1 tsp of soy sauce, 1 tsp of sugar, 2 tsp of sesame oil. Mix by hand and include into large bow of meat/chives.
5. Drain 1/2 of package of tofu and squeeze as much water out as possible - either by a cotton cloth or paper towel (be careful - the paper towels rip!) Add a pinch of salt and 1 tsp of sesame oil. Mix by hand and include in large bowl.
6. Mince your garlic cloves and add in large bowl. Mix all ingredients together by hand.
7. Use a spoon to scoop your filling into the wonton skins. Use your finger to wet the perimeter and fold using these techniques.
Line on a baking sheet or cutting board covered with foil and/or cling wrap. If you need to stack it/double layer it, be sure to put a sheet of cling wrap over the first layer, in between the 1st and 2nd layer of dumplings. Freeze overnight. Place dumplings in a large zip lock bag and keep it in the freezer until ready to use!
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For a quick easy meal, make broth with 4-5 anchovies in a pot of water with half of an onion.
Allow the broth to come to a boil and remove the onion/anchovies, discard. Drop a handful of dumplings into the boiling broth. When the dumplings begin to float to the top, you know they are just about done. Add chopped onions, garlic, mushrooms and green onions. Season with sesame oil, white pepper and soy sauce (I use gook ganjang aka soup soysauce) to taste.
Voila~ Dumpling Soup! We're all ready for new years! :)
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