Pan-Fried Kimchi Dumplings with Fluffy Dough
Korean-Chinese · Organized from the video by Seonkyoung Longest
Official YouTube player — views and revenue go to the creator.
Ingredients
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
In a mixing bowl, combine 2 1/2 cup all purpose flour, 1 tsp active yeast, 2 tsp sugar, and 1 tsp baking powder. Mix with 3/4 cup + 2 tbsp hot water and 1 tbsp sesame oil using chopsticks first, then knead by hand until smooth.
💡 Use chopsticks first to prevent burning fingers during initial mixing.
- 2
Cover the dough with a damp towel and let it rise in a warm place for about 1.5 hours until doubled in size.
💡 A damp towel helps prevent the dough from drying out.
⏱ 1.5 hours
- 3
Cook 3 oz of Dangmyeon (glass noodles) according to package directions. When 2-3 minutes remain, add 8 oz of blanched beansprouts to the noodles.
💡 The exact amount of noodles is important for the filling ratio.
⏱ 2-3 minutes
- 4
In a large bowl, combine 1 lb ground meat, 14 oz squeezed/smashed tofu, 12 oz chopped kimchi, the cooked noodles/beansprouts, 4 oz chopped chives, 3-4 chopped green onions, and 6-8 cloves finely chopped garlic. Season with 2 tsp salt, 1 tbsp soy sauce, 1 tsp sugar, 2 tbsp sesame oil, and 1/2 tsp black pepper. Mix well and set aside.
💡 If you want extra spicy dumplings, add 1-2 finely chopped serrano peppers to the filling.
- 5
Divide the risen dough into two logs. Roll each log into a 2-inch thick strip, then divide into small balls. Let the balls rest for 5-10 minutes under a damp towel.
💡 If you want more dumplings, you can triple the dough recipe; the filling is designed to be plentiful.
⏱ 5-10 minutes
- 6
Roll each dough ball into a 4 to 4.5 inch wide wrapper. Ensure the edges are thinner than the center. Wet the edges with a bit of water, place 2 to 2.5 tbsp of filling in the middle, and pinch the edges to seal completely.
💡 Making the outer edges thinner helps prevent thick, doughy seams when pinching.
- 7
Dip the smooth side of the dumplings into a bowl of water, then into a bowl of mixed white and black sesame seeds. Let the assembled dumplings rest under a damp towel for 20-30 minutes.
💡 Resting the assembled dumplings makes them fluffier when cooked.
⏱ 20-30 minutes
- 8
Heat 2 tbsp of oil in a large skillet over medium to medium-low heat. Place dumplings sesame-side down and press them flat with your hand. Once the bottom is browned, flip them over.
💡 Pressing the dumplings helps ensure even contact with the pan.
🔥 medium-low heat
- 9
Pour 1/2 cup of water into the pan and cover with a slightly tilted lid to allow steam to escape. Cook until the water is absorbed and dumplings are cooked through.
💡 The tilted lid allows for controlled steaming.
🔥 steam
- 10
Serve as is, or with a dipping sauce made of 1 part soy sauce, 1 part vinegar, and 1 part chili oil/flakes.
💡 The filling is flavorful enough to eat without sauce, but a tangy dip is a great option.
Tips
- Use scissors to chop kimchi for a cleaner, easier process.
- Squeeze excess moisture from tofu to ensure a better mix with other ingredients.
- Keep unused dough covered with a damp towel to prevent drying.
- The dough is designed to be chewy and fluffy; the filling-to-dough ratio can be adjusted by making more dough if needed.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Seonkyoung Longest on YouTube