Ingredients
Dumplings
150 gram firm tofu
350 gram ground pork
100 gram Glass noodles
80 gram korean chives
80 gram Napa cabbage
200 gram beansprouts
80 gram leeks
17 gram Garlic
5 gram Ginger
30 gram dark soy sauce
18 gram Sesame oil
7 gram Sugar
4 gram Salt
5 gram Beef dashida
5 gram pepper
1 package dumpling skin
Sauce
2 tbsp soy sauce
1 tbsp Vinegar
1 tsp gochugaru powder
Tools
bowl
Directions
Dumplings
Step 1
Soak noodles in warm water hour prior. Boil for 3 mins, rinse under cold water, strain. cut up.
100 gram Glass noodles
Step 2
Blanch bean sprouts 4 mins, rinse under cold water, strain, cut.
200 gram beansprouts
Step 3
Squeeze water out of tofu, and cut into paste. Set aside
150 gram firm tofu
Step 4
Cut chives, cabbage, leeks. Grate garlic and ginger.
80 gram korean chives
80 gram Napa cabbage
80 gram leeks
17 gram Garlic
5 gram Ginger
Step 5
In large mixing bowl, combine pork, tofu, noodles, sprouts, chives, cabbage, leeks, ginger and garlic. Mix.
350 gram ground pork
150 gram firm tofu
100 gram Glass noodles
200 gram beansprouts
80 gram korean chives
80 gram Napa cabbage
80 gram leeks
5 gram Ginger
17 gram Garlic
bowl
Step 6
Add soy sauce, dashida, sugar, sesame oil, and pepper to pork mix and fully mix.
30 gram dark soy sauce
5 gram Beef dashida
7 gram Sugar
18 gram Sesame oil
5 gram pepper
Step 7
Use water to wet outside of dumpling skin, and fill with 1 tbsp of filling. Seal the middle first, then work your way out, pressing out air and making tight seal.
1 package dumpling skin
Step 8
Boil water for steamer, and once ready, lower heat to medium and steam dumplings 6 minutes. Serve with dipping sauce. Enjoy!
Sauce
Step 1
Combine all ingredients. Set aside.
2 tbsp soy sauce
1 tbsp Vinegar
1 tsp gochugaru powder
