Kimchi Dumplings

Name: Kimchi Dumplings
Yield: makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Ingredients: 1 1/4 cups kimchi, coarsely chopped (remove scallions if present); 1 (5-ounce) zucchini, finely diced (about 1 cup); 1/2 teaspoon plus 1/4 teaspoon salt; 10 ounces firm tofu; 2 large scallions (white and green parts), finely chopped; 2 large cloves garlic, minced and crushed into a paste; 1/2 teaspoon black pepper; 1/4 teaspoon sugar; 1 tablespoon sesame oil; 1 pound Basic Dumpling Dough (page 22) or Extra Chewy Dough (page 23); 2/3 cup Korean Dipping Sauce (page 215)

December 9, 2011

Nothing says “Korean dumpling” more than one filled with kimchi, the spicy pickled cabbage that’s essential to the Korean table. Mandu are the Korean version of Chinese jiaozi and Japanese gyōza. The fillings often incorporate firm tofu as a binder and protein substitute—tofu is used in these kimchi mandu. In addition, the ground Korean red chile pepper used for making kimchi turns the filling a pretty orange color, and there’s plenty of garlic pungency to wake up the palate. Though these can be pan fried, deep-fried, and steamed, I love them boiled. The dryish filling gets a boost of succulence from the hot water bath. Purchased or homemade napa cabbage kimchi, especially older (stinkier) kimchi, works extra well. A side of shredded Korean or daikon radish tossed with a little salt and equal parts rice vinegar and sugar is a refreshing accompaniment.

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