Korean Dumplings

Korean Dumplings

Hello friends, welcome to Dumplings Recipe. Today we are going to make Korean Dumplings.

These colorful Korean dumplings are fall in a pocket. Vibrant-hued juice lends color to the skins, and veggies and tofu pack a nutritional punch.

preparation: 1 hour
cook: 1 hour 15 minutes
total: 2 hours 15 minutes
Servings: 8

Ingredients for making

For the Filling:

1 cup cellophane noodles
4 cups chopped cabbage
1 cup chopped onion
1 cup chopped bell pepper
1 medium carrot, chopped
1 tablespoon minced garlic
1 ½ teaspoons salt
1 pinch ground black pepper
1 tablespoon olive oil, or more as needed
1 cup crumbled firm tofu
2 tablespoons chopped scallions
2 tablespoons sesame oil

For the Dough:

5 cups all-purpose flour
1 cup beet juice
1 large egg, beaten
1 pinch salt

Directions for making Colorful Korean Dumplings

Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine–or, thin enough that it’s see-through, but not quite transparent.
Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.