KOREAN FOOD STYLE

Kimchi Dumplings

Makes 24 dumplingsIngredients:1 pack dumpling wrappers (round-shaped)Oil, for pan-frying150 ml water, for steamingChinese black vinegar or Japanese ponzu, for dippingFor the Filling:8 oz ground beef4 oz shelled and deveined shrimp, cut into small pieces2 oz kimchi, squeeze and discard the excess kimchi juice and then finely sliced1 heaping teaspoon grated ginger1 tablespoon chopped scallion2 tablespoons soy sauce

1/2 teaspoon sesame oil3 dashes white pepperPinch of saltMethod:1. Prepare the filling by combining all the ingredients together. Use a spoon to mix well.2. To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. Do not overfill.3. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper.4. Fold the dumpling to form a half-moon shape and pinch the edges backward to look like a Chinese ingot. Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.5. Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings on the skillet or pan. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn over and pan-fry the other side until light brown.6. Add the water to the skillet or pan and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.7. Add some oil to the pan again and continue to pan-fry the dumplings until the both sides turn golden brown and become crispy.8. Repeat steps 57 for the remaining dumplings.9. Serve the dumplings warm with the dipping sauce of your choice.