Crispy Dumplings with Kimchi and Beef Filling | High-Appearance, Fail-Proof Recipe
Kimchi and beef filling paired with crispy ice flowers, the perfect way to celebrate the Winter Solstice! Koreans love wrapping kimchi in dumplings, and this is my first time trying this new filling—it's super delicious! The kimchi inside adds a mild spiciness with a hint of sourness, perfectly balancing the richness of the beef! Pan-fried to a crispy golden skin directly in the pan, the outer crust is delightfully crunchy. Switch up your dumpling game for the Winter Solstice and enjoy a feast!
Ingredients
Steps
Mix the ground beef with 1 tablespoon of oyster sauce, minced ginger, 2 tablespoons of soy sauce, 1/2 tablespoon of five-spice powder, and 1 tablespoon of salt. Stir well.
Heat 1 tablespoon of oil in a pan, stir-fry the beef until it changes color, drain the oil, and set aside.
Cook the glass noodles in boiling water until done and cut into small pieces.
Combine tofu, chives, glass noodles, onion, kimchi, and the cooked beef.
Add 1 tablespoon of salt and mix in a clockwise direction until evenly combined.
Roll out the wrapper dough and wrap the dumplings.
Heat 1 tablespoon of oil in a pan, arrange the dumplings, and pan-fry over medium-high heat for about 3 minutes until the bottoms are golden.
Add a cornstarch slurry with a water to starch ratio of 10:1. Pour in all the liquid. Cover with a lid and cook on low heat for about 8 minutes. Once the dumplings can move freely in the pan, place a plate over them and invert.
Serve and enjoy!