2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Pelmeni is a traditional dish not only in Russia. They are loved even in Korea, only the recipe is different from what we are used to. If you want to diversify your menu with something outlandish, we offer you a recipe for Korean dumplings that will delight gourmets and just lovers of oriental cuisine with their unusual taste.
Ingredients
To prepare this dish you will need ingredients that are completely unexpected for dumplings, namely:
- bean sprouts - 1 cup;
- sauerkraut (kimchi) - faceted glass without brine;
- green onions - a few feathers;
- onions - one head;
- ground ginger - half teaspoon;
- tofu cheese - 200 grams;
- minced pork - 200 grams;
- egg yolk of one egg;
- soy sauce - a couple of teaspoons;
- sesame oil - a couple of teaspoons;
- sea s alt - at the tip of a knife.
In order for your Korean dumplings to be indistinguishable from the original,it is necessary to strictly observe the recipe and proportions of the components.
First stage
How does the preparation of dumplings begin? Of course, with the preparation of the filling. Korean dumplings are no exception. The initial task is to boil the bean sprouts for a couple of minutes, squeeze and grind them. Next, mix the sprouts with chopped cabbage, minced meat and two types of onions. Tofu cheese must be carefully squeezed with cheesecloth. This will prevent excess juice from coming in and preventing you from shaping the Korean dumplings neatly. Tofu should be cut into small pieces, mixed with egg yolk and added to the total mass. Now it remains to add soy sauce, sesame oil and s alt a little. Thoroughly mix the minced meat and put it in a colander so that the excess moisture in the glass. While the minced meat is settling, you need to start preparing the dough.
The dough for this dish should be prepared according to the usual recipe. Korean dumplings differ from Russian ones only in the filling. Sift the right amount of flour, make a small indentation in the middle of the slide. Mix one chicken egg and a pinch of s alt in half a glass of cold water. Pour the mixture into the flour and start gently - from the edge to the middle - knead the dough. It should be firm and elastic. If you knead soft dough, then during heat treatment it will break through, and your dumplings will lose their filling and aesthetic appearance, respectively.
Second stage
It is necessary to cut off small pieces from the dough and roll them out in a thin layer not exceeding two millimeters. If you want to make Korean large dumplings, take a cup with a diameter of about 6 centimeters. If you prefer a small size, choose a smaller diameter cup. Cut circles of the desired diameter from the rolled dough and dust them with flour to prevent them from sticking together. After all the dough is divided into rounds, proceed to laying out the filling on them. For this you need a teaspoon. Lay the minced meat in the middle of the circle, then pinch the edges to make a semicircle. You need to connect the semicircle so that you get a shape resembling an ear. To do this, connect both edges of the semicircle to each other. Ready dumplings should be laid out on a floured board, leaving a small distance between them.
How to cook
Once you've finished sculpting the Korean dumplings, you'll need to decide how you'll cook them. Traditionally, this dish is steamed. So the filling is juicy, and the dough is tender. Some housewives prefer to cook dumplings in broth - just like the usual Russian ones. Whichever method you choose, the taste of this dish will not change much. The most important thing is to respect the cooking time. Steamed Korean dumplings take 15 minutes to cook, and 5 minutes in broth after surfacing.
What to serve with
After your dumplings are cooked, you need to solve a very important question: what is served with this dish in Korea. The richness of the taste of this dish depends on the sauce, so it is important to approach this issue.responsibly. Experienced housewives recommend the following recipe: one tablespoon of water is mixed with a teaspoon of 9% vinegar, a tablespoon of soy sauce and a teaspoon of sugar are added. Then everything is mixed and sprinkled with a pinch of red ground pepper. Ready Korean dumpling should be taken with traditional chopsticks and, dipped in oriental spicy sauce, sent to the mouth.
Excellent taste and pleasure are guaranteed for you and your guests!
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