I LOVE dumplings, because 1) they're cheap and 2) they're great meal prep because of how perfectly they freeze and reheat.
Only problem... they're a lot of work! Which is why they're traditionally a group/family activity. But I can't control the timing of my cravings. So I thought of an easier and much faster way of making them that I think actually ended up tasting even better!
On top of that, I tested if they freeze and reheat just as well as traditional dumplings, and thankfully they do, and now I have dumplings for weeks!
I also documented the process and technique in this video if you're interested in trying.
Recipe:
Dumpling wrappers (store-bought or homemade)
Filling:
2 pounds of 80% lean ground pork
1 bunch of green scallions
1 bunch of watercress or minari (can substitute for however much finely chopped cabbage you’d like)
2 cups of kimchi (optional)
4 tbsp soy sauce
4 tbsp sesame oil
Salt (1-1.5% of the weight of your pork)
Pepper to taste
For a vegetarian filling, replace pork with equal parts firm tofu and your choice of mushrooms. Use vegetarian kimchi. Blend up the tofu and mushrooms so they're somewhere between crumbly and smooth (if it's too smooth, the texture gets weird)
Technique:
Lay out your wrappers on a large plate or cutting board.
Grab a spoonful of filling and spread it thinly over the wrapper.
Pan fry in some oil over medium heat for 2-3 minutes on each side.
BOOM. That's it. You're done.
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