Sunday, January 1, 2012

Sasha's Kitchen: Veal Kimchi Dumplings

I've been on a dumpling kick recently.  I just can't get enough dumplings! Recently, I made some veal-kimchi dumplings that were spicy and delicious and we just couldn't get enough of them.  This recipe can also be made with chicken if you prefer.  The combination of kimchi and sriracha sauce lends a nice flavor.    I even made dumplings for New Years Eve for our cook at home dinner tradition, but I made my beef dumplings with Napa cabbage.  Happy and healthy new year to all my readers.  I have high personal hopes for the New Year and some important goals in mind.  I hope the new year brings everything you hope for.

Sasha's Kimchi Dumplings
1 lb ground veal (or ground chicken)
1 T sriracha sauce
4 T low sodium soy sauce
1 T sesame oil
10 oz diced kimchi
1 T diced ginger
1 T diced garlic
1 bunch of chives, diced
3 scallions, diced
2 T black of balsamic vinegar

Mix all of the ingredients for the dumplings together in a bowl.  Don't be afraid to use your hands.  You are going to need to do so to work everything together.  Be sure to chop of the ingredients finely.  Use circular dumpling wrappers and gold the dumplings as you prefer.  I usually made them with pleats, but I was lazy when I made these and simply made half moon shapes.  Use a bit of water to seal them together.  After you fold each dumpling, allow them to rest on parchment paper while you prepare the rest.  Its amazing how many of these a person can eat.  They are just so addictive!

To pan fry the dumplings, the following website provides a great primer on how to pan fry.  Line the finished dumplings on parchment paper before cooking so they don't stick.  Coat the bottom of a non stick pan with a couple tablespoons of canola oil.  Line the dumplings in the pan, crowded, smooth side down and cook over heat for two to three minutes.  Add about a half inch of water, cover with a lid and allow to cook for four to five minutes until the water is gone.  Then, remove the lid and flip the dumplings and cook another three minutes until nicely browned. 

Prepare a dumpling sauce of 2:1 soy sauce to balsamic vinegar and add a tablespoon each of sesame oil, garlic and ginger as well as plenty of sriracha sauce to add some heat if you prefer.  Dip the dumplings in the sauce and enjoy.

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