좋아요 와 구독은 큰 힘이 됩니다. 감사합니다.
Hi Guys. Welcome back to MonkeySee MonkeyDo Cookbang kitchen
Today I’m showing you how to perfectly cook and store your dumpling.
Please watch the previous video to learn how to make these Kimchi dumplings.
You don’t need to understand the whole Korean taste. Be a “Monkey see, Monkey do”.
Then you can create this Korean taste at home Please “like”, “share” and “subscribe” to support MonkeySee MonkeyDo channel.. Thank you xo
1/ Keep dumpling social distances when cooking and cooling :p
2/ When pan frying dumplings, make sure you have the lid ready, and do not open the lid until the popping sound really slows down
3/ Pre-freeze fresh dumplings (again, apply dumpling social distances :p) before keeping in a zip bag to store in the freezer
4/If storing steamed dumplings in a large container. And you want to keep 2 or 3 layers of dumplings, lay a cling wrap in between layers for easier separation of the layers of dumplings.
*Ingredients for making Kimchi dumplings
1.2kg Well aged cabbage Kimchi – 묵은지
600g Minced pork – 돼지고기 민스
300g Tofu – 두부
7 Spring onion – 파
150g Chives – 부추
150g Korean Vermicelli noodle – 당면
Dumpling skins – 만두피
300g Bean sprout- 숙주
1 Egg – 계란 [Optional]
2 TBS Sesame oil – 참기름
Salt – 소금
Ground pepper – 후추
3 TBS Korean chilli pepper powder – 고춧가루
1 TBS Ginger powder – 생강가루
3 TBS Minced garlic – 다진마늘
2 TBS Soju or Mirin – 소주 또는 미린
2 TBS Sugar – 설탕
2 TBS Oyster sauce – 굴소스
2 TBS Korean soy sauce – 간장
TBS = Tablespoon (15ml) , tsp = Teaspoon – 5ml , 1 Cup = 250ml