Back to 36 servings filling 4 ounces ground beef 4 ounces ground pork 1 teaspoon dark soy sauce 1 teaspoon garlic, minced 1 teaspoon fresh ginger, minced 0.25 teaspoon sea salt black pepper, a few dashes 0.5 cup kimchi, finely chopped; drain or rinse if very salty 4 ounces bean sprouts 0.5 teaspoon sesame oil, for the sprouts 0.125 teaspoon salt, for the sprouts 8 ounces extra-firm tofu, pressed dry, then crumbled 0.5 teaspoon sesame oil, for the tofu 0.25 teaspoon salt, for the tofu 0.25 cup Korean chives or green onions, chopped wrapper dough 3 cups all-purpose flour, bread flour gives a chewier skin 2 teaspoons fine sea salt 0.75 cup water, plus 1 to 2 tablespoons as needed 1 tablespoon vegetable oil dipping sauce 0.25 cup soy sauce, for dipping sauce 2 tablespoons rice vinegar, for dipping sauce 1 teaspoon sesame oil, for dipping sauce 0.5 tablespoon gochugaru, for dipping sauce 1 teaspoon toasted sesame seeds, for dipping sauce
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1 Step 1: Mix the flour, salt, water and oil into a dough, adding 1 to 2 tablespoons more water if it is dry, and knead a few minutes until smooth.2 Step 2: Cover the dough with a damp towel and let it rest for 30 minutes to 1 hour.3 Step 3: Bring 4 cups of water to a boil, add the bean sprouts, and as soon as the water returns to a boil, remove from the heat. Drain, rinse in cold water and squeeze out the excess moisture, then roughly chop into 1/2-inch pieces.4 Step 4: Toss the chopped sprouts with the 1/2 teaspoon sesame oil and 1/8 teaspoon salt.5 Step 5: Press the tofu in a cloth to remove as much water as possible, then crumble it and season with the 1/2 teaspoon sesame oil and 1/4 teaspoon salt.6 Step 6: Season the ground beef and pork with the dark soy sauce, garlic, ginger, sea salt and black pepper, and mix well.7 Step 7: Add the chopped kimchi, sprouts, tofu and chives to the meat and mix until evenly combined to make the filling.8 Step 8: Divide the dough into 1 1/2-inch balls and roll each into a thin round about 4 inches across.9 Step 9: Place about two heaping spoonfuls of filling in the center of each wrapper, fold over and pinch the edges firmly to seal, pleating if you like. Keep finished dumplings on a floured tray, not touching.10 Step 10: Boil the dumplings in salted water for 10 to 15 minutes, until they float and the wrappers are tender, or steam them over boiling water for 10 to 15 minutes until the wrappers are translucent and the filling is cooked through.11 Step 11: Cook until the pork and beef are no longer pink and the filling is hot throughout; cut one open to check.12 Step 12: Whisk the soy sauce, rice vinegar, sesame oil, gochugaru and sesame seeds together and serve alongside the hot dumplings.getsaucepan.com/r/b5624ddf-f9cf-5c05-b8ce-dd751b939216
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