Forget Takeout: How to Make Authentic, Flavor-Packed Korean Dumplings at Home

Despite dumplings being a part of quite many cuisines across the world, those they prepare in Asia have something special in their taste that makes many people go back to ordering dumplings again and again.

However, the exquisite taste doesn’t mean you’ll have to spend hours in the kitchen to reach it. Just try this recipe for dumplings filled with meat, vegetables and, more importantly, Korean kimchi cabbage — the dish might become quite a frequent guest at your table after that.

Here’s what you need: About 320 g of flour, 1 egg, 100 ml of water, salt, 700 g of ground pork, 300 g of beef tenderloin, 1 onion, 3 cloves of garlic, 400 g of tofu, 1 kg of kimchi, ground black pepper to taste, 1 small bunch of green onions, 2 tbsp of soy sauce.

Start making dumplings by kneading the dough. To do this, sift the wheat flour and add a little salt. Make a well in the center, crack an egg into it, and add water. Begin kneading the dough. It should be soft and elastic. Once the dough reaches the desired consistency, shape it into a ball and set it aside to rest.

Rinse the meat, pat it dry, remove any membranes and tendons, and chop it into small pieces with a knife. Add grated onion and pressed garlic to the chopped meat. Stir the mixture, then add the crumbled tofu and cabbage. Finally, add the soy sauce and chopped green onions. Mix the filling until it is smooth.

Take out the dough and divide it into 3 parts. Roll each part into a sausage shape and cut into pieces. Roll each piece into a circle, place a teaspoon of filling in the center. Pinch the dough together at the top, forming a ridged seam.

Steam the dumplings for 25–30 minutes. Grease the bottom of the steamer with vegetable oil. If you don’t have a steamer, you can boil or fry the dumplings.