Crisp and Refreshing Cucumber Dumplings (Gwasadu)
Master Chef Seo Yu-gu’s Wisdom: Crisp Cucumber and Julienne Dumplings (Gwasadu) – A Speciality for All Seasons
Introducing a ‘Gwasadu’ (Cucumber Julienne Dumplings) recipe, reinterpreted with a modern touch, inspired by ‘Jeongjoji’ Vol. 4, a collection of Joseon Dynasty culinary wisdom. These dumplings are a delightful fusion of the cucumber’s refreshing crunch and the juicy dumpling filling. Initially designed as a summer delicacy for hot days, they have evolved into a year-round specialty, cherished for their unique texture and flavor. While preserving the depth of traditional recipes, we’ve added our own creative twist to elevate the appeal of these dumplings, making them a favorite for all ages. These dumplings, highlighting the fresh and delicate taste of cucumber, are a testament to Master Chef Seo Yu-gu’s traditional recipe, reimagined for contemporary palates, making them a special dish for the whole family to enjoy.
Dumpling Ingredients- 100g minced beef (blood removed)
- 100g minced pork (blood removed)
- 50g rehydrated shiitake mushrooms (finely chopped)
- 20g rehydrated wood ear mushrooms (finely chopped)
- 30g chives or white parts of green onions (finely chopped)
- 200g cucumber
- 1 tsp coarse salt (for salting cucumber)
Dumpling Filling Seasoning- 2.5 Tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1/8 tsp black pepper
Sweet and Sour Dipping Sauce- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp vinegar
- 2 tsp water
- 2.5 Tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1/8 tsp black pepper
Sweet and Sour Dipping Sauce- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp vinegar
- 2 tsp water
Cooking Instructions
Step 1
1. Preparing the Dumpling Ingredients: Gather fresh cucumber, juicy minced beef and pork, fragrant shiitake and wood ear mushrooms, and crisp green onions.
Step 2
First, carefully remove the seeds from the cucumber. Then, julienne it thinly to get 200g. Removing the seeds ensures a cleaner texture.
Step 3
Add 1 tsp of coarse salt to the julienned cucumber and gently mix. Let it sit for 10 minutes to allow the cucumber to soften and release its moisture.
Step 4
While the cucumber is salting, finely chop the green onions and the rehydrated shiitake and wood ear mushrooms. The diverse mushroom flavors will enrich the dumpling filling.
Step 5
Use kitchen towels to thoroughly press and remove any blood from the minced beef and pork. Removing the blood is crucial for eliminating any gamey odor and achieving a clean taste.
Step 6
2. Making the Delicious Dumpling Filling: Combine all the prepared filling ingredients (minced meat, chopped mushrooms, chopped green onions) in a large bowl.
Step 7
Now, add the seasoning ingredients for the dumpling filling (2.5 Tbsp soy sauce, 2 tsp sugar, 2 tsp sesame oil, 1/8 tsp black pepper), measuring them precisely according to the recipe.
Step 8
Mix the filling ingredients and seasonings in the bowl. Stir in one direction until the mixture becomes cohesive and slightly sticky. This technique helps create a chewy and flavorful filling.
Step 9
Squeeze out as much water as possible from the salted cucumber juliennes using both hands. Excess moisture can make the dumpling wrappers soggy.
Step 10
You can make large dumplings or small, bite-sized ones. For easier handling and uniform size, I’ve portioned the cucumber juliennes beforehand. This makes the dumpling-wrapping process much smoother.
Step 11
3. Wrapping and Steaming the Dumplings: It’s time to wrap the dumplings! Feel free to shape them as you like. Lightly brush the edges of the dumpling wrappers with water as you seal them; this helps them stick together nicely and prevents them from opening during cooking.
Step 12
Before placing the dumplings on the steamer rack or mat, lightly brush the rack with sesame oil. This prevents the dumplings from sticking to the bottom. Alternatively, you can apply a very thin layer of sesame oil on the dumpling wrappers themselves.
Step 13
To further prevent sticking, you can wipe the steamer with a lightly oiled kitchen towel or use an oil spray on the steamer.
Step 14
Place the dumplings in a preheated steamer and steam for approximately 7 minutes. Since the dumplings are small, they cook relatively quickly.
Step 15
The steaming time may vary depending on the size of the dumplings and the amount of filling. Check for doneness and adjust the cooking time if necessary.
Step 16
Once steamed, immediately sprinkle the dumplings with a little cold water. This step makes the dumpling wrappers more moist and chewy, enhancing the overall texture and taste.
Step 17
4. Finishing and Plating: For an aesthetically pleasing presentation and added freshness, finely julienne some of the green part of the cucumber and use it as a garnish on top of the dumplings.
Step 18
Consider making a decorative pine nut shape using pine nut powder as an accompaniment. You can dip the dumplings in the prepared sweet and sour sauce, or serve them elegantly like this for guests, creating a special dining experience.
Step 19
These crisp cucumber julienne dumplings are a delightful specialty that can be enjoyed cool and light, whether on a hot summer day or a chilly winter evening.
Step 20
Savor the exquisite taste of these cucumber julienne dumplings, where the crispness of fresh cucumber meets the delightful texture of mushrooms and a chewy wrapper!
