Delicious Homemade Dumplings
Super Easy Dumpling Recipe Using Leftover Ingredients
I made these simple dumplings at home using leftover flour! They’re quick to make without needing special ingredients, and the taste is absolutely amazing. Just thinking about warm, freshly steamed dumplings makes my mouth water, doesn’t it?
Dumpling Wrapper Ingredients- 4 rice cups of glutinous flour (approx. 400g)
- 3/4 rice cup of warm water (approx. 150ml)
Cooking Instructions
Step 1
First, let’s prepare the flour and water for the dumpling wrappers. Measure 4 rice cups of glutinous flour. You’ll need about 3/4 of a rice cup of warm water. (Don’t add all the warm water at once; gradually add it while checking the dough’s consistency.)
Step 2
In a large bowl, combine the 4 cups of flour. Gradually add the warm water while mixing with a spatula or your hands until the dough comes together. If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit more warm water until it reaches a smooth, pliable consistency. Knead the dough until it’s smooth and round. (Tip: Kneading the dough for a longer time will result in chewier wrappers, but it can also make the dough too firm. Aim for about 50 kneads, or until the dough is no longer sticky and feels smooth. Your arm might get a little tired!)
Step 3
Shape the dough into a ball, cover it with plastic wrap, and let it rest for about 10 minutes. Then, use a rolling pin to thinly roll out the dough to about 2-3mm thickness. (Tip: Lightly sprinkle the work surface with extra flour to prevent the dough from sticking to the rolling pin. If you have leftover flour, you can also sprinkle it on top of the dough as you roll.)
Step 4
To create round dumpling wrappers, use a round cutter, the rim of a bowl, or even a rice bowl. Press down firmly with the bottom of the bowl to cut out circles from the dough. (Choose a cup or bowl that matches your desired dumpling size.)
Step 5
After cutting out the round wrappers, gather the leftover dough scraps, re-roll them, and cut out more wrappers. It’s best to use as much of the dough as possible.
Step 6
Place the cut dumpling wrappers on a tray or large plate, lightly dusted with flour, to prevent them from sticking together. If you don’t have enough extra flour, ensure each wrapper is separated and not overlapping. (Using extra flour here is key to preventing the wrappers from sticking.)
Step 7
Now, let’s prepare the dumpling filling. Take one 750g package of Baksul Donggeurangttaeng (store-bought pre-made patty). (This saves you the trouble of seasoning from scratch.)
Step 8
Finely chop the Donggeurangttaeng using a knife or a mortar and pestle. A mortar and pestle will yield a finer texture. If you don’t have one, you can also mash it with a spoon. The goal is to break it down into a consistency suitable for a dumpling filling.
Step 9
Place a portion of the mashed filling onto each dumpling wrapper. Lightly moisten the edges of the wrapper with water to help them seal. Fold and pleat the wrappers to create your desired dumpling shape. (Tip: If the wrapper edges feel dry, dip your fingertip in water and moisten the edges for a better seal. You can shape the dumplings however you like.)
Step 10
For kimchi dumplings, mix the mashed Donggeurangttaeng filling with finely chopped kimchi in a ratio of approximately 2 parts filling to 1 part kimchi. Squeeze out excess moisture from the kimchi. Then, in a pan with 2 Tbsp cooking oil over medium-low heat, sauté the kimchi with 2 Tbsp sesame oil, 1 Tbsp sugar, and 1 Tbsp corn syrup (using an ‘appa spoon’ for measurement). Mix the sautéed kimchi with the Donggeurangttaeng filling, and you’ll have delicious kimchi dumplings.
Step 11
If you have any leftover filling, you can store it for other dishes or enjoy it as is.
Step 12
Line a steamer basket with cheesecloth or parchment paper and arrange the dumplings on top, leaving space between them so they don’t stick. Bring water to a boil in the pot, then reduce the heat to medium and steam the dumplings for about 9-10 minutes. You can occasionally lift the lid to check if they are cooked through. (Tip: The wrappers should look translucent and the filling cooked.)
Step 13
The dumplings are ready when they are plump and the wrappers look shiny and translucent. Turn off the heat and carefully remove the dumplings from the steamer, arranging them on a nice plate.
Step 14
Freshly steamed dumplings are incredibly delicious! They are best enjoyed hot; they can become tough and less tasty as they cool down. You can serve them with a soy sauce-based dipping sauce if you like, but I enjoyed them on their own. Enjoy your meal!
