Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Dumplings
How it's done
Dough
Empty the flour into a bowl, pour in the water, mix, knead for approx. 5 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Filling
Mix the tofu, kimchi, courgette and salt. Place the mixture on a thin tea towel and squeeze out any excess liquid, leave to absorb in a sieve for approx. 15 mins., squeeze out again, transfer to a bowl. Add the spring onion and all the other ingredients up to and including the pepper, mix well.
To make the dumplings
Halve the dough, shape each half into a roll approx. 32 cm long. Cut each roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Place 1 tbsp of filling in the middle of each circle, fold into crescents. Place the ends on top of each other, press down firmly, fold up the edges.
Dumplings
Cook the dumplings in batches in simmering salted water for approx. 8 mins., remove with a slotted spoon, keep warm. Combine the soy sauce with all the other ingredients. Serve the dumplings with the sauce.
| Note: | This is a twist on Korean mandu and not the original recipe. |
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