Korean Dumplings Recipe

Place the flour and salt in a large bowl and mix to combine.

Bring 1.5 cups water to a boil. Gradually pour the boiling water into the flour while stirring with a wooden spoon or chopsticks until the mixture resembles coarse crumbs.

Add the cold water and vegetable oil, then mix until the dough begins to come together. If dough is too dry, add up to 1 tbs more cold water; if too sticky, sprinkle a little flour.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Cover with a damp cloth or plastic wrap and let rest for at least 30 minutes (up to 1 hour). This relaxes the gluten and makes rolling easier.

After resting, divide the dough into 2 equal pieces. Roll each piece into a log about 1.25 inches (3 cm) in diameter. Cut into 24 equal pieces (for about 48 dumplings if you roll thin). Keep pieces covered to prevent drying.

Flatten each piece with your palm, then use a rolling pin to roll each into a round wrapper about 3–3.5 inches (7–9 cm) across, slightly thinner at the edges. Stack with a light dusting of flour between wrappers.

Prepare the napa cabbage: finely chop and place in a bowl. Sprinkle with 0.5 tsp salt, toss, and let sit for 10 minutes to draw out moisture.

After 10 minutes, squeeze the cabbage in a clean kitchen towel or between your hands to remove excess liquid. Measure – you should end up with about 1 to 1.25 cups squeezed cabbage. Discard liquid.

Crumble the tofu with your hands or a fork, then press in a towel to remove excess moisture. You want about 1/2 cup drained crumbled tofu.

Finely chop the scallions (both white and green parts).

In a large bowl combine ground meat, drained tofu, squeezed cabbage, chopped scallions, minced garlic, grated ginger, 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp gochugaru, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, and toasted sesame seeds if using. Mix thoroughly until the mixture is sticky and cohesive (this helps filling hold together). Taste a small pinch by cooking in a skillet to check seasoning and adjust soy/salt as needed.

Set up an assembly station with wrappers, filling bowl, a small bowl of water (for sealing), and a tray lined with parchment to place finished dumplings.

Place ~1 heaping teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of a wrapper. Dip your finger in water and wet the edge of the wrapper.

Fold the wrapper in half over the filling to form a half-moon. Press the center to seal, then pleat one side toward the center with 3–4 small pleats, pressing firmly to seal. Repeat on the other side if desired, or simply crimp the edge. Make sure dumplings are sealed well so filling doesn’t leak.

Place finished dumplings on the prepared tray, leaving space between them. Keep covered with a lightly damp cloth if not cooking immediately to prevent drying out.

Pan-fry and steam (recommended)

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs vegetable oil, spreading to coat the bottom.

Arrange dumplings in a single layer, flat side down, leaving small gaps between them. Cook 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the skillet (the oil may sputter) and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes until water has mostly evaporated and dumplings are cooked through.

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a serving plate.

Alternative — Boiling

Bring a large pot of water to a rolling boil. Add dumplings in batches (do not overcrowd). Stir gently to prevent sticking. When dumplings float, cook 2–3 minutes more until filling is cooked and wrappers are tender. Remove with a slotted spoon.

Alternative — Steaming

Line a steamer basket with cabbage leaves or parchment with holes. Arrange dumplings without touching. Steam over boiling water for 8–10 minutes until filling is cooked.

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 0.5 tsp sesame oil, 0.5 tsp gochugaru, 0.5 tsp sugar or honey, 1 tbs minced scallion, and 0.5 tsp toasted sesame seeds in a small bowl.

Taste and adjust: add a little more vinegar for tang, soy for saltiness, or a pinch of sugar if too sharp. Serve alongside hot dumplings.