Making Kimchi dumplings with homemade dumpling skin
It's a dumpling making made with homemade dumpling skin. There's no recipe for dumpling filling because my sister's mother-in-law gave it to me.
6 serving
Within 60 minutes
우진맘
Ingredients
  • Flour
    1cup
  • Eggs
    1ea
  • Kimchi dumplings
  • Water
    60~70cc
  • Salt
    little
Cooking Steps
STEP 1/12
Dumpling skin... Put 60-70cc of water in a cup of flour, add a little salt, and then ripen it in the refrigerator for more than 30 minutes. I made it long with my hands, so I roughly cut it with a knife.
STEP 2/12
After you press down on the dough with your hands, use a rolling pin to make it look pretty
STEP 3/12
Put the filling in, put some water on the part to seal it, and make it like a crescent moon.
STEP 4/12
Put some water on the area you're going to seal it so that it doesn't
STEP 5/12
I made the remaining dough like this to make rolled dumplings. It's too thick, so I put an egg in it, but it's a little tight.
STEP 6/12
The order of making rolled dumplings is... Flour. - Egg water. - Flour. Make sure to put one more layer of flour at the end.
STEP 7/12
Like this
STEP 8/12
In a boiling steamer, cook it over high heat for about 10 minutesKimchi dumplings in the lower section
STEP 9/12
If you steam it with a rolled dumpling or bamboo steamer in the upper compartment, you don't need cotton cloth. It's very good.
STEP 10/12
It's steaming~~
STEP 11/12
I roughly put flour on it, so I can see lumps of flour here and thereI can't finish it, so I'll leave it in the freezer and put it in one by one when I make ramen. It's going to be all right in the ramen. The dumplings are kind of spicy~My hand tiles~
STEP 12/12
Dumplings look really good. The dumplings are shining
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