These dumplings have a bright, tangy flavor from sauerkraut that mimics kimchi beautifully. Combined with beef, tofu, noodles, and aromatics, they create a perfectly juicy and flavorful filling. This recipe makes about 48 dumplings.
Yield: 4 Dozens
Short Korean Lesson
- GiCho (기초) = Basic
- IRon (이론) = Theory
Video Instructions
Main Ingredients:
- 1 Pack Dumpling Wrappers (About 48 Pieces)
- 2 Generous Cups Sauerkraut (14 oz)
- 1 Cup Ground Beef
- 1 Cup Extra Firm Tofu (½ Pack)
- 1 Cup Cooked Glass Noodles (1.5 oz Uncooked)
- ½ Cup Green Onions
Seasoning Ingredients:
- 2 Tbsp Hot Pepper Powder
- 1½ Tbsp Garlic, Minced
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- ½ Tbsp Fish Sauce
- ⅛ tsp Black Pepper
Directions
Here are all the ingredients you’ll need: dumpling wrappers, sauerkraut, ground beef, extra-firm tofu, cooked glass noodles, and green onions. And for seasoning—hot pepper powder, garlic, soy sauce, sesame oil, fish sauce, and a touch of black pepper.
Here is the sauerkraut I’m using for this recipe: Silver Floss Shredded Sauerkraut. It has a crisp, clean tanginess that works perfectly as a kimchi substitute in dumplings. I personally recommend this brand because the texture holds up well and the flavor blends beautifully with the other ingredients.
Add 1.5 ounces of glass noodles in the boiling water. Cook over medium-high heat for about 8 minutes, or until the noodles turn soft and clear.
After 8 minutes, drain the noodles and rinse them once under cold water. Shake off as much water as possible. The cooked noodles should be about 1 cup in volume, ready to be chopped and added to the filling.
Cut the cooked noodles into small pieces, about 1 inch long. You can use a knife, which works perfectly fine, but today I used a vegetable chopper, and it made the process incredibly easy and fast.
Take 2 generous cups of sauerkraut and squeeze it firmly with both hands to remove as much liquid as possible. After draining, you should have about 14 oz of sauerkraut, which will help prevent the dumpling filling from becoming too watery and ensure a better texture.
Take ½ block (about 1 cup) of extra-firm tofu and wrap it in paper towels. Squeeze firmly to remove as much water as possible. This step is important to ensure the filling isn’t too wet and holds together nicely.
In a large mixing bowl, add the drained sauerkraut, ground beef, chopped cooked cellophane noodles, and pressed tofu. These will form the base of your dumpling filling.
Add all the seasoning ingredients to the bowl: 2 tablespoons of hot pepper powder, 1½ tablespoons of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, ½ tablespoon of fish sauce, and ⅛ teaspoon of black pepper.
Here’s a pack of dumpling wrappers we’ll be using for this recipe. One pack contains about 48 pieces, which is just the right amount for the filling we’ve prepared.
Take one dumpling wrapper and moisten the edges with a little water using your finger. This will help seal the dumpling properly when folding.
Place about 1 tablespoon of dumpling filling in the center of the wrapper. Be careful not to overfill, so it’s easier to fold and seal the dumpling.
Now I will show two ways to fold the dumplings. First, for pan-fried dumplings: in the photo, you can see the dumplings already folded. To see exactly how to fold them step by step, please check the video included in this post. This folding method will give you crispy bottoms and a perfect shape.
The second method is for dumplings in soup. In the photo, you can see the dumplings already folded for soup. To see exactly how to fold them step by step, please check the video included in this post. This folding method keeps the dumplings intact while cooking in broth.
Place a steamer over a pot of boiling water. Arrange the dumplings in the steamer, making sure they don’t touch each other. Cover with the lid and steam for about 12 minutes until fully cooked.
These dumplings are already perfectly spicy, salty, and tangy, so no dipping sauce is needed. Enjoy them straight from the steamer or pan—they’re delicious just as they are. Engjoy !!
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