Korean Dumplings

Directions

For Dumpling Wrappers:

1. In a large mixing bowl, combine 2 cups flour, salt, and water.
2. Mix with a wooden spoon until a dough forms.
3. Knead by hand a few minutes to soften.
4. Place the dough in a plastic bag and let sit at room temperature for 10 to 30 minutes, until slightly softened.
5. Removing the dough, knead for 5 to 7 minutes, until smooth and elastic.
6. On a work surface dusted with flour, divide the dough into 2 equal pieces.
7. Set one aside, wrapped in plastic. Cut the other piece into 8 equal parts.
8. Roll out dough pieces to a 5 ½ to 6 inch round, slightly thinner on the edges than in the middle.
9. Divide and roll the other piece of dough for 16 rounds total.

For Filling:

10. In a large mixing bowl, gently combine the ground beef, onion, cabbage, tofu, and noodles.
11. In a small bowl, combine garlic, sesame oil, soy sauce, salt, and pepper. Pour this seasoning mixture over the meat and vegetables and mix with the hands to thoroughly combine.

For Assembly:

12. Place about 1 tablespoon of the filling in the center of a dumpling wrapper.
13. Dipping a finger in water, wet the outer edge of half of the wrapper, then fold in half and press to seal. Crimp the edges with the tines of a fork.
14. Repeat until all the filling is used. If additional wrappers remain, freeze for another preparation, or slice to make noodles for soup.
15. Heat a frying pan over low heat.
16.  Fry the dumplings on one side for 4 minutes, then turn and fry for 2 minutes.
17. Add enough water to cover ½ inch of the dumplings.
18. Cover the pan and steam for a final 4 minutes.
19. Serve with dipping sauce.