Kimchi Dumplings

Jun
6:00pm
Kimchi Dumplings

By Melissa King
*This event was previously recorded*
Kimchi Dumplings
Dumplings bring everyone together! In this live webinar, I will demonstrate step-by-step how to make pan-fried dumplings! Specifically, beef kimchi dumplings with black vinegar chili dipping sauce and I will provide a plant-based filling option (below) but will not be mixing that during the live stream. If you decide to follow along with me, you are welcome to make that filling or any filling of your choice.
Please also have all equipment & ingredients below prepped out as much as possible before the live stream begins. I will demonstrate how to make the filling with dipping sauce, wrapping techniques, cooking techniques, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
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BEEF KIMCHI DUMPLINGS
yield: 50 dumplings
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Ingredients:
Store Bought Wrappers:
1 bag (50 count) – Gyoza or dumpling wrappers, circular, white, thick (asian market is best)
As this is a level 1 class, we're going with store bought wrappers. Those that feel comfortable to up your game can try hand making the dumpling dough before the live begins and roll them out so they're ready to go for the filling.
Homemade Dough:
Dumpling wrappers:
2 Cup - AP Flour
1/2 Cup - Hot Water
1/2 tsp - Salt
Mix hot water with 1/2 tsp salt and dissolve. Add to flour at a time and mix. Form into a ball. If needed, add a little more water. Get the dough to pull from the sides of the bowl and knead for 10 minutes. The dough should not be sticky or too dry. Let it rest for 30 minutes. Portion into logs. Cut with bench scrapper into cylinders. Flatten cylinders with palm. Roll with Chinese style rolling pin into wrappers. Separate with cornstarch. Place between parchment paper to keep them separated.
Kimchi Beef Filling:
1 pound - ground beef, higher fat ratio is best (15-20%) (or any ground meat of your choice.)
1 cup – homemade or store-bought kimchi, finely chopped
1 bunch - scallions, thinly sliced rounds
1 Tbsp - ginger, grated on microplane
1 TB - cornstarch
2 TB – light soy sauce
1 TB - toasted sesame oil
1 tsp - sugar
1 egg whites only (optional for vegan)
1 TB - kosher salt (cook a piece of filling, taste, and adjust seasonings)
Kimchi Tofu Filling:
Use all above ingredients except meat and replace with:
1 pack - firm tofu, drain overnight for best results, crumble
½ pound - shiitake mushrooms, remove and discard stem, mince
Dipping Sauce:
2 TB - Chinese black vinegar (Chinkiang vinegar; substitute can be rice or champagne vinegar)
1 TB – soy sauce
1 tsp - fresh ginger, peeled, very thinly julienne or ½ tsp microplane
1 tsp – cilantro, chopped
1 tsp – scallions, thinly sliced
¼ tsp – toasted sesame seeds
¼ tsp – Melissa King’s chili sauce or your favorite chili sauce (optional)
Equipment:
Large mixing bowl x 1 (for filling)
Small mixing bowl x 2 (for dipping sauce and water to fold dumplings)
Mixing spoons or wooden spoons
Sheet tray x 1
Cornstarch x 1 (to keep dumplings from sticking to tray)
Plastic wrap or kitchen towel (to cover dumplings)
Large non-stick pan x 1
Cover for large non-stick pan x 1
Cutting board x 1
Knife x 1
Microplane or grater x 1
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place.  Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking.  I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes.  I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation.  I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
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