GULIM MANDU

INGREDIENTS

• 1 lb organic pasture raised ground pork
• 2 cups white kimchi, chopped and squeezed
• 8 oz firm tofu
• 4 oz dried Korean sweet potato noodles (optional)
• 3 stalks green onion, chopped
• 2 tablespoons minced garlic
• 1/2 tablespoon minced ginger
• 1 tablespoon light soy sauce
• 2 teaspoon sesame oil
• 2 teaspoons pink salt
• 1 teaspoon black pepper

• 1/2 cup sweet rice flour
• 1/2 cup corn starch

INSTRUCTIONS

1. Put the sweet potato noodles into the boiling water and cook for 5-7 minutes, or until the noodles are soft. Stir occasionally.
2. Strain and chop them into small pieces.
3. Combine pork with kimchi, tofu, noodles, onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a mixing bowl and mix well.
4. By hands or using a rounded 1 1/2-inch ice cream scoop, roll into a ball.
5. In a shallow pan, mix sweet white flour with corn starch, and roll the balls to coat evenly. Wait for a few minutes and roll them one more time.
6. Line a steamer with a few layers of wet cheese cloth, add water, and  bring it to a boil.
7. Place the dumpling rolls in the steamer, cover the steamer and cook for about 10 minutes or until the dumplings are completely cooked through.
8. Serve immediately with dipping sauce.

NOTE : If you don’t have kimchi, you can substitute with Napa cabbage. In a bowl, mix chopped cabbage with 1 teaspoon of pink salt and let it sit for 30 minutes. Squeeze the cabbage with hands to remove the water and add it to the dumpling mixture.

Dipping Sauce

• 2 stalks green onion, chopped
• 1/4 cup light soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil

Mix all the ingredients in a small bowl and serve with dumpling rolls.