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