Add a little Korean flare with these simple and delicious pork and potato dumplings with easy kimchi.
MAKES 10
100g maris piper potatoes, peeled and cubed
250g lean pork mince
1 thumb of ginger, grated
1 clove of garlic, crushed
4 spring onions, finely sliced
1.5 tbsp soy sauce
1 tbsp sesame oil
A pinch of sesame seeds
Rice paper dumpling sheets
1 tbsp chilli flakes, to taste
Splash of white wine vinegar
Salt
FOR THE KIMCHI
130g Chinese cabbage, shredded
2 tbsp chilli paste
Sea salt
A splash of water
A splash of rice vinegar or white wine vinegar to taste
1. Boil the potatoes until soft, drain and leave to cool.
2. Heat the oil in a sauté pan and fry the mince, ginger and garlic for about 6 mins until cooked.
3. Season with soy sauce and add the sesame seeds, spring onions and chilli flakes and gently mix in the cooled cubed potatoes.
4. Moisten the rice paper a sheet at a time in cold water and fold around a tbsp of the mixture, sealing at the top by pinching it together. Repeat until you’ve used all the mixture. Set the dumplings aside while you make the kimchi.
5. Shred the cabbage and salt well. Leave in a colander for 20 mins then rinse and dry well. Stir through the chilli paste, add the water and vinegar to taste.
6. Steam the dumplings in the microwave for 3 mins and serve with kimchi, sesame oil and soy sauce to dip, and a scattering of sesame seeds, sliced red chillies and spring onions.
www.lovepotatoes.co.uk
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Pork & Potato Dumplings with Easy Kimchi
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