Quick Pork and Potato dumplings with Korean kimchi

Quick Pork and Potato dumplings with Korean kimchi
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2-5
Per Serving %RI
KCAL 228 11%
Fat 10.9g 15%
Sat Fat 3g 15%
Salt 2g 33%
Sugar 1.4g 1%

Method

A fantastic Korean recipe combining potatoes and pork with a number of vibrant flavours including spices, wine vinegar and fresh ginger. Also, learn how to make your own kimchi! 

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(Makes 10 dumplings)

Boil the potatoes until soft, drain and leave to cool.
Heat the oil in a sauté pan and fry the mince, ginger and garlic for about six minutes until cooked.
Season with soy sauce and add sesame seeds, spring onions and chilli flakes and gently mix in the cooled cubed potatoes.
Moisten the rice paper a sheet at a time in cold water and fold around a tablespoon of the mixture, sealing at the top by pinching it together. Repeat until you’ve used all the mixture.
Set aside while you make the kimchi.
Shred the cabbage and salt well. Leave in a colander for 20 minutes then rinse and dry well.
Stir through the chilli paste, add the water and vinegar to taste.
Steam the dumplings in the microwave for 3 minutes and serve with sesame oil and soy sauce to dip and a scattering of sesame seeds, sliced red chillies and spring onions.

Ingredients

100g Rooster potatoes, peeled and cubed

250g lean porkmince

1 thumb of ginger, grated

1 clove of garlic, crushed

4 spring onions, finely sliced

1.5tbsp soy sauce

1tbsp sesame oil

A pinch of sesame seeds

Rice paper dumpling sheets

1tbsp chilli flakes, to taste

Splash of white wine vinegar

Salt to season

For the kimchi

130g Chinese cabbage, shredded

2tbsp chilli paste

Sea salt to salt the cabbage

A splash of water

A splash of rice vinegar or white wine vinegar to taste

100g Rooster potatoes, peeled and cubed 250g lean porkmince 1 thumb of ginger, grated 1 clove of garlic, crushed 4 spring onions, finely sliced 1.5tbsp soy sauce 1tbsp sesame oil A pinch of sesame seeds Rice paper dumpling sheets 1tbsp chilli flakes, to taste Splash of white wine vinegar Salt to season For the kimchi 130g Chinese cabbage, shredded 2tbsp chilli paste Sea salt to salt the cabbage A splash of water A splash of rice vinegar or white wine vinegar to taste

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