New Year's Day (lunar calendar) in Korea is when family gathers together to make dumplings. Now I follow this tradition in my home and have my children help me - not quite the same and a lot messier but great fun. There is an old myth that if you can make a pretty dumpling you will have a pretty daughter. I think I made beautiful dumplings.
Here is my wagyu dumpling recipe - makes around 40.
500g wagyu, sirloin or chuck steak
100g sugar
250g firm tofu
2 eggs
10g fresh ginger
1 brown onion, finely sliced
25g garlic chives, finely sliced
100g cabbage, finely sliced
10ml Korean soy sauce
pinch pepper and pinch salt
1 tbspn sugar
1 teaspoon minced garlic
1 teaspoon Korean beef stock (dashida)
1/4 cup plain flour
1pk Gow Gee wrappers
Olive Oil
Cut the wagyu into cubes and soak in cold water for 15 minutes to remove excess blood. Boil some water, add the meat and boil for 5 minutes. Discard the water, remove the meat and bring more water to the boil, then add the sugar and the meat. Once boiling, reduce the heat and simmer for one hour. When the meat has cooled, squeeze by hand into a mince.
In a blender or food processor, blend together the tofu, egg and ginger until well combined resembling a paste.
Add the onion, garlic chives and cabbage to the mince mixture and mix with your hands. Then add soy sauce, pepper, salt, sugar, garlic and beef stock, combine together.
Sprinkle a tray with plain flour and start making the dumplings. Stretch out the goo gee wrappers and then holding the wrapper in one hand, place a teaspoon of the mixture in the centre. With a little water on your finger, run it around the edge of the wrapper. Carefully fold over and squeeze firmly in the centre. Start on the left, fold over two flaps and then repeat on the right, making sure to press firmly, sealing the dumpling well to avoid meat escaping during cooking. Place the finished dumpling on the floured tray. Repeat until all mixture has been used.
In a non-stick fry pan, heat some olive oil to medium. When almost smoking, add a batch of dumplings and fry until brown on one side. Reduce the heat to low, add 2 tablespoons of water and cover the pan. When the water has evaporated and the skin is brown and crispy they are ready.
Enjoy
