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- tabletop burner/induction cooker
- nonstick skillet
- small bowls for sauces and toppings
Prepare dumpling fillings
Pork and cabbage: Lightly salt the cabbage and let sit, then rinse and squeeze. Mix the cabbage with the ground pork, 1 tbsp minced ginger, 1 tbsp minced garlic, and 2 tbsp Bachan’s Japanese Barbecue Sauce until it combines completely into a homogenous filling. Alternatively, you can use a food processor to pulse all of the ingredients together.
Chicken and tofu: In a bowl, use your hands to mix together the tofu, ground chicken, the thinly sliced green onions, 1 tbsp minced ginger, 1 tbsp minced garlic, and 2 tbsp Bachan’s Miso Barbecue Sauce until everything is mixed up into a homogenous filling. Alternatively, use a food processor to pulse all of the ingredients together.
Japchae: In a large skillet, heat up 1 tbsp oil oil. Add the carrot, onion, and the julienned green onion. Cook, stirring, until slightly soft, about 2 minutes. Remove from the heat and add the vegetables to the bowl along with 2 tbsp Bachan’s Hot and Spicy Barbecue Sauce and toasted sesame seeds. Toss well, combining and coating all the noodles.
Prepare your dips and add-ins
Classic: your Bachan’s sauce of choice: OG, Miso, Hot and Spicy, or Yuzu
Vinegar: 1 part Bachan’s sauce of choice plus 2 parts rice vinegar
Spicy: Bachan’s Hot and Spicy Barbecue Sauce plus extra chopped jalapeños or bird’s eye chili
Other add-ins: sliced green onions, chopped cilantro, toasted sesame seeds, thinly julienned ginger, shichimi togarashi
How to wrap dumplings
Place a dumpling wrapper on the palm of your hand. Take 1 tbsp filling and place it in the middle of the dumpling wrapper. Lightly moisten the edges of the wrapper with a bit of water, then fold the wrapper over the filling and pinch to seal.
How to pleat dumplings
Place the dumpling wrapper in your non-dominant hand and lightly moisten the edges. Place 1 tbsp filling in the middle. Starting at one corner, pinch and press. Take the edge of the wrapper closest to you and fold into a pleat and press it against the sealed corner. Continue to please until you reach the other side of the dumpling. Gently press the pleats together.
How to cook dumplings
Pan fried dumplings: To pan fry dumplings: heat a generous amount of oil in a nonstick pan over medium heat. Add the dumplings to the pan and fry until the bottoms are a light golden brown, about 4-5 minutes. Add 1/4 cup of water to the pan and then cover immediately, so the dumplings steam-fry until the water cooks off completely, about 5-7 minutes. Remove the lid and continue to cook until the pan is dry and the bottoms of the dumplings are crispy.
Steamed dumplings: To steam dumplings: line a plate or or steamer basket with parchment paper or large leaves of cabbage or lettuce. Place the dumplings 1 inch apart and cover with the steamer cover. Bring the water in the steamer up to a rolling boil and place the steamer on. Turn the heat down to medium high (maintaining a gentle boil) and steam the dumplings for 8-10 minutes, or until the filling is cooked completely.
Boiled dumplings: To boil dumplings: bring a large pot of water up to a rolling boil. Add the dumplings to the pot, stirring so they don’t stick to the bottom. Cook, until the water comes back up to a boil. Boil for 6-8 minutes or until cooked completely. Use a slotted spoon to remove the dumplings from the water.
Cook and eat the dumplings as you go, using a tabletop skillet or burner.
Homemade dumpling wrappers
- 6 1/3 cups all purpose flour
- 2 cups room temp water
1. Add the flour to the bowl of a stand mixer. Use the dough hook and mix on low speed, gradually adding the 2 cups water, until the dough comes together in a shaggy ball.
2. Gather all the dough, along with any loose flour and scraps and hand knead into a ball. The dough will be dry and stiff. Once the dough is gathered, cover and let rest for 1-2 hours.
3. When the dough has rested, it should be much more smooth and pliable. Hand knead for 2-3 minutes or until completely smooth, then divide the dough into 4 equal portions. Work with 1/4 of the dough at a time (or have four people working at the same time), being sure to cover any dough that isn’t being worked with with cling film.
4. Roll the dough into a long rope and cut into small pieces, about 12-15 grams per piece if you have a scale, or about the size of a walnut in the shell. Cover any dough that isn’t being used with plastic wrap so it doesn’t dry out.
5. On a lightly floured work surface with a lightly floured rolling pin, take a portion of dough and roll into a circle about 3.5 inches wide. Once the dough is rolled out, it can be filled. Alternatively, several people can work on rolling out all of the wrappers while others fill the wrappers. If the wrappers aren’t filled right away, be sure to cover them with plastic wrap so they don’t dry out. Alternatively you can use store bought dumpling wrappers, found in the fridge section in Asian grocery stores.
• 1 package dumpling wrappers (see below for homemade)
• 1 cup finely chopped cabbage
• 1 lb ground pork
• 2 tbsp minced ginger
• 2 tbsp minced garlic
• 10 oz block soft tofu
• 1 lb ground chicken
• 1/2 cup thinly sliced green onions
• 4 oz dried sweet potato glass noodles, cooked, rinsed, cut into 2 inch lengths, and tossed with 2 tsp sesame oil
• 1 carrot, julienned
• 1/2 onion, sliced
• 4 green onions, julienned
• 1 tsp toasted sesame seeds
• Bachan's Original Japanese Barbecue Sauce
• Bachan's Hot and Spicy Japanese Barbecue Sauce
• Bachan's Miso Japanese Barbecue Sauce
• Bachan's Yuzu Japanese Barbecue Sauce
Prep Time: 2 Hours
Cook Time: 45 Minutes