Korean recipes ⬇️ Beef and pork dumplings Filling: 1.5-2lbs ground pork 1.5-2lbs ground beef 4 cups chopped napa cabbage 5 shiitake mushrooms, finely chopped (stems removed) 1 bunch scallions, finely chopped 1 pack of firm tofu 1 tbsp minced garlic 1 tsp grated ginger 100g cooked vermicelli (the kind used for japchae) 4 tbsp regualar soy sauce (not low-sodium) 4 tbsp tamari sauce 2 tbsp oyster sauce 3 tsp brown sugar Cracked black pepper, to taste 2 tbsp sesame oil 3 packs of frozen dumplings peels 1 egg + a splash of water (for eggwash) 1. Cook the vermicelli according to package instruction. Drain, rinse under cold water, and cut into small pieces. 2. Drain tofu completely (I used Todubud, available on my Amazon storefront — link in bio). Pat dry with a paper towel to remove excess moisture. 3. Dry off any excess water from the tofu using paper towel 4. In a large mixing bowl, combine all filling ingredients. Crumble the tofu into the mixture with your hands (or use disposable gloves). Mix until evenly combined. 5. Taste test: Add a small spoonful of the mixture onto a frying pan. Cook until fully cooked and taste to see if it’s to your liking. Adjust as needed. 6. Scoop some filling onto a medium-sized bowl while refrigerating the rest until they’re ready to be used. 7. Place a spoonful of filling in the center of a wrapper. Dip your finger in the egg wash and run it around the edge of the wrapper. Fold in half and press firmly to seal. Repeat until all filling is used. 8. To freeze: Arrange dumplings on a tray in a single layer. Freeze until solid, then transfer to a freezer bag for storage. Steamed dumplings: Steam for 12-14 minutes, or until fully cooked Pan-fry: Steam first and heat on nonstick frying pan with 2 tbsp cooking oil. Add the dumplings and cook each side until crisp n lightly golden. Around 2-3 mins each side Dumpling sauce: 1:1 soy sauce and white or rice vinegar. A dash of gochugaru or Korean red pepper flakes (optional) Korean beef bone soup recipe is on basicsunday.com The seasoned radish and cilantro shred is by @Sarah Ahn from the UMMA cookbook #koreanfood #dumplings #koreanrecipe - @basicsundaycooking