Homemade Korean Dumplings (Pyeonsu)

Ingredients

• For the filling: For the filling:
• 1 cup (150g) cabbage, finely chopped 1 cup (150g) cabbage, finely chopped
• 1/2 cup (75g) carrots, finely chopped 1/2 cup (75g) carrots, finely chopped
• 1/2 cup (75g) mushrooms, finely chopped 1/2 cup (75g) mushrooms, finely chopped
• 1/2 cup (100g) ground pork or beef 1/2 cup (100g) ground pork or beef
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (235ml) water 1 cup (235ml) water
• For the dipping sauce: For the dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine all the filling ingredients and mix well. Set aside.
2. 2.
   In a separate bowl, mix the all-purpose flour and water to form a smooth dough. Knead the dough for a few minutes until it becomes elastic.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough in half and seal the edges by pressing them together.
5. 5.
   Repeat the process until all the dough and filling are used.
6. 6.
   Prepare a steamer and line it with parchment paper or cabbage leaves to prevent sticking.
7. 7.
   Arrange the dumplings in the steamer, leaving some space between each dumpling.
8. 8.
   Steam the dumplings for about 15-20 minutes, or until the dough becomes translucent and the filling is cooked through.
9. 9.
   While the dumplings are steaming, prepare the dipping sauce by combining soy sauce, rice vinegar, and sugar in a small bowl. Stir until the sugar is dissolved.
10. 10.
    Once the dumplings are cooked, serve them hot with the dipping sauce on the side.

Treat your ingredients with care...

• Cabbage — Make sure to finely chop the cabbage to ensure even distribution in the filling.
• Mushrooms — Use fresh mushrooms and finely chop them to enhance the texture of the filling.
• Ground pork or beef — Opt for lean meat to reduce the fat content in the dumplings.
• Soy sauce — Choose a low-sodium soy sauce if you prefer a less salty taste.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can substitute the ground meat with tofu or additional vegetables.
• Experiment with different dipping sauces, such as adding chili paste or sesame seeds for extra flavor.
• If you have leftover dumplings, you can pan-fry them for a crispy texture.
• Serve Pyeonsu as an appetizer or as part of a larger Korean meal.

Serving advice

Serve the Pyeonsu hot as an appetizer or as a main course accompanied by steamed rice and a variety of Korean side dishes.

Presentation advice

Arrange the steamed dumplings on a platter, garnish with some chopped green onions or sesame seeds for a pop of color, and serve with the dipping sauce on the side.