Pork and kimchi dumplings — from scratch

April 4, 2011

My first attempt at making dumplings was a little frustrating.  I made the dumpling dough from scratch. It turned out to be quite difficult to keep it from sticking to my rolling pin unless I used a lot of extra flour to roll out each dumpling wrapper.

Regardless, they turned out great! I think they were worth the trouble. But just in case, I added a glass of wine as an additional reward.  (Yes, I’ve already started rewarding myself from the looks of the wine level in that glass.)

If you want to try to make these yourself, I used a recipe from Food & Wine magazine, available here: http://www.foodandwine.com/recipes/pork-and-kimchi-dumplings.  If you have better luck with the dough, let me know!

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