Hello my friends it's nina and today we are back in the kitchen
I am going to be attempting to make kimchi tofu dumplings from scratch
This might be the most complicated recipe i've made yet
But on my channel, I like to cook sometimes and I like sharing korean recipes with you guys.
I love dumplings or potstickers or korean mandu,
but the thing is I don't get to eat it often
Usually potstickers will have some kind of meat such as chicken or pork.
But today i'm trying to make a vegetarian option
I think this could pass as vegan depending on the kimchi that you have
but most importantly this is
a recipe that you can make at home
If you have kimchi or tofu
i'm making this entirely from scratch. I don't have dumpling or potsticker wrappers.
I would need to go to a store for that
and I don't feel like going to one
I try to only go for necessities.
I don't know how this is going to go
This is my first time doing this
but I feel like a majority of us should have flour in the house
So I thought making it from scratch would be much more useful.
I know not everyone has access to an asian market
Polo!
I know not everyone has access to an asian market or korean market
The dumpling wrapper recipe is from maangchi
and then the tofu and kimchi dumplings is from a recipe
from healthynibblesandbits, i'll leave a link down below.
This should go okay.
So this is just firm tofu
i'm going to drain this
basically we need plates and we need to sandwich them together
between some paper towels or
towels if you have it
i'm going to start now.
I have two plates here, carefully do this
Okay, i'm gonna be over here
I have some paper towels and then my tofu
and then we're just going to let this sit.
There we go. That should work
I'll put one more plate on top right there just like that.
This is going to help the tofu be firmer
So it'll have a better texture
now we're going to do the dumpling wrappers
I haven't made dumplings in a very long time
probably since I was a kid
If you live in an asian household, you probably made dumplings sometime in your life
It's a good family activity
except we would have dumpling wrappers pre-made
instead I'm going to make it on my own
So we need two cups of flour
Kosher salt how many cups of water
two-thirds of a cup
if you have flour you can make dumplings
So a third of a cup means three cups times two
Which means six, I need six of these
recently I bought some measuring spoons
I've been missing measuring spoons for a very long time
and I finally bought some
but I forgot to get measuring cups
So maybe i'll get on to doing that
so you've got one
Thank you
two three
Four five
Six
when I went to korea there were these outdoor markets
and I had the best kimchi dumplings there.
It was vegetarian
So hopefully I can come close to that
two thirds of a cup water
half a teaspoon of kosher salt
Is that how I do it
Sometimes they ask for a volcano or some kind of fancy technique
i'm not about that, so we're good
yay
and after that we need some salt.
I don't have just bulk salt
i'm going to have to grind it up
How much do I need
half a teaspoon
that's not a lot right
here we go
oh half a teaspoon is pretty big
I should have expected that.
We actually have half a teaspoon
See i'm a professional- I spilled it
now we're going to just mix this up.
I'm so excited
so she said-
I'm sorry
So she said to mix it up with a spoon and then go in with your hands
Dumplings, potstickers are part of asian cuisine
and they're just delicious and they're fun to eat
I think that's all I can do with my spoon now i'm going to mix it by hand
i'm just going to quickly wash my hands
I'm going to knead it by hand for a few minutes until the dough becomes a little softer
Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes
on the kitchen counter
by the time I make the filling that should be
When everything's done
so you can see the dough starting to happen. Oh, that is magical
I am in no means a professional chef or anything like that
I just like sharing korean recipes
as a korean american with a pretty international audience
I just think this would be interesting for someone.
This is a workout I didn't sign up for this
We're going to just knead it till it's all soft
and incorporated
now we're just going to let this rest
i'll just give it as long as it takes for me to make the filling
but we are done with this step
now we're going to make the filling
i'm going to wash off this dough
So I need to cut some onions
the recipe calls for shallots, which I know has a different flavor than onions
I just figured that having some kind of onion flavor would be okay
i'm going to wash this
It's been a very long time since i've cut an onion.
I also don't know how much two-thirds of a cup will be
So we just have to chop it
i'm going to make lines in the onion if you can see it
we made parallel lines, I'm going to start cutting.
I think this might actually make two thirds of a cup
one third
two thirds
might as well just toss everything in honestly
the recipe calls for one carrot
I'll just-
Okay
i'll take like two handfuls.
I feel like this was one carrot
and i'm going to mince it
cut this all up
carrots are done.
I have to prepare the ginger
How do I cook ginger?
Minced ginger, do I peel this?
i'm seeing that people use the side of a spoon to scrape the skin off
slice the ginger to make matchsticks then mince it. Okay. Got it
Oh, this is testing my techniques and skills.
I feel like if I finally learn how to cook ginger
then I am an unstoppable chef
It is time to figure this out.
I actually used to not like ginger that much
now I have a great appreciation for it
a great part of asian cuisine
i'm going to kind of just like take this part out
Oh that's fragrant
I have a spoon and i'm going to peel this ginger
That's kind of working
I eat foods with ginger but I never use ginger
or I probably use prepared ginger
Oh, this is actually easier than I thought
Okay
Ah something that I have used is ginger powder
it's like garlic powder but ginger
so this is my first time with fresh ginger
now i'm going to mince these up
Just basically make thin slices
we're going to make matchsticks basically
and then we're going to cut the other way
taking my tablespoon measure
I definitely made more than two tablespoons. That's okay
Now I can cook some nice stir fry with this
So i'm pretty sure we're done preparing i'm going to start cooking now.
We're going to move over here. Come on over
So we're basically going to lightly cook the vegetables
We're going to heat some oil on a pan over medium heat.
i will eyeball that
I think that's good enough
now i'm going to lightly heat it up
I think i'm going to add the onions in now. It says just to cook for 30 seconds.
Literally everything is just for about a minute total.
She's sizzling. Oh my gosh. She's sizzling
literally 30 seconds.
Just let it sweat
this kind of sounds like asmr
now i'm going to add some garlic
and ginger
We're just going to rest this on a plate
so it can cool down
fantastic
The smell is so good.
So it's kind of like a nice sweat.
Everything's nicely cooked not caramelized.
I did forget scallions because I call them green onions
So I completely missed that step
i'm going to lightly just cook the scallions
I love the colors
now we're just going to let this cool
and then we can finish our filling
so beautiful
Back when I made tofu scramble
I would just squeeze it through my hands
This might make some people cringe
but as long as you have clean hands
I think being intimate with your food just makes it more personal
whatever that means
the tofu is nicely drained
I've already washed my hands. Here we go
ah
Basically, we're going to squeeze
don't be shy
Just do it.
You could wear gloves if you want, but if you have clean hands, this is fine
Not too crumbled
pressing the tofu really helps make a difference
It has a nice firm texture
make sure there's no outstanding pieces.
Here is my kimchi
Kimchi is also a vital food staple in korean cuisine
three fourths of a cup chopped
I think we are good to go
Add the stir-fried vegetables, kimchi, soy sauce, sesame oil, and salt
it asks for coriander
I don't have that.
I do have everything else though.
So the filling is all ready to go
I'm, so excited about this
i'm going to go back to the mandu wrappers
We're about to take the dough out of the plastic
It will be a little softer and moist
knead it for five to seven minutes until it's smooth and elastic
With clean hands just knead it a little bit.
It feels good
She did say five to seven minutes
So i'm just going to do that
getting a real workout
I really feel like all of my love
Blood and sweat and tears is going into this ;)
Squish
we want this to be smooth and elastic
I think i'm going to pan fry these just because i'm too lazy to steam them or boil them
This is going to be a gunmandu
gonna cut this into half
Oh, that's fun
Smells like dough
i'm going to wrap up one piece
So it doesn't dry
and then we're going to dust this surface
so I don't have a rolling pin
But I do have a wine bottle.
Hopefully this should be fine
I don't drink alcohol, but
we're basically going to use this as a rolling pin
dust the surface with flour. Here we go
I love the sound of the slice
Yay
we're going to make the edges a little bit thinner than the center
it was supposed to be a circle but
I think at the same time i'm going to add the filling
so i'm going to bring you in closer
I don't want you to miss this
we're going to fill the mandu
here is our dumpling wrapper
It's pretty thin
thinner on the sides
and we should use them right away before they dry
So i'm going to do the filling now.
I have a bowl of water
This is going to help line the edge of the wrapper
and this will help to seal it.
We have to work pretty fast
So let's do this.
So we have the filling i'm just going to place it
I don't really know my technique
I kind of just went for it. Oh boy
Okay, stretch out the edges and pinch them.
I didn't think oh my goodness
I'm going to stretch out the edges a little bit.
I also forgot to line it with water
Okay line it with water pinch pinch pinch.
Wow. This looks promising here. It is nice and sealed
And then we're going to make a nice fold.
It's a little messy, but that's okay. It's got some charm
Okay, so here is our trial one.
It's not perfect, but it's like a pancake
The first one's always going to be kind of messy
and then as we get the hang of it
It should be better but this is honestly not bad.
It's a little baby
It's very cute
gonna place it over here
now I should really roll these out though
Let's do this
Attempt number two
Oh my god, they're kind of cute
definitely not perfect and a lot of crust but that's okay
I made a little circle.
I've seen this kind of dumpling as well.
I think it's- oh
I think this is cute, too
Have fun with the shapes
Here's another one
okay so making potstickers takes way longer than I thought
I have one round one
and then I have four that kind of look like potstickers
I think i'm just going to make one more
i'm going to refrigerate the rest of these.
This is a tiny piece
Here we have our delicious filling.
Honestly, you could eat the filling just as it is
I'm going to refrain from doing that
gonna take a good amount.
I've been here for many hours
I actually don't know what time it is.
This has been a great life-changing experience.
I feel like a new human being
I just recommend everyone try to make dumplings sometime in their lifetime
I'm sure that many of you have already though.
Okay, so there's a lot of filling
i'm probably just going to dump some out actually
Bye
hopefully this can close.
Yes. There we go. Seal it up. Ah, don't break on me
I might have to just
ah, that's not gonna work. Nothing's gonna work
This one breaks no matter what I do. I don't know what to do
There was no way to save this one except for crushing it
Into sort of a soup dumpling
so I do have six pieces
This is what i've come up with
i'm going to now cook this
this will determine if all of my efforts were worth it
If I am able to make mandu by myself
my back hurts
Oh my neck
oh this feels good
Yes
i'm just an old lady
now, come on over
Okay, so after a very very long time
where I don't know what time it is anymore
I have actually finished the dumplings
I'm so tired.
It took this long to make six potstickers
i'm going to just quickly make a dipping sauce
It's going to consist of soy sauce rice vinegar and some chili flakes
gonna mix the soy sauce.
Got some rice vinegar
And then add some red pepper
even though there's already kimchi in it
Just why not?
I probably shouldn't have put my hands in this but that's okay
I will quickly wash my hands before I touch my face and eyes with this because that will burn
I don't know how it's going to taste
but appearance wise they're not bad
They're a little bit crispy.
I will take this hefty medium-sized one that we've got here
i'm going to dip it into my sauce
and here we go
Oh my god
oh my goodness
this tastes very similar to the one I had in korea
Wow that's actually good
i'm surprised the dough actually came out good.
It's tender it's not too chewy
i'm very happy with this
Oh my god the kimchi
chef's kiss
There's so much flavor
I mean you can't really go wrong if you follow a recipe
but i'm still in shock that I was able to make this
here do you want some? open wide :D
it's got nice spice. It's got a bite. It has a very complex flavor
This was definitely a success
i'm, definitely going to make this in the future again
because it's very easy to make
you just need all the ingredients
a lot of time for preparation
and the will
but this is definitely something doable
but that is going to be it for me
I hope you had a fun time cooking with me and
making kimchi tofu dumplings or kimchi dubu mandu
But that is it with this cookie with nina.
We're going to bring it in for a hug
Thank you for watching and I will see you next time!
Goodbye my friends :)