Kimchi Pork Khinkali with Soy-Vinegar Dip

Method

1. Mix the flour and salt, add the water little by little until it comes together, then knead for 10 min into a smooth, firm dough. Wrap and rest for 30 min.

   Add in this stepAll-purpose flour (dough) 250 gSalt (dough) ½ tspWater (dough) 120 ml

2. Squeeze the kimchi hard to remove the juice and chop it finely; squeeze the tofu dry in a cloth or paper towels and mash it. Too much moisture soaks the wrappers and makes them tear. Put the kimchi, pork, tofu, scallion, garlic, ginger, sesame oil, filling soy sauce and pepper in a bowl and add the cold water in 3 additions, mixing in one direction for 4 min until sticky. Chill while the dough rests.

   Add in this stepRipe napa cabbage kimchi 100 gGround pork 200 gFirm tofu 60 gScallion, finely sliced 2 tbspGarlic, minced 1Ginger, finely grated ½ tspToasted sesame oil 1 tspSoy sauce (filling) 1 tspBlack pepper ¼ tspCold water (filling) 60 ml

3. Dust the work surface, roll the dough into a log and cut it into 10 equal pieces, then roll each into a 12–13 cm circle with thinner edges.

   Add in this stepFlour, for dusting 25 g

4. Put about 30 g of filling on each wrapper, pinch small pleats while turning, gather them upwards and twist the top into a knob to seal. Shaping them all takes about 15 min. Set them on a floured tray, not touching.

5. Make the dip by mixing the dip soy sauce, rice vinegar, gochugaru and sesame seeds.

   Add in this stepSoy sauce (dip) 2 tbspRice vinegar 2 tspGochugaru (Korean chilli flakes) ½ tspSesame seeds ½ tsp

6. Bring the water and coarse salt to a rolling boil on high heat in a pot of at least 3 L, stir it into a whirlpool and drop the khinkali in one by one. Nudge them gently off the bottom, and when the water returns to the boil, turn down to medium heat and cook for 12 min. Cook in two rounds if the pot is crowded. Cut one open to check the pork shows no pink, then lift them out and serve with the dip. Hold by the knob, sip the broth first, then dip each bite.

   Add in this stepWater, for boiling 3 LCoarse salt (for the pot) 1 tbsp

   high heat→medium heat