Kimchi Cheese Potsticker Pierogi

Method

1. Put the flour and salt in a bowl, add the warm water and oil and knead for 8 min into a smooth, soft dough. Cover with cling film and rest for 30 minutes.

   Add in this stepPlain flour 200 gSalt (for the dough) ¼ tspWarm water 110 mlCooking oil (for the dough) 1 tbsp

2. Peel the potatoes, cut into large chunks and boil in salted water in a 18 cm pot over medium heat for 18 min. When a fork slides in easily, drain and mash finely while hot.

   Add in this stepPotatoes (floury) 240 g

   medium heat

3. Squeeze the kimchi firmly to remove the juice and chop it finely. Melt the butter in a 20 cm frying pan, add the kimchi and fry over medium heat for 5 min until the liquid has cooked off and the edges are lightly caramelised. Mix with the mashed potato, mozzarella, the sliced white parts of the spring onions and the sesame oil, then let it cool. Kimchi is salty, so no extra salt is needed.

   Add in this stepWell-fermented cabbage kimchi 140 gButter (for the kimchi) 15 gGrated mozzarella 80 gSpring onions 1Toasted sesame oil 1 tsp

   medium heat

4. Roll the dough 2 mm thick and cut out 8 cm rounds. Put 1 tbsp filling on each, fold into a half-moon and press the edges firmly together, squeezing out the air so the cheese cannot leak. You will make 16, which takes about 15 min.

5. Heat 1 tbsp oil in a 26 cm non-stick frying pan with a lid. Stand up to 12 pierogi flat side down and fry over medium-high heat for 3 min until the bottoms are golden. Pour in 80 ml water, cover at once and steam over medium heat for 6 min, until the water has almost gone and the dough looks translucent. Uncover and fry 30 seconds more to crisp the bottoms. Cook in 2 batch(es).

   Add in this stepCooking oil (1 tbsp per batch) 2 tbspWater (80 ml per batch) 160 ml

   medium-high heat→medium heat

6. Stir the sour cream, gochujang and honey together for the dip. Plate the pierogi crisp side up, scatter with the green parts of the spring onions and the sesame seeds, and serve with the dip.

   Add in this stepSour cream 5 tbspGochujang (Korean chilli paste) 2 tspHoney 1 tspSpring onions 1Toasted sesame seeds 1 tsp