【これこそが本当のキムチ餃子のレシピ】キムチがぎっしり入って崩れない母のキムチ餃子｜これこそが！キムチマンドウ 作り方｜キムチ餃子 レシピ

【これこそが本当のキムチ餃子のレシピ】キムチがぎっしり入って崩れない母のキムチ餃子｜これこそが！キムチマンドウ 作り方｜キムチ餃子 レシピ

Hi, I’m Yeon Joung!
Today! I’m going to cook something that I love.
It’ll take some time.
This is a dish that gives you a sense of accomplishment and joy after making it.
My mother’s kimchi dumplings (gyouza).
I’ve been making this since I was little.
There are five girls in my family. When we were on winter break from school,
Which it’s so cold in Korea that the winter vacation lasts for two months.
During the winter vacation, my mother always bought
A big bag of flour.
She would prepare food for the five sisters to eat during the winter vacation.
Kimchi dumplings, kalguksu and sujebi were daily meals.
She made the dumpling filling in such a big bowl.
And mixed the dumpling filling with both hands until it was sticky.
Us five then made dumplings from a big bowl.
My mother froze those dumplings so that we could eat them whenever we wanted.
Those dumplings are still the best dumplings ✨.
My mother passed away from cancer ten years ago.
I was so shocked that I couldn’t even look at kimchi dumplings for about a year.
None of the five sisters could make kimchi dumplings.
Losing our mother was like a big hole in our hearts.
When I went to Korea one year after my mother passed away.
My bright spirited, second oldest sister said,
Would you like to make mother’s kimchi dumplings with me?
That was the day us five sisters made kimchi dumplings.
It’s a day I’ll never forget.
Now I’ll make my mother’s kimchi dumplings with you!
Todays recipe is more like studying than cooking.
Kashjiyo (Let’s go)
Let’s open some sour kimchi.
Old kimchi is kimchi that has turned sour.
It’s bubbling. .
There’s so much juice, so let’s squeeze some of it out carefully.
You’ll need to remove a lot of the juice before you measure the kimchi!
If it’s store-bought kimchi, get 1 kilo of this and use it.
Kimchi – 600g
Ingredients for the kimchi dumpling filling.
It’s standard to add minced pork.
Some people use ground chicken.
Ground beef mince doesn’t go well in this recipe.
Let’s use hard tofu!
Usually, glass noodles(vermicelli) are rehydrated in water and added.
You can’t make these dumplings with only kimchi!
You can use chives or Japanese leek (naga negi).
The texture of bean sprouts goes well with kimchi dumplings!
Not mung bean sprouts~ The texture of mung bean sprouts don’t go well~!
1 bag (200g) to 300g is OK
Only the chives and kimchi need to be cut.
Chives – Finely chopped
Add chives once we’ve finished the flavoring.
Cut them into small pieces.
Cut horizontally 0.3 cm wide, and then
Cut vertically to 0.3cm. This makes square pieces□.
The pieces will look like this.
That’s the end of Kimchi preparation~
Next are the bean sprouts~ Boil the water, then add the bean sprouts and cook for 1 minute.
You only need to add about half of the bean sprouts worth in water.
One minute after boiling! Let’s take them out.
Let it cool naturally.
Chop into large pieces.
Don’t worry about the size of the pieces.
The key is to squeeze out the water from these three ingredients.
That’s the most important step in Kimchi dumplings!
Kimchi + Hard tofu + bean sprouts = Squeezed and drained for 2 hours!
You’ll need a cloth.
We can put it in as is, but…
There’s alot of ingredients, so I’ll squeeze it lightly first.
The cloth is too small to squeeze the ingredients tightly with it💦
I’ll put the bean sprouts as they are on top.
Push the bean sprouts in.
If you crush tofu and put it in, it will relieve your stress 🤣
Let’s tie it all together while twisting it.
Just a little squeezing produces so much water💦
Let’s discard the water and then put a weight on top.
It’s good to have a metal strainer underneath to drain the water.
You don’t want the liquid to get on the cloth again.
This is a mesh strainer for tempura.
Anything can be used as a weight, for 2 hours~.
Today I’m going to drain it for three hours.
Sometimes I leave it draining from the night before to the next morning.
Of course, in summer it’s not safe to leave it out so long.
In the winter, sometimes I just leave it like this and go to sleep😊.
Squish- A lot of the juice has come out.
The tofu is dry😍.
The tofu is like bread!
Looks like it’s been squeezed well.
I’m going to boil the glass noodles♨
Boil the glass noodles for 2 minutes till al dente.
Don’t worry about it being too hard after boiling, it will absorb water from the ingredients.
It will become soft👍.
Here! This is important!
I want you to review this part when you make kimchi dumplings!
Add the glass noodles while they’re hot!
By adding it while it’s hot,
They will suck up water much faster 👏.
Let’s chop it up with scissors.
If you cut it on a cutting board you will get hurt💦
It won’t cut well, it will stick, and panic will strike💦
Best way to cut glass noodles is with scissors!
Cut it in small pieces and you’re good to go!
Red pepper powder – 0 to 2 tablespoons
Non-spicy kimchi dumplings are good too!
Choose if you want little or no red pepper powder in your dumplings.
White dumplings without spiciness are also delicious!
[2 tablespoons] Is not so spicy~.
Sesame oil – 1 tablespoon Soy sauce – 1 tablespoon
Sugar – 1 teaspoon
To mellow the acidity.
Now we’re almost done.
I’ll mix it up, taste it, and salt it to taste.
It will taste like my mother’s dumplings.
The glass noodles soak up all the water.
Mix well.
I’m gonna taste it before I add the ground meat. I’m tasting it now…
Salt – 1/3 to 1/2 teaspoons.
Once you get the right flavor, add the ground meat and mix well.
Add chives and mix it lightly, and it’s ready!
Don’t freeze the dumpling fillings on their own as it will become watery later.
If you have too much filling, make them into dumplings and then freeze them.
Now, on to making dough for the dumpling.
I don’t recommend commercial dumpling wrappers.
They’re too thin and it tears when you put them in soup 😢.
Homemade dumpling wrappers! Let’s give them a try.
You don’t need to worry about putting frozen dumplings in soup😊.
The best way to make dumpling soup is with thicker homemade wrappers👍👍.
I add potato starch to make the wrapper thicker.
But if you add too much potato starch that’s not good!
❌❌💢
Use the right amount of potato starch to make it the right texture and firmness.
Be sure to use the right amount of potato starch🙏.
Salt – 1/2 teaspoon.
Make it into a smooth dough.
Oil – 1 tablespoon
Water – 90ml
Either one is fine – add whichever you like.
Mix it with a spoon first.
When it hardens, knead it by hand.
Unlike bread dough, even if the amount of water varies a little.
There’s not much difference in the taste of the dumplings.
Just knead it for a minute. It’s easy.
Put it in a plastic bag and let it sit for 30 minutes.
★You can let it sit longer.
Dumpling wrapper dough, done.
Let’s bring out the dough.
Smooth and very nice.
It would be good to make udon or flour dumplings (suiton) with this dough!
Roll it out into a tick stick .
This is a good stick shape, so let’s cut it now
Aim for a stick with a diameter of three centimeters!
Feeling a little less anxious? Good! 😊
Please stretch it to the same stick shape as mine.
Cut them one by one
Let’s measure this one too!　Cut in 2cm pieces👍
Roughly 2cm is fine.
Once you get used to it, cutting it will become natural.
It’s round, but let’s make sure it round before we stretch it out and cut it.
This way, it’s easier to stretch it to some extent.
Don’t stack them when you’re done.
Sprinkle a little flour.
Let’s put some flour on the cutting board and on the rolling pin.
When you stretch it, you don’t have to make it round like the Chinese dumplings.
Because Korean dumplings are made like a donut.
Even if you’re not good at making them round, you can fake it somehow 😉.
Just use light force while rolling it up and down.
Turn this 90 degrees and stretch it out again.
If it becomes kind of round, that’s OK!
Let’s stretch and measure it to the usual size.
If you have 9cm great!
Once you measure and make one wrapper as a guide, you will be fine😊.
If you make one,
You can see that the dumpling wrapper is quite thick and firm.
Let’s put some flour on the wrappers.
When I make these by myself, I put on music and do it while dancing. (My eldest son is filming me now)
Finally, the time has come! Let’s make it!
Hard dumpling filling.
This filling has almost no moisture.
When you make steamed dumplings or soup dumplings
The wrapper keeps the dumpling moist and voluminous.
Let’s make the same dumplings as me, Yeon Joung!
You may think, I made the same ingredients and the same wrappers
But now my dumplings have less filling.
It makes me sad😢.
That would be my fault, not yours! 💦
I can’t forgive myself if I teach you wrong! So…
Today I’m also going to measure the right amount of filling to put in each dumpling.
Add 30 grams, and you’ve got the perfect volume!
It’s good to push the filling in.
First-time cooks can wrap 30g.
It’s hard to wrap when the filling is up here.
It gets in the way of when you fold it and stick the sides together.
I can squash it firmly and then press it by hand.
Fold it in half naturally.
Handmade wrappers stick together well.
A lot of people pull the wrapper and close it, but…
Don’t do that. ⤴
Close it naturally.
It’s good to have lots of filling to make the dumplings plump.
Try to make smooth Kimchi dumplings!
If they all have the same shape, that’s great!
Then lets stand them up.
Put the sides together.
Make them look cool till the end!
Like standing up a shirt collar.
Aren’t these dumplings adorable?
You guys can make the same dumplings as Yeon-chan, no problem!
Aren’t they cute when you get them together 😉 ?
Let’s freeze these dumplings and eat them over time.
30 pieces done.
If there’s any dough left – There’s one thing I can look forward to😍.
Let’s make udon with it!
There are so many of them, around 30.
Freeze them in a row so they don’t stick together.
Be sure to sprinkle flour on the bottom.
The wrapper is strong, so you can make soup with frozen dumplings.
The wrapper is so strong that even if you make soup with frozen dumplings, the wrapper will not tear and the soup will not get dirty with filling👍.
The frozen food is complete!
I’ll make 4 soups and freeze them.
Let’s make udon. I’m going to make kalguksu with this.
You can choose how thick you want to stretch it.
My mother’s udon was stretched thin😊.
Fold it while sprinkling flour. Cut it into noodles.
How to make soup stock will be shown at the end of the video.
Dashi soup broth – 700ml
It’s good to add green onion and shiitake mushroom.
Add dumplings and noodles.
One thing I want you to do while making this❕❕
The dumplings are heavy with the filling.　
If you leave it, it will stick to the pot and not move💦
Then if you move it, the wrapper will peel off💦
Mix for 30 seconds until the flour is cooked. This way they wont stick to the pot.
And the frozen dumplings, just mix them in for 30 seconds!
You can boil the frozen dumplings for 7 minutes to cook them.
You can add vegetables and salt it for the final seasoning.
The dumplings are ready! 👏.
My mother’s dumpling soup is ready✨.
I’m so happy just thinking I’ll be sharing my mother’s and 5 sisters’ dumplings with you😊.
If you’ve made my kimchi [Chinese cabbage kimchi] let it turn sour!
Use that kimchi, to make these [kimchi dumplings]!
I’ll eat this kalguksu before the noodles expand~!
The dumplings are so round that it’s hard to eat them.
Take a dumpling out and put it in a bowl, put some soup in it,
break it up and eat it.
Split it here and eat it.
I guess this is the way my sisters and I eat, not how Koreans eat 🤣.
Another way to eat them-
Take out the dumplings and eat them like steamed dumplings.
I like to eat them dipped in chili and soy sauce 😆 .
Thank you for watching until the end.
More cooking next time! Let’s have fun cooking!
[Note from the editor]
My wife was in tears remembering her mother.
She didn’t want me to show this footage, but…
I just wanted you all to know how much Yeon Joung loves her mother’s kimchi dumplings.
　　　　　　　　　　　　　　　Editor

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【動画内容】
幼い頃から５姉妹家族は小麦粉料理が多かったです。
特に学校冬休みが入ると、小麦粉を業務用を仕入れて毎日小麦粉料理
でしたがその時のその味が一番美味しかったです。
母のキムチ餃子が町でも評判が良かったです。それは、、キムチの味が良かったからだと思います。
自慢の母のキムチ餃子、
母が天国に行ってからも５姉妹はオンマの味を作ってますと報告したい気持ちです。

（目次)
0:00 キムチ餃子はじめ
2:16 古いキムチとは？＆キムチ計り方
2:42 キムチ具の材料紹介
3:20 野菜の切り方
3:51 もやし茹で方と切り方
4:28　具の絞り方
5:46 春雨茹で方＆切り方
6:34 キムチ餃子具の味付け
7:41 餃子皮生地作り
8:54 丸い～餃子皮作り&丸く伸ばす伸ばし方
11:02 いよいよ　餃子作り
13:27 うどん作り
13:51 キムチ餃子スープ作り
14:35 キムチ餃子食べ方＆編集後記収録

【キムチ餃子】】　（３０個分）
材料
キムチ　ー軽く絞って600ｇ
木綿豆腐　ー　150ｇ
もやし　ー　200～300ｇ
豚挽肉　ー　120~150ｇ
ニラ又は長ネギ　　ー　20～30ｇ
春雨　ー　50ｇ

★餃子皮作り
小麦粉　ーー　300ｇ
片栗粉　ーー　60ｇ
水　ーー　180ｍｌ
塩　ーー　小さじ1
サラダ油　ーー　大さじ1.5
◆残りは手打ちうどんもしてみて下さい。

★味付け　
・唐辛子粉　――　大さじ0～2
・砂糖　－小さじ1
・ごま油　――　大さじ1　　
・醤油　――　大さじ1
・塩　ー　小さじ1/3～1/2　　　
・胡椒　――　少々

★だし汁作り方（冷蔵保存で2~3日分使えます）
水　－－　2L
煮干し　－－　15個（25～30ｇ）
昆布　－－　10ｇ
あれば長ネギの青い部分　－－　1本分
あれば　玉葱、人参少し
◆残っただし汁は味噌汁などスープに使ってみてください。（3日間冷蔵保存可能）

　餃子スープ作り方
1.スープの基本　ー　煮干しと昆布の出汁　又は　ダシダでスープを決める
2.椎茸・長ネギなど入れる
3.餃子が鍋にくっ付かないよう　混ぜながら火を通す
4.塩で味付けして
5.玉子を流し込んで出来上がり
6.好みで刻み海苔入れるのも良い

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