Pork & Kimchi Dumplings

For the dumpling skins:

● 1 cup (150g) plain flour

● 110ml freshly boiled water

For the spicy dipping sauce:

● 1/4 cup (60ml) light soy sauce

● 2 tbsp Chinkiang vinegar (available from Asian grocers)

● 1/8 tsp sugar

● 2-3 tsp Chinese chilli oil (available from Asian grocers)

● 1 tbsp finely shredded ginger

● 2 tsp finely chopped garlic

For the filling:

● 1/2 tsp salt

● 200g kimchi

● 280g pork mince

● 1 tbsp finely chopped ginger

● 1/3 cup chopped spring onions or Chinese chives

● 1/8 tsp ground white pepper

● 1/4 cup (60ml) chicken stock or water

● 1 1/2 tbsp light soy sauce

● 1 tbsp Shaoxing wine (available from Asian grocers)

● 1 tbsp vegetable oil

● 1 tbsp sesame oil

Special equipment:

You’ll need a dumpling roller (available from Asian grocers) or a 2cm x 20cm piece of dowel

1. To make the dumpling skins, place the flour in a medium mixing bowl, make a well at the centre and pour in the boiling water. Using chopsticks or a fork, stir until you get a crumbly mixture. Once the dough is cool enough to handle, tip the mixture onto a clean benchtop and knead for about 5 minutes or until you have a smooth, firm-ish ball of dough, adding more water or flour along the way if necessary. Cover with plastic wrap and rest for 10 minutes.
   
   
2. To make the spicy dipping sauce, mix all the ingredients together and set aside.
   
   
3. To make the filling, squeeze the kimchi well, to remove as much liquid as possible, then chop roughly. In a medium mixing bowl, combine the kimchi with the remaining filling ingredients and mix until combined.
   
   
4. To make the dumplings, sprinkle the dough with plain flour and roll into 2-3 cylinders, 3cm in diameter. Cut into 2cm thick discs and flatten with the palm of your hand then cover them with an overturned bowl to keep them moist. With a dumpling roller, roll inwards only (to maintain an even circle) from the outer edge of each disc to the centre. Roll the skins until they’re 1mm thick. Stuff a teaspoonful of the filling into the centre of each wrapper, fold and seal. When crimping, pleat only one side of the dumpling – this will pull the dumpling into a traditional crescent shape. If this sounds tricky, pinching to seal the seam well is the basic goal.
   
   
5. To cook the dumplings, bring a large pot of salted water to the boil on the LG cooktop. Use Power Boost for a rapid boil. Lower as many dumplings as you wish into the water and wait for them to float. Cook for a further 10 seconds before scooping the dumplings out with a slotted spoon and transferring them to a well-oiled tray or plate. For a crispy finish, pan-fry the boiled dumplings with some oil in a large non-stick frypan over medium heat until the bottoms are golden brown. Serve immediately, crispy bottoms facing up, with the dipping sauce on the side.