Halmoni Dumplings
Halmoni Dumplings
These dumplings are stuffed with zucchini, pork, tofu, cabbage, and spicy kimchi, and are a staple on the menu at Mokbar in New York City. Recipe courtesy of chef Esther Choi.
Servings
21
Ingredients
- 2 packages dumpling wrappers (about 84 wrappers total)
- 1 medium zucchini, thinly julienned
- 1 tablespoon salt
- 8 ounce extra-firm tofu
- 1 pound ground pork
- 5 ¼ ounce green cabbage, chopped
- 1 cup kimchi, chopped
- 3 cloves garlic, minced
- ½ medium spanish onion, diced
- 2 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce, preferably three crabs brand
- 1 tablespoon sesame oil
Directions
- Salt the zucchini and toss well. Let sit for about 20 minutes to remove the water. Drain, then squeeze the liquid out in cheesecloth until completely dry.
- Squeeze the tofu in cheesecloth until all moisture is drawn out.
- Stir together the prepped zucchini, pork, cabbage, kimchi, garlic, and onion. Add the soy sauce, cornstarch, fish sauce, and sesame oil.
- Wet the outer shell of a dumpling wrapper with warm water. Scoop about ½ tablespoon of the filling in the center and pinch together. Make folds in the wrapper so that it will not open during cooking.
- These dumplings can be deep-fried, pan-fried, steamed, or poached in soups. They freeze well, too!