Halmoni Dumplings

Halmoni Dumplings
5 from 1 ratings
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. 
Halmoni Dumplings
  • 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
  1. 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.
  2. Squeeze the tofu in cheesecloth until all moisture is drawn out.
  3. Stir together the prepped zucchini, pork, cabbage, kimchi, garlic, and onion. Add the soy sauce, cornstarch, fish sauce, and sesame oil.
  4. 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.
  5. These dumplings can be deep-fried, pan-fried, steamed, or poached in soups. They freeze well, too!