Kimchi Dumplings from Scratch

Happy New Year!

We are gearing up for our classes on January 31, putting final tweaks in recipes and class plans. The multi-colored dumplings above will be a part of our Dumplings & Buns class, and we will start the class by discussing how to add colors with natural ingredients and make dumpling wrappers from scratch.

But for those of you who can't join us, I hope this recipe comes in handy. Although it takes a little bit of planning and preparation, you can make the wrapper dough and the dumpling filling a day ahead. Making dumplings together is a fun DYI dinner party idea, whether it's a Lunar New Year party or any other time of the year.


Yield - about 40 dumplings (4 servings)


Dumpling wrappers from scratch

2 cups plus more for dusting all-purpose flour

1 teaspoon salt

2/3 cup water

For kimchi filling

1 cup kimchi, preferably well-aged and tart (a bit too strong to eat by itself)

½ cup onion, peeled and finely chopped

2 cloves garlic, peeled and grated

1 teaspoon neutral-tasting cooking oil (such as sunflower seed oil)

½ cup Korean sweet potato starch noodles (당면 dang myeon)

½ cup garlic chive, ends trimmed and chopped (or substitute with equal amount of scallion)

2 teaspoons toasted sesame oil

2 teaspoons soy sauce

2 teaspoons rice vinegar

Pinch black pepper

1 egg

¼ cup all-purpose flour for dusting

½ cup water to seal dumplings


Dumpling wrappers from scratch

1. Mix flour, salt, and water together and knead it to make a dough. It should be a play dough consistency. Adjust water or flour amount as necessary, by adding a sprinkle of each.