Judy Joo showcased her tasty Korean dumplings stuffed with pork, beef, Chinese cabbage and tofu on Saturday Kitchen. The dumplings are served with a spicy chilli dipping sauce and late night naughty noodles.<\/p>\n
The ingredients for the filling are: 450g pork mince, 225g beef mince, 175g firm tofu, drained and finely crumbled, 250g Chinese cabbage leaves, finely shredded, 3 spring onions, finely chopped, 2\u00bd tbsp soy sauce, 2 tbsp toasted sesame oil, 2 large garlic cloves, grated or finely chopped, 2 tsp sea salt, 2 tbsp grated fresh root ginger, 2 tsp sesame seeds, toasted, 2 tsp caster sugar, \u00bc tsp freshly ground black pepper, For the dumplings, 48 round eggless wonton wrappers, vegetable oil, for frying and dried chilli threads (sil-gochu), to serve.<\/p>\n
For the dipping sauce: 6 tbsp soy sauce, 2\u00bd tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar, 1 tbsp thinly sliced Korean red chilli or Fresno chilli, 4\u00bd tsp toasted sesame oil, 2 tsp sesame seeds, toasted and 2 spring onions, very thinly sliced on an angle.<\/p>\n