Two of my favourite winter foods are Kimchi and Dumplings.
A staple in Korean cuisine, Kimchi is made from salted and fermented vegetables, in particular napa cabbages and Korean radishes, with added seasonings and chilli.
Different variations of dumplings are eaten worldwide. In Auckland, it is easy to find a good dumpling, either in a restaurant, at a cheap eatery, and even in the supermarket. I have eaten plenty, believe you me, but have never actually made my own.
Fast forward to last week, I received a bottle of the brand-new Allan Scott Generations Gewürztraminer 2016 from Allan Scott Family Winemakers, which was one of the first independent wineries to establish in Marlborough, New Zealand in 1990.
The Allan Scott Generations Gewürztraminer (dubbed ‘G’whizz’ by the Allan Scott team) is the newest addition to their exclusive Generations range, with delicate and floral flavours and aromas – think exotic spices, candied figs, turkish delight and lychees. The G’whizz is divine on its own yet truly brought to life when paired with exotic foods, such as sweet Middle Eastern dishes, spicy Asian fare, and of course, dumplings.
So, what better way to try the new G’whizz than by matching it with homemade Kimchi and Tofu Mandu (Dumplings) and a spicy Yangnyeomjang – Korean Seasoning Sauce!
Kimchi & Tofu Mandu (Dumplings)
The dumpling mixture is very easy to prepare. I bought the tofu, vegetables and sauces from Fruit World Greenlane, and purchased the kimchi, toasted sesame seeds and Korean dumpling wrappers (25 in each packet) from Bok Mart in Mount Eden. I love the kimchi at Bok Mart – you can either buy the normal packaged kimchi or head to the middle of the shop (left side) where you’ll find a Korean lady selling her own homemade kimchi, which is packaged in plastic containers. We also bought some of her minced garlic, which ended up being spicy… but I’m not complaining!
I have used this recipe as my inspiration, however have made a few tweaks. This recipe makes about 48-55 dumplings, depending on the size of dumpling wrappers used. We originally budgeted for 45 dumplings and had mixture leftover. But never fear, we stir-fried this with extra tofu and vegetables and it was delicious!
For the dumplings:
2 packets of mandu (dumpling) wrappers
1 egg, beaten
2 oven trays, lined with baking paper
1-2 bamboo steamer baskets, lined with baking paper
For the filling:
2/3 of a 500g packet of mung bean sprouts
4 carrots, peeled and grated
2 teaspoons toasted sesame oil, divided
1 block firm tofu
2 cups cabbage kimchi
2 spring onions, thinly sliced
1 leek, thinly sliced
1/2 white onion, finely minced
2 tablespoons finely minced garlic
1 teaspoon finely minced ginger (or grated)
1 teaspoon brown sugar
A pinch of black pepper
2 eggs, beaten
For the Yangnyeomjang – Korean Seasoning Sauce:
Makes 1/2 cup
6 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon rice vinegar
1 or 2 teaspoons gochugaru (Korean red pepper powder) or 1 or 2 teaspoons of chilli flakes
2 teaspoons toasted sesame seeds, crushed or whole
1 teaspoon brown sugar
1 teaspoon finely minced garlic
1 spring onion, chopped
Combine all ingredients in a small bowl. Adjust quantities to suit your taste.
1. Boil the bean sprouts with 1 cup of water until tender, for about 15 minutes. Rinse under cold water and squeeze out as much liquid as possible. Coarsely chop and squeeze out any excess liquid.
2. While the bean sprouts are boiling, prepare the carrots, tofu, and kimchi.
3. Saute the carrots with 1 teaspoon of the sesame oil and a pinch of salt until tender, for about 2 minutes.
4. Place the tofu in a cheesecloth or dish towel and squeeze out the excess liquid.
5. Coarsely chop the kimchi and squeeze out the excess liquid. (Don’t let the kimchi juice go to waste – save it for soups and sauces).
6. In a mixing bowl, combine the bean sprouts, carrots, tofu, kimchi, spring onions, leek, onion, garlic, ginger, brown sugar, black pepper, a pinch of salt, and the remaining teaspoon of sesame oil. Mix and mash together (hands work best), taste, and adjust seasonings if necessary. Add the 2 beaten eggs and mix well.
7. To assemble the dumplings, place about 1 tablespoon of filling in the center of each wrapper. (Make sure not to overfill, or the dumplings may leak in cooking.) Dip your fingertip in the beaten egg and trace the edge of the wrapper. Fold the wrapper over to make a half-circle and pinch the edges together to seal. Place on oven trays (lined with baking paper), before transferring to the steamer basket.
8. Line the bottom of your bamboo steamer basket with baking paper. Place the dumplings in the steamer. Find a pot/pan that your steamer will fit in snugly. Fill the pot/pan with water and bring to the boil. Once the water has reached the simmering point, place the steamer over or in the pot. Steam dumplings for 8-10 minutes.
9. Transfer dumplings to a platter, and serve with the yangnyeomjang sauce for dipping, and a glass of chilled G’whizz. Enjoy!
For more information about the new Allan Scott Generations Gewurztraminer and Allan Scott Family Winemakers, check out their website here.
This is a not a sponsored post, however the new Allan Scott Generations Gewurztraminer was gifted to me by Allan Scott Family Winemakers. All opinions are (and always will be) my own.