Kimchi Pork Dumplings

• 2 cups all purpose flour
• 1 pinch salt
• 3/4 cup boiling water
• 1 pound ground pork
• 1/2 cup scallions chopped
• 1 cup kimchi chopped roughly and drained of excess liquid
• 8 ounces firm tofu drained and finely diced
• 2 teaspoons fresh ginger minced
• 1 teaspoon cornstarch
• 1 clove garlic minced
• 1 egg beaten
• 1 tablespoon sesame oil
• 1 tablespoon salt
• 4 tablespoons soy sauce
• 1 teaspoon white pepper
• 1/2 cup cold water boiling
• 2 tablespoons oil pan-fry
• 3 tablespoons water pan-fry

1. First, start with making the dumpling wrapper. Whisk together the all purpose flour and salt. Bring water to a boil then immediately remove from heat. After five seconds, gently stream water into the dry ingredients, constantly stirring.
2. When the mixture is tolerable to touch, knead into a dough. If it's too dry, add a bit more water. Knead for another three minutes, until elastic and smooth, but not sticky.
3. Wrap tightly in plastic wrap and let the dough sit for 30 minutes at room temperature.
4. In the meantime, mix the pork, scallions, kimchi, tofu, ginger, cornstarch, garlic, egg, sesame oil, salt, soy sauce, and white pepper together. Use your hands (or a spatula) to mix until it becomes a unified mass.
5. Divide the mass into quarters. Place the other three quarters in plastic wrap. Take one quarter and roll into a log. Divide into 12 even pieces.
6. Roll a piece into a ball, then flatten gently into a circle. Dust the KitchenAid(R) Pasta Roller Attachment with flour then attach to the power hub of the KitchenAid(R) Artisan(R) Mini Stand Mixer.
7. Turn the Artisan(R) Mini Stand Mixer to Setting 1 (low) and run the dough through. Change to Setting 2, then rotate the dough 90u0b0 and run through again. Change to Setting 3, rotate and run the dough through again. If the dough is like an oval, simply run it the wide-way through the Pasta Roller Attachment to form a circle. Repeat until all 12 pieces are shaped.
8. Place one circle in one hand. Scoop about 1 1/2 tablespoons of filling into the center. Dip a finger in water and trace the top semi-circle edge. Fold over and pleat.
9. Repeat with the rest of the filling.
10. To cook
11. Boil: Place the dumplings in a single layer in a pan. Cover with water.
12. Bring to a boil then add 1/2 cup cold water. Bring to a boil again, until the dumplings float. Remove with a slotted spoon.
13. Pan-Fry: Heat the oil in a non-stick pan over medium-low heat until a drop of water sizzles when hitting the pan.
14. Place the dumplings in a single layer in the pan. When the bottoms of the dumplings are golden, pour the water into the pan and cover with a lid, turning the heat to low.
15. Let the dumplings steam for 5-10 minutes or until the water has evaporated.
16. Remove the lid and let the rest of the water evaporate and allow dumplings to crisp up even more.

flour, salt, boiling water, ground pork, scallions, liquid, fresh ginger, cornstarch, garlic, egg, sesame oil, salt, soy sauce, white pepper, cold water, oil pan, water

Taken from www.yummly.com/recipe/Kimchi-Pork-Dumplings-2187928 (may not work)