Gyuasang(Cucumber Dumplings)

….It is said that dumplings taste best when taken out of a steamer, with steam rising, during the cold winter rather than in summer. However, in the royal court of the Joseon Dynasty, dumplings were enjoyed as a snack even in the summer. Of course, they were different from winter dumplings. Do you know about cucumber dumplings for summer? Called “Gyuasang,” these cucumber dumplings got their name because their shape resembles a sea cucumber. The crunchy texture of the cucumber makes them perfect for eating fresh and cold in the summer. Moreover, adding a few pine nuts to the bottom of the dumpling skin enhances the flavor with a nutty taste. Shouldn’t we enjoy seasonal food in its season at least once?

In the hot season, instead of enjoying dumplings in a hot dumpling soup, they are either steamed and dipped in vinegar sauce or floated in cold water or broth. The cucumber is peeled, salted, squeezed, and stir-fried, giving it a crunchy texture, quite different from the meat-filled dumplings we usually eat. Since the ingredients in the dumpling filling can be eaten without additional cooking, the dumplings are steamed for a short time, just enough to cook the thin skin.

The green color faintly visible through the thin dumpling skin adds a sense of coolness, and placing vegetable leaves underneath when serving makes it a refreshing dish for the midsummer. Additionally, decorating it with pretty flowers from the garden can momentarily make one forget the tiresome heat. Today, I enjoyed holding and eating cold Gyuasang dumplings with my husband for lunch.

Servings: 2–3

Time: 40 minutes

Ingredients:

1. 480 g cucumber, seeds removed and julienned
2. 150 g shiitake mushrooms, thinly sliced
3. 270 g beef ribeye, thinly sliced
4. 1 tbsp pine nuts
5. 10 g sea salt
6. 24 pieces of dumpling skins
7. 1 tbsp avocado oil

For marinating beef and shiitake:

1. 1 and 2/3 tbsp soy sauce
2. 1 tbsp muscovado
3. 1 tbsp garlic
4. 1 and 1/2 tbsp green onion
5. 1 tbsp sesame oil
6. black pepper to taste

Cooking Instructions:

1. Thinly julienne the cucumber and add sea salt. Let it sit for 20 minutes.

2. Meanwhile, mix the soy sauce, muscovado, garlic, green onion, black pepper, and sesame oil well in a bowl.

3. Marinate the sliced beef and shiitake mushrooms gently with the mixed sauce. Set aside.

4. After 20 minutes, lightly squeeze the excess water from the cucumber using a cheesecloth.

5. Heat a pan over medium-high heat and add the avocado oil.

6. Stir-fry the cucumber for 1–2 minutes, then spread the cooked cucumber onto a tray to cool down quickly.

7. Heat the same pan over medium-high heat and stir-fry the marinated beef and shiitake mushrooms until cooked. Then, spread the cooked beef and mushrooms onto a tray to cool quickly.

8. Apply water to half of the edge of the dumpling wrapper.

9. Put some pine nuts in the middle of the dumpling skin.

10. Add the cooked beef and shiitake mushrooms on top of the pine nuts.

11. Add the cooked cucumber on top of the beef and shiitake mushrooms.

12. When attaching both sides of the dumpling wrapper, it’s okay not to stick the ends together. Then, gather the top part into small folds.

13. Once the water in the steamer starts boiling, place the steamer on top and steam for 5 minutes.

14. After 5 minutes, turn off the heat and remove the lid to allow it to cool down.

15. After cooling down, serve it with soy sauce (soy sauce : vinegar = 1 tbsp : 1/2 tbsp).

You can also view this recipe on Instagram.

https://www.instagram.com/p/C9fE_Ztphpc/?img_index=3