Kimchi Bossam Dumpling Hotpot

….I made dumplings with Kimchi leaves instead of flour dumpling skin. It was fun while making and tasted great. When spring is just around the corner, it’s perfect to make this dish with very ripe Kimchi. Sometimes I make another version with pork belly inside and kimchi leaves outside. The two recipes are similar but taste different. Anyway, recipes made with Kimchi are always delicious. JOHN likes this recipe because it’s not as heavy as the version with pork belly. This recipe is from @mrs_macarons.

Servings: 4

Time: 50 minutes

Ingredients:

1. 20–22 pieces of Kimchi leaves
2. 2 1/2 cup ground pork
3. 1 cup firm tofu, mashed
4. 1 Ts garlic, minced
5. 1 ts ginger, minced
6. 2 Ts green onion, minced
7. 2–3 jalapeños, minced
8. 1 ts sea salt
9. 1 Ts sesame oil
10. black pepper to taste
11. 4 cup steamed rice
12. 2 stems green onion(for garnish)

For broth:

1. 2 cup anchovy broth
2. 1 ts sugar
3. 1 Ts chili powder
4. 1 Ts tuna sauce
5. sea salt to taste

Cooking Instructions:

1. Mix the ground pork, tofu, garlic, ginger, green onion, jalapeños, sea salt, sesame oil, and black pepper into a big bowl well.

2. Start with a kimchi leaf and put a small amount of filling on the kimchi leaf. Fold in the sides and wrap over the filling and place it into a pot. Continue to fold with remaining filling and place them into the pot.

3. Heat the pot with medium heat and add the sugar, chili powder, tuna sauce, and anchovy broth into the pot to boil them for 15 minutes.

4. Add some sea salt if it is too bland and sprinkle some green onion. Serve it with steamed rice.

You can also view this recipe on instagram.

https://www.instagram.com/p/CMfDNf0l875/