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I looked at the recipe and sort of followed what it said, but as you know if you follow this blog, I cannot follow a recipe to save my life. Luckily for you, the nice folks at Food and Wine have the recipe and a step-by-step slide show online; click HERE to see it.
Mushroom and kimchi filling:
10 oz cremini mushrooms, finely chopped
3 spring onions, finely chopped
2 cloves garlic (smoked garlic if you have it)
drizzle of sesame oil
tablespoon of olive oil
Sauté the ingredients together in a hot pan until most of the moisture has evaporated and the mushrooms are nice and brown. Stuff each dumpling with a small spoonful of the mushroom mixture and a pinch of chopped kimchi.
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Tofu and cress sprout:
1 block firm tofu, crumbled
1/2 white onion, finely chopped
1 Not Chick'n bouillon cube
tablespoon of olive oil
Sauté ingredients together in a hot pan until most of the moisture has evaporated and the tofu is nice and brown. Stuff each dumpling with a small spoonful of the tofu mixture and a pinch of chopped fresh cress sprouts or watercress.
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