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Hello and welcome back! Today's recipe is copy paste from Gottigheter's Instagram, don't go there and check back for more awesome recipes! YOU NEED (about 4-5 people) BROTH 1.2 liters of water 1 meat bouillon cube 4 teaspoons gochujang 2-3 tablespoons soy sauce 2-3 shallots 4 cloves of garlic 2 carrots 1/6 cabbage 2 cm ginger or galangal One lime 250 ml coconut milk DUMPLINGS A package of wonton dough that you have thawed 400 g minced pork 2 dl white cabbage, finely chopped 4 scallions 3 tablespoons soy sauce 2 teaspoons fish sauce 1 tablespoon sesame oil 3 cloves of garlic, grated 1 tablespoon ginger, grated 1 chili, finely chopped A pinch of sugar & pepper TOP WITH Crispy chili oil, Lao Gan Ma Chili-roasted sesame seeds from @risbergimport Coriander & more scallions DO THIS: We start with the broth. Pour water, stock cube, 2 tsp gochujang, 2 tbsp soy sauce into a saucepan. Add coarsely chopped carrot, cabbage, ginger, shallot and crushed garlic cloves. Simmer under a lid for about 30-40 min. In the meantime, make the dumplings. Thaw the dough. Mix the minced pork with finely chopped cabbage, green onion, chili, grated ginger and garlic. Add soy, fish sauce, sesame oil, sugar and pepper. It's hard to taste but trust that it's delicious. Google how to best fill and fold the dough. Steam these for about 6-8 minutes. (Pot that you fill with water, bring to a boil, either a bamboo basket with baking paper in the bottom that you put the dumplings on + lid. Or a colander over the saucepan, baking paper, dumplings in and lid on) When the broth has simmered for about 30-40 min. Add coconut milk, squeezed lime, 2 tsp gochujang and about 1-2 tbsp soy sauce. Taste to see the strength and saltiness. Maybe more of something? Simmer the broth for about 15 more minutes (until all the dumplings are done) then strain the broth from all the vegetables. Add 4-5 dumplings at the bottom of a plate. Pour over broth, top with crispy chili oil, sesame seeds, green onions & coriander!!!