Kimchi Dumpling recipe below

1.5 – 1.7lbs ground pork
1 bunch of green onions
1 tbsp minced garlic
1/2 – 1 tbsp grated ginger
100g glass or vermicelli noodles (followed package cooking instructions)
6 tbsp regular soy sauce
2 tbsp dark soy sauce
2 tsp sugar
2 tbsp oyster sauce
Black pepper
2 tbsp sesame oil
5 cups chopped kimchi (more fermented the better)
1.5 tbsp gochujang or Korean red pepper paste
3 tbsp gochugaru or Korean red pepper flakes (not the powder)
4-5 large dumplings peels or 7-8 regular dumplings peels
1 egg + splash of water

Tips:
– This makes about 3 gallon bags worth of dumplings
– I used a small spoon to scoop out the filling
– Can use parchment paper or caggabe leaves to steam the dumplings
– After steaming, turn off the stove and let it sit for 1 minute before serving

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