It's Korean tradition to eat rice cakes on New Years for long life.
In my family, we like to eat it with dumplings in soup to add more flavor.
Here is my recipe for my favorite dumplings.
*Disclaimer* This is not a traditional, nor family recipe. This was created by me, to suit my tastes, and these dumplings involve alot of shrimp. (Because I love shrimp)
If you would like a more traditional ratio, half the shrimp, but keep the same amount of pork.
1 lb. of ground pork, 1 lb. of shrimp (shelled and de veined), 4 oz. can of bamboo shoots, 6 oz of water chestnuts, 3 stalks of scallion bunches, 4 cloves of garlic, 2 teaspoons of ginger, 6 tablespoons of soy sauce, 2 table spoons of white vinegar, 1/2 tablespoon of sesame oil, 1 tablespoon of sugar, 1 tablespoon of tabasco (optional) - adds a tang
2 packages of dumpling skins
Chop up all the shrimp, scallions, ginger, garlic, water chestnuts, and bamboo shoots.
Combine in a bowl with the ground pork, and add in the remaining ingredients.
Now, I am not a cook who loves measurements. The wet ingredients list were all eye ball estimations.
To ensure that the filling is to your taste, take a very small amount and fry it in a small pan until fully cooked. You can then taste the filling mixture, and alter the seasonings to your liking.
Now that the filling is ready.
Grab your dumplings skins, with a small bowl of water.
Spoon a small amount of filling in the center of the skin, and apply a half moon motion of water along the edge of the skin
I am not an expert dumpling folder (I just stink at it) so if you need help, I would Youtube that part ^^
Before you know it, you will have many dumplings ready for consumption.
(I sometimes do this in front of the tv, time flies by when you are a folding machine)
The above recipe uses nearly 2 packages of dumpling skins with only a few remaining.
If you do not wish to use all the fillings for dumpling purposes, it also tastes delicious fried up in a pan, and served with rice.
For preservation, I would recommend having the dumplings all layed out on a tray in a single layer, and place the tray in the freezer. Once all the dumplings are fully frozen, you can remove from the tray and pack in bags for easy future use.
The soup is a simple creation of ox tail broth (you can use chicken brother in water if you are in a pinch)
Scallions, eggs, rice cakes, few beef slices (optional) and dumplings.
Slurp up and enjoy.
Happy New Year ladies!
What are some of your New Years traditions?