Korean New Year (Take #2): Dumpling Party and AirKhruang playlist (JFK->IIA)

Eats:  Dumplings, Kimchi Deviled Eggs & Favorite Korean Takeout
TunesKhruangbin & an AirKruang playlist
Why:  Korean New Year


For the second version of Korean New Year 2018 we had the pleasure of attending a fabulous dumpling making party at with friends here in Brooklyn!  We made both pork and beef dumplings, and tried them both fried and steamed.  Attendees of all ages (4 on up!) had a blast trying out various wrapping techniques, and we got a kick out of first watching an instruction video off YouTube.


In bonding with one of the attendees over our love for revolutions of food and music over time and space, he told me of his latest band crush: Khruangbin.  I’ve been crushing ever since and when I realized their website provides fun custom playlists, I couldn’t resist.  Head to AirKhruang.com to build your own and also hit their “Skymall” shop for some super cool merchandise while you are there (I got the black universe t-shirt).  And of course, delight your ears by purchasing their music on Apple and following them on Spotify.

Note: Their 6.5 hour playlist was missing their own music, so I front loaded it with a couple of my Khruangbin faves.

So get that playlist on your speakers and get your dumpling fun started!


Pork Dumplings

They used this Pork Dumpling recipe on AllRecipes.com.  I’ll paste it below:

“These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.”
  • 100 (3.5 inch square) wonton wrappers
  • 1 3/4 pounds ground pork
  • 1 tablespoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 tablespoons thinly sliced green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg, beaten
  • 5 cups finely shredded Chinese cabbage
  1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
  3. To cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Beef Dumplings

  • 3 lbs green leafy vegetable (like shepherd’s purse, baby bok choy, napa cabbage, or Chinese chives)
  • 1.5 lbs ground beef (or ground chicken or pork… meat just can’t be too lean)
  • 2/3 cup Shaoxing wine
  • ½ cup oil
  • 3 tbsp sesame oil
  • 1 tbsp salt
  • 3 tbsps soy sauce
  • ¼ tsp white pepper
  • 2/3 cup water, plus more for assembly
  • 3-4 packages wonton skin / dumpling wrappers
  1. Wash and chop your leafy greens of choice.
  2. In a large bowl, combine everything except the dumpling wrappers and mix well.
  3. Place 1 heaping teaspoon of the filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle or semicircle shape. Have fun and get creative with your pinch designs!
  4. Cooking options:
    1. Steam them in a bamboo or metal steamer for about 15-20 minutes.
    2. Fry them.


Kimchi Deviled Eggs

  • 6 large eggs
  • 3 heaping tbsp plain yogurt
  • 2 tsp white vinegar
  • 1 tbsp sriracha (unless you have gochujang)
  • 1/4 tsp salt
  • 1 tbsp sesame oil
  • 1 cup kimchi, roughly chopped
  • 2 strips of bacon, cooked and crumbled
  • optional garnish: diced chives and/or chili powder
  1. Hard boil eggs according to your favorite method.  I like to put them all in a pan, cover with water, heat to boiling, cover the pan and turn off the heat.  Leave for 12-15 minutes, depending on egg size, then put in a cold water bath until ready to peel.
  2. Meanwhile, heat sesame oil in a separate pan and cook kimchi until it begins to brown/crisp a bit (8 minutes or so). Put in a small bowl and keep aside.
  3. Wipe out skillet and cook the 2 slices of bacon.  Allow to cool and crumble into a small bowl.
  4. Peel eggs and slice in half.  Place whites on a platter and yolks in a medium bowl.
  5. Mash up yolks with a fork until just bits.  Add yogurt, vinegar, sriracha, half the cooked kimchi and salt, and mix well.  Taste and adjust.
  6. Carefully put the yolk mixture into quart Ziploc bag, and snip off a corner for an impromptu pastry bag. Fill the egg whites with the yolk mixture.
  7. Top with remaining kimchi and bacon. Sprinkle with chives and/or a bit of chili powder, if desired.