Dumpling is a kind of pasta food with a long history and various methods.

Dumpling skin can also be made with hot noodles, crispy noodles, eggs, or rice noodles. Fillings can be meat or vegetable, sweet or salty. The method of cooking can also be steamed, fried, fried, etc. Meat fillings include shrimp, fish, chicken, and so on.

Dumplings are characterized by thin skin, tender filling, delicious taste, and unique shape, dumplings are made of a complete variety of raw nutrients, and cooking methods to ensure less loss of nutrients.

Kimchi provides plenty of nutrients, prevents arteriosclerosis, and lowers cholesterol. Eliminating diseases such as excess fat, kimchi represents Korean cooking culture. Because of the cold, long winter in South Korea, there is no fruit and vegetable growth, so Koreans use salt to pickle vegetables for winter. By the 16th century, chilli peppers were widely used to make pickles.

Kimchi is one of the most representative traditional dishes in Korea, and it is also a typical fermented food. South Korea is located in a high latitude because the winter is very long, the climate is very cold, and the growing season of vegetables is short.

Every winter, South Korean housewives must prepare winter food for their families. Vegetables such as cabbages, cucumbers, and radishes are pickled in autumn, so in winter, every household has a variety of kimchi.

In addition to cabbage, a variety of leafy green vegetables, such as radish, leek, chives, cucumbers, etc., can also be used as the main raw materials of kimchi. Depending on the taste, meat or seafood can also be used as toppings. As a result, there are more than 100 kinds of kimchi with different flavours and methods of preparation. Kimchi is also used in various dishes.

Kimchi is effective in reducing weight, cleansing intestines, and preventing adult diseases. Kimchi contains important vitamins. It also contains healthy bacteria that aid digestion. Kimchi can be eaten in many different ways, from soups to cakes, and is popular in Korea as a sandwich that resembles pizza and hamburgers.

Kimchi represents Korean cooking culture and is an indispensable food for three meals a day from ancient times to today. The basic material of kimchi is the same, it is very distinctive, and the flavour changes with the addition of chilli. This fermented kimchi with lactic acid flavour is not found anywhere else in the world, and the capsaicin in chilli prevents the rancour of kimchi and keeps it delicious.

Kimchi, a winter dish in Korea, is as crisp and refreshing as fresh vegetables and even has a crisp sound when you bite into it. Almost all Korean women are skilled at making kimchi. Families with a good economy can make kimchi not only with cabbage but also with other vegetables.

Kimchi dumplings are made of chicken, tofu, and kimchi.

Chicken

Tofu

Kimchi

The onion

Ginger

Mushroom

Soy sauce

Sesame oil

Salt content

Ground pepper

Flour

Warm water

1. Cut the chicken into small pieces and mince them. Add soy sauce, sesame oil, and ginger in one direction and stir well.

2. Wrap a box of tofu tightly in gauze, crush, squeeze out excess water, and stir well into the mince.

3. Spicy cabbage, and chopped spring onion. Add to the mince and mix well.

4. Add diced mushrooms and stir well.

5. Add salt and black pepper to taste before wrapping.

6. The dough is made of hard and smooth dough with water. After 20 minutes, it is divided into dumpling wrappers.

7. The dumplings are ready to be cooked. When it's done, you can fry it in oil for more flavour.