Korean Pickle Pots
By VicentaLakin
There's a lot of pickles on the market, and every time it tastes bad, you start to share my experience. The pot is in my head, wrapped up, he's in a triangle from the side, with two emptied, and both sealed, and I prefer to wrap them up because the frying process juice doesn't come out
Recipe Recommendations
- Dumpling with big skins 30 photos
- Chop kimchi a cup
- Mixed pork filling a cup
- finely chopped leek a cup
- low-gluten flour 1.5 tablespoons
- water a cup
- medium spice
- fried
- several hours
- ordinary
Steps for Korean Pickle Pots
1
fermented pickles, leached and cut to the end
2
Scrambling is drying up
3
Pickled dumplings, spare
4
Put one, two, three of the above in the bowl and spare
5
Put the dumpling skin on your hand, take the proper amount of dumpling pie, put it in the dumpling skin, fold it, and I'm about 5mm left at both ends, and then use your fingernails. The middle finger. Seal the dumplings and wrap them in order
6
A large spoon of low-banded flour in the bowl
7
Put in a glass of water, put him and the whole thing together, and it'll be a pasta
8
Heated iron sheet, with a little oil, evenly painted, placed in a packaged pan paste
9
Pour the noodles slowly around the pot
10
Put the lid on for about five minutes
11
Take the shovel out and put it on the plateKorean Pickle Pots Make Tips
Pickle has to be fermented, or it's not good