Method

1. Prepare the Mashed Potato Filling
– Peel the potato, cut it into cubes, and boil until soft enough to mash.
– Remove from the boiling water and mash the potatoes. Season with salt and black pepper, then set aside.
– Scoop out a handful of kimchi and chop it finely.
– Add the chopped kimchi and mozzarella cheese into the mashed potatoes, and mix well.
– Roll the mashed potato mixture into small balls.

2. Wrapping the Dumplings
– Take a dumpling skin and lightly moisten the corners with a touch of water.
– Place one mashed potato ball in the centre of the skin. Wrap the skin over the filling and seal it. Set aside once done.

3. Preparing the Sauce
– Slice the bacon into thick strips and sear them in hot oil.
– Add chopped garlic, gochujang sauce, chicken broth, and cream into the pan.
– Add the chopped kang kong and let it simmer until the kang kong becomes slightly tender. Set the sauce aside.

4. Boil the Dumplings
– In a pot of salted boiling water, poach the dumplings for a few minutes until they float.
– Once done, transfer the dumplings directly from the boiling water into the sauce pan.
– Simmer briefly to allow the flavours to combine.

5. Plate and Enjoy!
– Garnish with torn seaweed, black pepper, and a drizzle of extra virgin olive oil.

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.