Hello everyone. I received a gift recently. A friend of mine in South Korea sent it to me. She said that the 2018 Winter Olympics will be held at Pyeongchang and this is their mascot Have you ever been to Pyeongchang? There are trout fishing activities in the winter. It is pretty interesting. We will be making trout dumplings today, which are a local specialty at Pyeongchang. Let’s first make the wrapper. We will be using eggs to make the dough. Put the flour, salt, and eggs into a mixing bowl. Gradually add in water while stirring continuously. Until a dough forms. Keep on kneading, the dough may seem dry and tough at first. It’s okay. Keep on kneading. Knead until it is almost smooth. Wrap it up and rest your dough. While waiting for the dough to relax, let’s prepare the filling. Because it is called trout dumpling, so let’s first prepare the fish. I used red trout. You can only get the whole fish from stores most of the time. Cut into the back of the fish with a sharp knife. Cut into the fish gradually until you feel the bone. Then cut along the bone. Continue cutting until the whole fillet has been removed. For these big bones, you can remove them with your knife. However, pay attention to the small bones on the back. Feel them carefully with your fingers and pick then out one by one. Then remove the skin. Cut from one end of the fish and cut along the skin while pulling the end you started with. Make sure not to break the skin. You can remove the skin like this. Dice the fish. Because the red trout is similar to salmon, the recipe should also work well with salmon. Then prepare other vegetables. There is quite a lot of them. First, remove the skin from the pumpkin and dice the pumpkin. Mince the red chili. Also mince the cabbage. Dice the onion finely. Mince the chives. Put the red chili and chives together. Then add a piece of tofu. Mix well. Add crushed garlic and ginger. Using a frying pan with a little oil, sauté the pumpkin, cabbage, and onion. Add a little salt. Because these ingredients take longer to cook, we have to pre-cook them before putting them into the dumpling. Set aside to cool. Mix the trout with tofu mixture. Then add in the vegetable mix we just sautéed. Add in cooked white sesame seeds, sugar, salt, black pepper, and sesame oil. Then mix well. The filling is done. Our dough has also relaxed. Let’s make dumplings. Due to the addition of eggs, our dough appears to be yellow. Knead. The dough should be soft now. Knead until smooth. Ball the dough, and flatten it. Poke a hole in the center. Pull along the hole until the dough looks like a huge donut. Twist the dough while pulling. Form the shape of a rope. Lastly, cut into a single long piece. Now, let’s divide our dough. Turn the dough 90 degrees after every cut to ensure even dividing. Flatten the small portions. We can now roll out the wrapping. The process is also shown with the episode of dumplings. Place your thumb in the center. With a small rolling pin, alter the motion of turning and rolling, The result is a circular dumpling wrapper that is thin on the edges but thicker in the center. For korean dumplings like this, thinner dumpling wrappers are better. Wrap in the fillings and fold in half, seal the edges. Unlike Chinese dumplings, these dumplings do not have pleats. Then stick the two ends together, like making a wonton. Then a pretty ingot shape will be formed, which is full in the middle. Repeat this process for all dumplings. You can boil the dumplings, steam them, or pan-fry. I will use the pan-fry method today. Prepare a pan and heat it. Drizzle some oil into the pan. Put in the dumplings. First cook with medium-low heat. Cook until the bottom of dumplings has changed color like this. Then add hot water, the water should half cover the dumplings. Cover and increase heat to medium. We need about 6-8 minutes. When almost all of the water has evaporated, uncover and let the water evaporate completely. The bottom of dumpling will become crispy. You can also hear the sizzling. The dumpling is done and you can pair it with any dipping sauce. I am using a very Korean-style sauce. Put the ingredients into a small bowl with a little sugar and light soy sauce. You can also add some fish sauce if you have them. Dilute it with water until desired taste. And then it is done. If you prefer a Chinese taste, the dumpling is also delicious with chili and vinegar. I think this Pyeongchang trout dumpling is a little similar to out mackerel dumpling. And because there are many ingredients in the filling, the taste is going to be very rich. I hope you will like it. There is a reward in today’s episode, the same tiger doll that you see here and some stationaries. Ways to participate will be posted in the comments. Good luck. Today is my first time trying to make dumpling with trout and it turned out much better than I thought it would be. The fish was very savory. Try this recipe if you like trout. If you like this episode, please leave a comment and give a thumbs up. Thank you for watching. See you next time.