Mushroom and Kimchi Filled Dumplings with Chili Dipping Sauce
As seen on TV
Which Show?
Who made this dish?
Eniko started her filling first, correctly cooling it before assembly. She used the pasta machine to roll her dough, which was acceptable, but cut wrappers very small. The mushroom pieces were quite chunky rather than finely diced. The filling lacked depth of flavour — mainly onions, garlic, and mushrooms without the full range of Korean seasonings available. She was unfamiliar with some ingredients (gochugaru, Szechuan pepper) but identified them by smell. Her dipping sauce was vinegar-heavy. The dumplings were undersized but did not burst. She finished just in time.
Monica Galetti: "You've used the pasta machine to roll out your dumplings. That's fine. But you did cut them very small. It's just very difficult to get proper filling in them." | Philli Armitage-Mattin: "The dumpling wrappers could have burst because the filling is quite chunky. I didn't get much mushroom and I got a lot of kimchi."
Philli Armitage-Mattin: "The sauce has loads of vinegar in it. I love that. It really offsets the flavour of the dumplings."
Matt Tebbutt: "The dressing I think is good, but the filling, there's not enough."
Marcus Wareing: "This is just a classic case of first time in the kitchen and nerves."
