Flaky Fun Corn Beef Dumplings with Brown Butter Kimchi


  • 3 ¾ cup AP flour
  • 2 ½ tsp salt
  • 1 ½ cup sour cream
  • ⅔ cup unsalted butter, cubed and chilled
  • 2 eggs + 1 yolk
  • 2 lbs Yukon gold potatoes, hot and boiled with skin on
  • 1 cup sharp Cheddar cheese
  • ½ cup Parmesan cheese
  • ¾ cup butter, softened + 3 tbsp. for pan
  • 1 cup corn beef, chopped
  • ½ Spanish onion, sliced thin and caramelized
  • 1 cup heavy cream
  • 1 egg, whisked
  • 1 cup kimchi
  • 1 cup sour cream
  • ½ lemon, juiced
  • Handful of green onion thinly sliced
  • Combine all ingredients into mixing bowl until dough forms.
  • Divide into two disks and saran wrap, leaving in fridge for 2 Hours.
  • Once dough has rested, roll out dough between two sheets of parchment paper to 1/4 “ thickness.
  • Cut dough into circles and set aside to be filled.
  • Set heavy cream and egg aside and combine remaining ingredients into mixing bowl blending until barely formed together.
  • On low fold in heavy cream, careful not to over mix.
  • Let filling chill so it’s easier to work with.
  • Fill circles of dough with a heaping tablespoon of chilled filling mixture using whisked eggs to press and seal the flaky dumpling.
  • In a hot pan, heat oil and 1 tbsp butter.
  • Add dumplings to pan, careful not to over crowd, until they are gold brown and flaky.
  • Mix lemon juice and sour cream.
  • In a hot pan, heat butter until it begins to brown.
  • Pour half of brown butter into sour cream mixture.
  • In pan with remaining butter cook kimchi.
  • Serve flaky dumplings with sour cream sauce, brown butter kimchi, and sliced green onions!
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