Korean-specific potato dumplings have a black skin because they use frozen potato flour, which makes them extra elastic. The fillings vary from house to house, including spicy cabbage, tofu and pork, and leek, tofu and pork.

Korean specialty food - potato dumplings, everyone must be wondering why the dumpling wrappers are black. This is the breadth and depth of Korean food.

The industrious Koreans grind frozen potatoes into noodles and make them into dumplings, which is really delicious.

The texture and luster of the black potato dumplings don’t look like food, but once you take a bite, you will be impressed by its magical texture and give it a try.

Related information The common Korean potato dumplings are different from ordinary dumplings. They use flour ground from frozen black potatoes to make the skin, so they are also called frozen potato dumplings.

The fillings are mostly spicy stir-fried cabbage shreds, which locals generally steam and eat. The dumpling wrappers are chewy in the mouth.

Add a small amount of potato starch to the flour of frozen potato flour, and boil it with boiling water to make a slightly harder dough. The dumpling skin made from this bread will be black. This is a Korean delicacy called black dumplings.

Very tasty.

The skin of this kind of dumpling needs to be slightly thicker.