Esther Choi shares recipe for Korean dumplings

Chef Esther Choi is known for her restaurants in New York, delicious food, and most recently, for being on Netflix's "Iron Chef."

Choi owns Mokbar and Mokbar Brooklyn, and is a partner and chef at Ms. Yoo.

Her recipes are inspired by her Korean grandmother's cooking, and has a passion for introducing New Yorkers to the flavors of Korean culture.

According to her website, Choi's cooking combines traditional and modern influences with fresh, seasonal ingredients.

Choi recently visited "GMA3" to share her grandmother's recipe for halmoni mandu , which is Korean for "grandmother's dumplings." Here's the recipe so you can make them at home.

Filling:

1 medium Zucchini, small dices

1 cup garlic chives, chopped

1/2 onion, small dices

1 pound ground pork

1 pack Tofu, extra firm

1 cup Kimchi, chopped

2 tablespoons garlic, minced

2 tablespoons sesame oil

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons cornstarch

White Dough

*Can be store bought 1 cup AP flour

1/4 cup boiling water

1 tablespoon salt

1 tablespoon sesame oil

Dumpling Sauce

1/2 cup soy sauce

1/4 cup rice vinegar

1 tablespoon sesame oil

1 tablespoon of chili flakes or chili oil

1 tablespoon of sesame seeds

Directions:

1. Salt the zucchini with two tablespoons of kosher salt and let it sit for 5-10 minutes. Rinse and ring out the moisture with cheesecloth.

2. Salt the tofu with two tablespoons of kosher salt and let it sit for 5-10 minutes. Rinse and ring out the moisture with cheesecloth.

3. In a large bowl, combine zucchini, garlic chives, onion, ground pork, tofu and kimchi together. Add the seasonings: garlic, soy sauce, fish sauce, cornstarch and mix well. Cover and let it sit while you make the dumpling skins.

4. Mix dough ingredient together in a bowl. Knead until you have a smooth dough. Wrap up with plastic wrap and set aside to rest for 30 minutes.

5. Weigh out two ounces of dough mixture for each dumpling and roll into a flat circle. Form your dumpling as desired.

6. Steam for about 8-10 minutes until skins are translucent and cooked through.

7. While the dumplings are steaming, mix the sauce ingredients.