KMFDM: "It's time for your weekly 'Kooking with KMFDM'! If you recall each week leading up to the album release, we're doing a different recipe based on a track from the release and direct from the Käpt'n and Lucia's kitchen. Enjoy! "

German industrial metal warriors  KMFDM are posting the bands favorite recipes, for the foodies in  the bands legion of a fan base, this week featuring dumplings. 









 KMFDM are set to unleash the bands anticipated new release "YEAH!", (EP), due to be unleashed 6/23/2017 via earMUSIC. 
KMFDM are set to release a full length 8/2017 (release date and more info T.B.A.)

KMFDM have also announced  FALL 2017 U.S. tour dates with  OGRE ( of SKINNY PUPPY).

 




KMDFM unleashed "WE ARE KMFDM", (the bands first live release in over 10 years,) unleashed SPRING 2015.                

                                                                                                                                                                   KMFDM  released  "OUR TIME WILL COME",  unleashed 10/14/2014 via METROPOLIS RECORDS.











FROM KMFDM:
It's time for your weekly 'Kooking with KMFDM'! If you recall each week leading up to the album release, we're doing a different recipe based on a track from the release and direct from the Käpt'n and Lucia's kitchen. Enjoy! ✊️🎸💥🎹🍸
Rx 4 The Dumplings
These delicious dumplings are super easy to make. The most time consuming part is filling and sealing the dumplings. Depending on how fast you are, you'll need about an hour.

½ pound ground pork
½ pound finely chopped shrimps
Black bean sauce - 1 1/2 tablespoons
Soy sauce - 1 1/2 - 2 tablespoons
Sesame oil - 1 tablespoon
Sriracha chili sauce 1 tablespoon
Scallions 2-3 scallions finely chopped (white part only)
Garlic 3- 4 garlic cloves finely chopped
Ginger 2-3 inch piece of ginger finely chopped
Potato starch - 1 heaping teaspoon
1 package dumplings wrappers
For the Dumplings- combine all ingredients for the filling (except the wrappers 😉) and set aside
Dipping sauce - Combine all ingredients in a bowl and set aside.
Soy sauce 1/4 cup
Honey 1 teaspoon honey
Chinkiang vinegar 1 tablespoon
Crispy chili oil - 1 tablespoon or more to taste
Finely minced ginger and garlic to taste
Work Station
Because dumpling wrappers dry out fairly quickly you'll want to have your work station ready to go, so you can continuously make dumplings until filling or wrappers are used up. You'll need a small bowl of water, a fork, a wet dish towel to wipe your hands and a large cookie sheet lined with wax paper (so the dumplings don't stick to the pan).
Lay your wrapper out on cutting board, dip your finger in the water and run it along the four sides of the dumpling wrapper. Take a teaspoon of filling and place it in the center of the wrapper, then fold it over into a triangle and seal with your finger. Fold in the edge's of wrapper so they are snug against filling and seal with a fork. Repeat until filling or wrappers are all used up. Any leftover filling can be cooked and eaten over rice.
Boil a large pot of water and drop the dumplings in, 8-10 at a time. Don't crowd the pot. When they're done they'll float to the top, about 4 or five minutes. Let float for another minute or 2 to make sure filling is thoroughly cooked. Eat and enjoy with dipping sauce.
Note- Making your own wrapper dough is easy and delicious but the dough isn't nearly as easy to work with. We usually make these with store bought wrapper dough

Thanks-Stay Metal, Stay Brutal-\m/ -l-