Korean Dumplings

Korean dumpling recipe has made a name for itself in the world of high consumption of dumplings and among dumplings lovers. It’s often eaten with Kimchi (a global sensation) and a dipping sauce made from soy sauce, chili and vinegar.

Like Chinese and Japanese dumplings, Korean dumplings (Mandu) can also be steamed (Jjin mandu), boiled (Mul mandu), pan-fried (Gun mandu), deep-fried (Tuigin mandu) and served in soup with broth. For any cooking style, they are a preferred appetizer, main course and snack and both kids and adult alike.

In this article, we introduce a popular recipe for pan-fried Korean dumplings. This promises to work to those who are a big fan of dumplings, those who are love cooking and even those who just get interested in getting here.

Recipe For Korean Dumplings

Korean dumplings

  • Prep Time40 min
  • Cook Time30 min
  • Total Time1 hr 10 min
  • Serving Size8

Ingredients

For the wrapper

  • A package of dumpling wrappers (40pcs)

For the filling

  • 1/2 pound ground pork
  • 1/4 pound ground beef
  • 4 ounces Shiitaki mushrooms, finely chopped
  • 8 ounces zucchini, finely chopped
  • 10 ounces green cabbage, finely chopped
  • 1/2 medium onion finely chopped
  • 2 scallions finely chopped
  • 1 tablespoon minced garlic
  • 1 to 2 teaspoons finely minced ginger or juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the dipping sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • pinch of black pepper
  • pinch of red pepper flakes gochugaru
  • 1/2 teaspoon sugar
  • 1 tablespoon water

Method

1
Start making dipping sauce: mix soy sauce, vinegar, black pepper, red pepper flake, sugar and water in a small bowl. Mix and season to taste if needed. Set aside.
2
To make the filling: Sprinkle salt over the chopped cabbage and zucchini in two separate bowls. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.
3
In a large mixing bowl, gently combine ingredients for making filling. Mix well with your clean hand.
4
To form the dumpling: place the wrapper in one hand and put a teaspoonful of filling at the centre.
5
Moisten the edges of the wrapper with water, fold in half (half-moon shape). Pinch open sides of wrapper together with your fingers and seal the top. Repeat until no more filling remain.
6
To pan fry, heat up the oil in the pan over medium-high heat. Add dumpling in pan (8-9 pieces a time) and fry about 2 minutes per side or until dumplings get brown.
7
Pour 1/ 3 cup of water to the pan, cover with lid and cook on medium-high heat (4-5 minutes) or until the dumplings are tender (translucent) and no liquid left in pan.
8
Remove the lid and allow to fry for a few more minutes, until the bottom of dumplings are golden brown and crispy.
9
Transfer to a dish. Serve hot with the prepared dipping sauce.

This is an extra note from As Korean dumplings can be cooked in different ways, you can choose your favorite type. Not just that, if you prefer a healthier diet or follow a strict diet of a vegetarian or vegan, you may definitely replace the meat with whole vegetarians.

Source: koreanbapsang.com

Korean dumplings
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