KOREAN FRIED DUMPLINGS

KOREAN FRIED DUMPLINGS

Photo by gpawilson


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the dumplings:

  • 1

    pound ground pork

  • 2

    garlic cloves, minced

  • ¼

    cup shredded carrot (about 1 small)

  • 2

    scallions, finely chopped (white and green parts)

  • ½

    tsp. toasted sesame oil

  • 1

    tsp. hot sauce (such as Frank's Red Hot)

  • For the dipping sauce: 1 Tb. white sesame seeds, toasted

  • 1

    tsp. crushed red pepper flakes

  • ¼

    cup soy sauce

  • 2

    tsp. unseasoned rice vinegar

  • 1

    tsp. toasted sesame oil

  • 1

    egg, beaten

  • 1

    tsp. crushed red pepper flakes

  • 1

    tsp. kosher salt Freshly ground black pepper

  • 40

    round dumpling (potsticker /gyoza) wrappers

  • Vegetable or peanut oil

Directions

Make the dipping sauce. In a small pan over medium heat, combine the sesame seeds and red pepper flakes. Toss and stir until the sesame seeds are shiny, slightly golden, and fragrant, about 1 minute. Transfer to a plate and allow to cool. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and cooled sesame seeds and red pepper flakes. Make the filling, In a large bowl, combine the pork, garlic, carrot, scallions, sesame oil, hot sauce, egg, red pepper flakes, salt and a few grinds of pepper. Mix well with your hands. Assemble the dumplings. Fill a small bowl with water. Place a wonton wrapper floured side up on a flat surface. Place lto 2 tsps. of the pork mixture in the center of the wrapper. Dip your finger in the water, then trace and wet the outer edge of the wrapper, folding it over to make a half­ circle. Press the dough together to seal, pushing air out as you work around the edge. Repeat with the remaining dumplings. Fry the dumplings. Heat 1/4 inch of oil in a heavy-bottomed skillet with a lid over medium-high heat. Fry the dumplings in batches until golden on the bottom, about 3 minutes. Add 1 ice cube, then quickly put the lid on the pan to steam the dumplings until tender, about 4 minutes. Transfer to a plate. Serve with the soy dipping sauce. Store any extra dipping sauce in the refrigerator.


Nutrition

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