KOREAN FRIED DUMPLINGS

By gpawilson

Ingredients

• For the dumplings:
• 1 pound ground pork
• 2 garlic cloves, minced
• 1/4 cup shredded carrot (about 1 small)
• 2 scallions, finely chopped (white and green parts)
• 1/2 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
• 1/4 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

Preparation

Step 1

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.