Korean · Dinner
Fried Meat Dumplings
Pan-fried Korean dumplings filled with seasoned ground pork, napa cabbage, tofu, garlic and ginger, wrapped in thin dough and crisped until golden-bottomed. Served with a soy-vinegar-gochugaru dipping sauce with scallion garnish.
$5
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
499Calories
25.2gProtein
23.6gFat
44.1gCarbs
3.7gSugar
3gFiber
1438mgSodium
70mgChol
7.3gSat Fat
498mgPotassium
78mgCalcium
3mgIron
0.7mcgVitamin B12
9.5mgVitamin C
low-cholesterol
rich-umami
all-time-classics
Instructions
1
Prep
Mince garlic and grate ginger. Finely chop napa cabbage, squeeze dry, and slice scallion. In a bowl, combine ground pork, cabbage, tofu, garlic, ginger, scallion, soy sauce, sesame oil, sugar and pepper.
2
Wrap
Place a heaping teaspoon of filling in the centre of each wrapper, moisten the edge with water, fold in half and pleat to seal, standing each dumpling upright.
3
Rest
Let wrapped dumplings sit uncovered on a floured tray for 10 minutes until the seams firm up.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat; arrange dumplings flat-side down and fry 3 minutes until the bottoms turn deep golden.
5
Steam
Pour water into the skillet, cover immediately and steam over medium-low heat 5 minutes until wrappers turn translucent and filling is cooked through.
6
Crisp
Uncover and cook over medium-high heat 1 minute until any remaining moisture evaporates and the bottoms re-crisp.
7
Whisk
In a small bowl, whisk together soy sauce, rice vinegar and gochugaru for the dipping sauce and garnish with sliced scallion.
8
Plate
Arrange dumplings crisp-side up on a plate and serve immediately with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz433g ground pork
- 5 oz140g napa cabbage
- 2 oz56g firm tofu
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar-white
- 2 pinch2 pinch black-pepper
- 2020 round dumpling wrappers (about 3.5 oz/100g)
- 2 tbsp2 tbsp vegetable-oil, for frying
- 2 tbsp2 tbsp water, for steaming
- 2 tbsp2 tbsp soy sauce, for dipping sauce
- 2 tsp2 tsp rice-vinegar, for dipping sauce
- 1/2 tsp1/2 tsp gochugaru, for dipping sauce
