Korean · Dinner
Korean Fried Dumplings (High-Protein)
Pork and shrimp dumplings with extra ground pork and egg binder for a protein boost, pan-fried until crisp and golden, then steamed with a lid. Filled with cabbage, scallion, garlic and ginger, served with a soy-vinegar dipping sauce.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
612Calories
51.3gProtein
22.4gFat
52.8gCarbs
3.6gSugar
5.2gFiber
1680mgSodium
301mgChol
6.1gSat Fat
680mgPotassium
95mgCalcium
4.6mgIron
1.6mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine ground pork, shrimp, hard-boiled egg, napa cabbage, scallion, garlic, ginger-fresh, 1 tsp soy sauce, sesame oil, salt and pepper in a bowl; mix until sticky.
2
Wrap
Lay a dumpling wrapper on a work surface, spoon 1 tbsp filling into the center, wet the edges, and pleat closed into a crescent; repeat with remaining wrappers.
3
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat until shimmering, arrange dumplings flat-side down in a single layer, and fry for 2 minutes until bottoms turn deep golden.
4
Steam
Pour water into the skillet, cover immediately with a lid, and steam over medium heat for 6 minutes until wrappers turn translucent and filling is cooked through.
5
Crisp
Remove the lid and cook uncovered over medium-high heat for 2 minutes without moving the dumplings, allowing the base to re-crisp.
6
Finish
Whisk together dipping soy sauce, rice vinegar, and gochugaru in a small bowl until evenly distributed.
7
Plate
Arrange the dumplings crisp-side up on a plate and serve immediately with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground pork
- 4.2 oz120g shrimp
- 22 large eggs
- 5.6 oz160g napa cabbage
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2020 dumpling wrappers (about 2.5 oz/70g)
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml water
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp gochugaru
