Korean Recipe
Homemade Crispy K-Dumplings Recipe
Bite-Sized, Flavorful, and Flaky: Ingredients, Recipes, and Tips for Enjoying Korean-style Gun Dumplings
Dumplings are a staple on the Korean table. From crispy goonmandu, to warm steamed dumplings, to soupy dumpling soup – dumplings are a classic Korean dish that has stood the test of time. In this post, we’re going to share a recipe for homemade Korean dumplings that are better than the frozen variety. It may seem like a lot of work, but once you have the ingredients on hand, it’s much simpler than you think.
Ingredients
Dumpling wrappers - 1 package (commercial round dumpling wrappers)
Ground pork (or beef) - 250 g
Tofu - 1/2 head (drained and mashed)
Leeks or cabbage (finely shredded) - 1 cup
Bean sprouts (blanched and crushed) - 1 cup
Garlic, minced - 1 teaspoon
Minced ginger - 1/2 teaspoon (optional)
Soy sauce - 1 Tablespoon
Sesame oil - 1 Tablespoon
Salt & pepper - to taste
Cooking oil - for searing
Preparation
1. Prepare the ingredients
Wrap tofu in cotton cloth or kitchen towel and squeeze out excess water.
Lightly blanch the bean sprouts, then rinse them under cold water and finely chop them, finely chop the leeks or cabbage.
2. Make the filling
In a large bowl, combine the ground meat, tofu, vegetables, garlic, and ginger.
Add the soy sauce, sesame oil, salt, and pepper and mix evenly.
Beat to combine and make a thick paste.
3. Form the dumplings
Place a spoonful of filling in the center of the dumpling skin.
Brush the edges lightly with water and fold into a half-moon shape.
Press to seal to prevent air from entering.
4. Bake (for dumplings)
Preheat a pan with a generous amount of cooking oil over medium-low heat.
Place the dumplings, cut side down, and brown them.
Add 2 tablespoons of water to the pan, cover and steam for 1 minute.
Remove the lid and cook until drained to finish crisping.
5. serving
Enjoy warm with seasoned soy sauce.
Tip: Reheating in an air fryer will bring back the crispness.
