Recipes for "korean dumplings"

Gather all ingredients.

Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.

Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.

Crack the second egg into a bowl and beat well.

Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.

Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.

Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.

Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.

To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.

Serve alongside wontons.

Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.

Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.

Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.

Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.

Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.

Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.

Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

In a medium bowl, add the ground pork, Chinese chives, soy sauce, sesame oil, cornstarch, and sugar. Mix together using clean hands.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Place a square wonton wrapper in a diamond formation with the bottom corner pointing towards you. Cover the remaining wrappers with a damp paper towel so they don’t dry out.

Dip your fingertips in water and brush along the edges of the wrapper to moisten. You may have to dip your fingers a few times. Place a tablespoon of dumpling filling in the center of the wrapper.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Fold the bottom half of the dumpling over to the top to create a triangle. Seal by pressing along the edges. Dip your fingertips in water and wet the bottom two folded corners of the wrapper.

Gently bring the left and right sides of the dumpling together and press the overlapped corners to create a tael shape.

Repeat with the remaining wrappers and filling. Cover the dumplings with a damp tea towel or paper towel as you go.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

In a shallow pot, add about 2 cups of water, or enough water to actively boil without touching the bottom of the steamer basket. Line the bamboo steam basket with steamer paper, parchment paper, or 8 cucumber slices or napa cabbage leaves and place it in the pot over the water.

Place 8 dumplings in the prepared bamboo steamer equally spaced apart. Stack additional sets of dumplings in bamboo baskets on top, if available. Otherwise, steam in batches.

Cover and steam on high heat for 8 minutes. The dumplings will be translucent and the filling will be cooked through. Replenish the water and bring it to a boil for additional steaming sessions, if needed.

Simply Recipes / Frank Tiu

In a small bowl, add the Chinese black vinegar, sugar, and thinly sliced ginger. Whisk to combine.

Serve the dumplings hot with the sauce on the side for dipping.

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Simply Recipes / Frank Tiu

Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.

Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.

Heat enough oil in a frying pan over medium heat to cover the chicken pieces.

Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.

Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.

Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.

Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.