KOREAN DUMPLINGS: MANDU
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 12 servings
Number Of Ingredients 18
Steps:
- Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
- Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
- Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
- Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
- Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
- In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
- Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
- Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
- For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.
KOREAN FRIED CHICKEN DUMPLINGS
Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.
Provided by Cooking in the Comments
Categories Dumplings
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g
KOREAN DIPPING SAUCE
Make and share this Korean Dipping Sauce recipe from Food.com.
Provided by graciethebaker
Categories Korean
Time 5m
Yield 1 dish
Number Of Ingredients 6
Steps:
- Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.
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