South Korean Inspired Dumplings

South Korean Inspired Dumplings

CHEFS Catalog

CHEFS Catalog

February 14th, 2018

South Korean Inspired Dumplings

Serves 4-6
Prep: 30-45 min
Cooking Time: 10-20 Min (depending on how many)
Easy

Time to put a spin on South Korean Dumplings, inspired by the 2018 Winter Olympics Host Country. I actually used beef and veggies to compose these dumplings.Beef is definitely more commonly used in South Korea, but I like having the option. I also prefer to have a little texture in my dumplings so I added water chestnuts and only lightly sautéed the onion, shallot, and garlic to maintain a little crunch. First competition: pan fry versus boiling.

Ingredients
Dumplings
Wonton wrappers (package of 30 or so)
4-5 ounces lean ground beef
1 small shallot
2-3 cloves of garlic
¼ to 1/3 sm yellow onion
1 green Cabbage
8 chives
1 can of water chestnuts
6-8 sm-med size mushrooms
Ginger (about ½ to ¾ of an inch finely chopped or grated, use less if you’re not a fan)
2 eggs (1 yolk for binding the mixture and the other egg for a wash)
Sesame Seeds
Pepper 1 pinch
Sea salt teaspoon (for salting boiling water)
Avocado Oil (higher smoking point, very popular in the USA, and “healthier” (wink, wink))

Dipping Sauce
2-3 Tablespoons Soy Sauce (low sodium)
3-5 Tablespoons Rice vinega
1 Teaspoon Sesame Oil
3-4 Tablespoons Chili Garlic Sauce

Directions
Finely chop the garlic, onion, and shallot and sauté for about 2 minutes on medium heat. Break up the beef (when at room temp) and add it in the pan with a little pepper and oil for about 40 seconds and then set in the mixing bowl. Add a couple shakes of the sesame oil, rice vinegar, and soy to the mixture. Boil about ½ a small green cabbage for about 5 minutes or so (short enough for it to retain texture, but not so long it becomes mushy). Remove the cabbage from the pot with slotted spoon, make sure it is patted dry and then finely chopped. Add to filling. Add in chopped mushrooms, chestnuts, ginger, 6 chopped chives and mix with hands

Sauce
You can play around with the ratio of oil to soy to rice vinegar depending on your likings. The chili garlic sauce can be added into the soy, vinegar, and oil or you can use a separate dish

3-4 Tablespoons Chili Garlic Sauce in separate bowl or try mixing in a small amount at a time to taste in the soy blend about 1 teaspoon (more or less if you can stand the heat)

Preparing Wonton Wrappers and egg wash
Whip 1 egg in a bowl for wash

Place the wonton wrappers on cookie sheet (or flat platter) and fill the center with a small spoonful of the mixture. Too much filling will cause the dumpling to open up. Brush the edges of the dumpling with the wash and fold on the diagonal. You should be able to pinch the edges close without any of the filling coming out. If these can be done too easily, add a little more or use less if need be.

Pan Fry vs Boil

Pan Fry
Add avocado oil to easily coat the bottom of the pan and add the dumplings once a little smoke comes off the oil at medium-medium high heat. Fry on both sides until golden brown and remove

Boil
Bring salted water to a low boil and drop the dumplings in, do not overcrowd the pot. After a few minutes and/or the dumplings rising to the top, remove from pot with slotted spoon

Serve
Arrange dumplings how you would like (keep in mind the boiled dumplings may stick to one another). Serve with both sauces or just one. Cut the a few chives a couple inches long and on the diagonal, crisscross the chives over the dumplings or the sauce and finish with sesame seeds in the soy mixture and on the dumplings.

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