Korea’s influence over our love for food hasn’t stopped! From their version of the fried rice called the bibimbap to the incredibly crunchy bites you get from their double-fried chicken recipes, we know that there is more to the cuisine that we can fall in love with.
Korea has these dumplings called mandu which are basically meat-filled dumplings. These can be steamed, boiled, fried, or deep fried just like other dumplings. This recipe is easy since it’s got 5 main ingredients in it: ground pork, sesame oil, spring onions, glass noodles, and kochukaru or gochugaru, a Korean chili powder. Season with salt and pepper and wrap it up and these are ready to be cooked however which way you like your dumplings.
Easy Korean Pork and Onion Dumplings Recipe
Easy Korean Pork and Onion Dumplings Ingredients
- 1/2 Cup spring onions chopped
- 1/2 kilogram ground pork
- 1/8 tesapoon Salt
- 1/4 teaspoon sesame oil
- ground white pepper to taste
- 1 tesapoon Korean chili powder (gochugaru)
- 1/2 Cup thick korean glass noodles roughly chopped
- 10-15 pieces gyoza wrappers
- chili sauce to serve
- Garlic chopped, to serve
- Prepare the filling by mixing the ground pork, spring onions, salt, sesame oil, white pepper, kochukaru, and glass noodles. Stir to combine. Take a small amount of the filling and fry to test for seasoning. Taste and adjust the seasoning accordingly.
- Form the dumpling by putting a small spoonful of filling in the center of a wrapper and sealing it up tightly with your fingers. (Make sure it is well sealed so the filling won’t spill out.) Repeat until all the ground pork mixture is used.
- Bring a pot of water to a boil. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), scoop out using a strainer or slotted spoon onto a serving platter. Serve while hot drizzled with chili sauce and chopped fresh garlic on top.
- If desired, after boiling the dumplings, heat a little oil in a pan. Fry the dumplings on both sides until slightly browned. Serve with soy sauce and crunchy garlic and chili.