Fried Korean Dumplings (6 Pcs) Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with a pinch of salt (use part of the 0.5 tsp kosher salt), toss and let sit 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove excess liquid. Drain and measure — you should have about 1 cup packed; if more water comes out, squeeze again.

Mix filling

In a mixing bowl combine the ground pork, squeezed cabbage, scallions, minced garlic, grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, remaining salt (adjust to taste), and black pepper. Mix thoroughly with a spoon or your hands until evenly combined and slightly sticky (about 1–2 minutes). Chill the filling 10 minutes if it seems very soft — this firms it for easier shaping.

Set up an assembly station: wrappers on a clean surface, a small bowl of cold water for sealing, and a spoon with the filling. Keep unused wrappers covered with a damp towel to prevent drying.

Place one wrapper in your palm. Put about 1.5 tablespoons of filling in the center of the wrapper (a little less for a smaller wrapper). Dip your finger in the cold water and moisten the edge of the wrapper all the way around.

Fold the wrapper in half over the filling to form a semicircle. Seal by pressing edges together, removing air. For a pleated finish (optional): starting at one end, make 3–4 small pleats on one side and press to seal tightly against the other side. Repeat to make 6 dumplings. Transfer assembled dumplings to a tray lined with parchment; do not let them touch if you’ll stack.

Heat a nonstick or well-seasoned skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange the 6 dumplings in the pan flat-side down with a little space between them.

Fry the dumplings without moving for 2–3 minutes, until the bottoms are golden brown and crisp.

Carefully pour 1/4 cup water into the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid to create steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the water has mostly evaporated and the pork is cooked through (internal temperature 70°C / 160°F).

Remove the lid and continue cooking another 1 minute to re-crisp the bottoms. Transfer dumplings to a plate.

Whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, 1/4 tsp gochugaru (or red pepper flakes) and 1/2 tsp sesame seeds. Taste and adjust — add a few drops of sesame oil or a pinch of sugar if desired. Serve alongside the hot dumplings.