Ingredients for Gunmandu Korean Style Fried Dumplings
- Cabbage Kimchi
- Ground Beef
- Ground Pork
- Firm Tofu
- 2 cloves garlic, minced
- 2 stalks green onion, finely chopped
- 2 tablespoons soy sauce
- Wonton Wrappers
- Vinegar
- Toasted Sesame Seeds
- Gingerroot
- Red Pepper Flakes
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How to Make Gunmandu Korean Style Fried Dumplings
- **Prepare the Dipping Sauce:** In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using). Refrigerate until serving.
- **Make the Filling:** In a large bowl, combine ground pork (or beef), chopped green onions, soy sauce, minced garlic, salt, and pepper. Mix well.
- **Add Kimchi and Tofu:** Stir in the finely chopped kimchi and crumbled tofu. Mix thoroughly to combine.
- **Assemble the Dumplings:** Place a wonton wrapper on a flat surface. Add about 1 teaspoon of the filling to the center.
- **Fold and Seal:** Fold the wrapper diagonally to form a triangle. Moisten the edges with water and firmly press to seal.
- **Deep Fry:** Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully add the dumplings in batches, ensuring not to overcrowd the pan.
- **Fry to Golden Brown:** Fry for 3-4 minutes per side, or until the dumplings are golden brown and crispy. Use a slotted spoon to gently turn.
- **Drain and Serve:** Remove the dumplings from the oil and place them on a paper towel-lined plate to drain excess oil.
- **Serve Immediately:** Serve the Gunmandu hot with the chilled dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
4g
Carbs
1g
