Korean Pork Dumplings with Gochugaru Dipping Sauce

Gather friends to share in the dumpling making and to explore a new ingredient – Gochugaru, a Korean-style coarsely ground red pepper with a hint of smokiness and medium-spicy heat.

Serves: 10
Serving Size: 4 dumplings
20 mins Prep time 20 mins Cook time
20 mins Prep time
20 mins Cook time
  • For the Dipping Sauce, mix all ingredients in small saucepan. Stirring frequently, cook on medium heat until sauce comes to gentle boil. Reduce heat and simmer 1 minute. Set aside until ready to serve. Sauce can be served warm or at room temperature.

  • For the Dumplings, beat 1 egg in medium bowl. Add pork, green onions, garlic powder, ginger, gochugaru and sea salt; mix well. Beat remaining egg in small bowl.

  • To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal.

  • Bring large saucepot of lightly salted water to gentle boil. Cook dumplings in batches, about 10 at a time, 3 to 5 minutes or until cooked through. Transfer dumplings with slotted spoon to paper towels to drain. Serve warm with Gochugaru Dipping Sauce.

Cooking tip

Nutrition information

(Amount per serving)

  • 200Calories: 200Cholesterol: 72mg
  • Sodium: 560mgProtein: 13g
  • Total Fat: 8gSaturated Fat: 3g
  • Fiber: 1gCarbohydrate: 19g