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.
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.
prep time
Cook Time
Calories
Ingredients
Build your digital pantry, save recipes, get cooking tips, and more!
(4 dumplings)
Servings
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.
