appetizer

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.

20m
PREP TIME
20m
COOK TIME
200
CALORIES
15
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 10 (4 dumplings) Servings

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

NUTRITION INFORMATION

(per Serving)

Reviews