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.
Ingredients 10 (4 dumplings) Servings
- Gochugaru Dipping Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon packed brown sugar
- 2 teaspoons McCormick Gourmet™ Organic Toasted Sesame Seed
- 1 teaspoon corn starch
- 1/4 teaspoon McCormick Gourmet™ All Natural Korean Style Red Pepper
- Korean Pork Dumplings
- 2 eggs, divided
- 1 pound ground pork
- 2 green onions, finely chopped
- 1 tablespoon McCormick Gourmet™ Organic Garlic Powder
- 1 tablespoon McCormick Gourmet™ Organic Ground Ginger
- 2 teaspoons McCormick Gourmet™ All Natural Korean Style Red Pepper
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 40 wonton wrappers
- 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.