Name: Pork-Kimchi Dumpling Pancakes
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1/4 c. soy sauce; 1 tbsp. white vinegar; 1/2 tbsp. gochugaru (Korean chile powder) or crushed red pepper; 1 tbsp. sesame seeds; 1 tbsp. sugar; 10 oz. ground pork; 2 scaillions; c. kimchi; 2 clove garlic; 1 tbsp. minced peeled ginger; 1 large egg; 1 tbsp. soy sauce; 1 tsp. kosher salt; 1/4 c. firm tofu; 30 round wonton wrappers; 1 1/2 tbsp. cornstarch; 3 tbsp. canola oil

Step 1Make the dipping sauce: Mix all of the ingredients until the sugar dissolves.

Step 2Make the dumplings: In a bowl, mix all of the ingredients except the wrappers, cornstarch, and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.

Step 3In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry.

Step 4Heat 1 tablespoon of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce.

Pork-Kimchi Dumpling Pancakes

Ingredients

Dipping Sauce

Dumplings

Directions

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