Plat
Korean Chicken Dumplings with Gochujang Sauce
50 minPour 4Nutri-Score C€€
C
50 min
50 minKorean Chicken Dumplings with Gochujang Sauce
ce qu’il vous faut
Ingrédients
chicken minceViandes500 g
chives (finely chopped)Fruits et légumes30 g
spring onions (whites only, finely chopped)Fruits et légumes1 morceau
eggProduits laitiers1 morceau
soy sauceÉpicerie15 ml
sesame oilÉpicerie10 ml
dumpling wrappersProduits frais30 morceaux
garlic (cloves, minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes15 g- gochujang (heaped tablespoon)Épicerie20 g
chicken stock cubeÉpicerie1 morceau
waterAutres120 ml- rice wine vinegarÉpicerie15 ml
- white sugarÉpicerie5 g
- vegetable oil (for frying)Épicerie20 ml
par portion
Nutrition
369kcal
- Glucides
- 33 g
- Protéines
- 29 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Casserole
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Make the dumpling filling
- In a bowl, combine the chicken mince, chives, spring onion whites, egg, soy sauce and sesame oil.
- Mix well until the filling is evenly combined.
- Étape 2
Fill the dumplings
- Place a spoonful of filling in the centre of each wrapper.
- Wet the edges and fold, pleating to seal tightly.
- Étape 3
Make the Korean sauce
- In a saucepan, combine the garlic, ginger, gochujang, stock cube, water, rice wine vinegar and sugar.
- Bring to a simmer and cook until slightly thickened.
- Étape 4
Fry the dumplings
- Heat the oil in a frying pan.
- Fry the dumplings until golden and crisp on the base, then add a splash of water and cover to steam until cooked through.
- Étape 5
Serve
- Plate the dumplings and drizzle with the Korean sauce.