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Korean Chicken Dumplings with Gochujang Sauce
50 minServes 4Nutri-Score C€€
C
50 min
50 minKorean Chicken Dumplings with Gochujang Sauce
what you need
Ingredients
chicken minceMeat500 g
chives (finely chopped)Produce30 g
spring onions (whites only, finely chopped)Produce1 piece
eggDairy1 piece
soy saucePantry15 ml
sesame oilPantry10 ml
dumpling wrappersFresh30 pieces
garlic (cloves, minced)Produce3 pieces
ginger (grated)Produce15 g- gochujang (heaped tablespoon)Pantry20 g
chicken stock cubePantry1 piece
waterOther120 ml- rice wine vinegarPantry15 ml
- white sugarPantry5 g
- vegetable oil (for frying)Pantry20 ml
per serving
Nutrition
369kcal
- Carbs
- 33 g
- Proteins
- 29 g
- Fat
- 14 g
what you’ll use
Tools
Mixing bowl
Frying pan
Saucepan
Stovetop
step by step
Method
- Step 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.
- Step 2
Fill the dumplings
- Place a spoonful of filling in the centre of each wrapper.
- Wet the edges and fold, pleating to seal tightly.
- Step 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.
- Step 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.
- Step 5
Serve
- Plate the dumplings and drizzle with the Korean sauce.