San Francisco star chef Corey Lee ingeniously reinvents pan-fried dumplings by adding a batter that turns the dumplings into one round, crisp pancake.
Ingredients
- 1/4 cup soy sauce
- 1 tablespoon white vinegar
- 1/2 tablespoon gochugaru (korean chile powder) or 1/2 tablespoon crushed red pepper
- 1 tablespoon sesame seeds
- 1 tablespoon sugar
- 10 ounces ground pork
- 2 scallions, minced
- 1/3 cup finely chopped drained kimchi
- 2 garlic cloves, minced
- 1 tablespoon minced peeled ginger
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1/4 cup firm tofu, finely chopped
- 30 gyoza wrappers
- 1 1/2 tablespoons cornstarch
- 3 tablespoons canola oil
Instruction
- Mix all of the ingredients until the sugar dissolves.
- 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.
- In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry.
- 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.
- In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry.
