Crispy Pan-Fried Gunmandu
Korean pork dumplings with a golden, crispy bottom and juicy pork-vegetable filling. Pan-fried in one skillet, ready in under 30 minutes with a simple soy dipping sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 8 oz ground pork
- 1.5 cups napa cabbage, finely chopped
- 3 stalks green onion, chopped
- 16 wrappers round dumpling wrappers (gyoza or potsticker)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
Instructions
- 1
Mix pork, cabbage, green onion, 1 tbsp soy sauce, and a pinch each of salt and pepper in a bowl until combined.
- 2
Wet the edge of each wrapper with water, add 1 tsp filling to center, fold in half, and press to seal.
- 3
Heat 2 tbsp oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Add dumplings flat-side down in a single layer. Don't move them. Cook until bottoms turn golden brown, 3–4 minutes.
- 5
Pour 1/4 cup water around the dumplings, cover with a lid, and steam 5–6 minutes until water mostly evaporates.
- 6
Whisk remaining 2 tbsp soy sauce, rice vinegar, and sesame oil. Serve dumplings hot with sauce for dipping.
Tools you’ll need
- 10-inch skillet with lid
- mixing bowl
- small bowl for dipping sauce
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