Crispy Pan Gunmandu
Korean pork dumplings with a crispy-chewy bottom, finished with sesame oil and soy dip. Sheet-pan version ready in 25 minutes—no steamer needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- ½ lb ground pork
- 2 cups napa cabbage, finely chopped
- 3 pieces scallions, chopped
- 1 tbsp ginger, minced
- 3 tbsp soy sauce, divided
- 2 tbsp sesame oil, divided
- 24 pieces gyoza or wonton wrappers
- 3 tbsp neutral cooking oil
Instructions
- 1
Squeeze excess moisture from cabbage using paper towels or a clean cloth.
- 2
Mix ground pork, cabbage, scallions, ginger, 1.5 tbsp soy sauce, and 0.5 tbsp sesame oil in a bowl.
- 3
Spoon 1 tsp filling into center of each wrapper. Wet edges with water, fold in half, then pinch corners together.
- 4
Heat cooking oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Arrange dumplings flat-side down in the skillet in a single layer, without crowding. Fry 3 minutes until bottoms turn golden.
- 6
Pour 1/4 cup water into the skillet, cover immediately, and steam 4 minutes until dumplings soften and water evaporates.
- 7
Uncover, drizzle with remaining 1.5 tbsp sesame oil and 1.5 tbsp soy sauce. Serve hot with dipping sauce.
Tools you’ll need
- large bowl
- 12-inch nonstick or cast-iron skillet
- spoon
- paper towels
- lid or foil to cover skillet
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