Pan-Fried Pork Gunmandu
Crispy-bottomed Korean pork dumplings pan-fried until golden, then steamed tender. Serve with soy-vinegar dipping sauce for the ultimate weeknight win.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 24 pieces frozen pork dumplings (gunmandu)
- 2 tbsp vegetable oil
- ½ cup water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame seeds (white or black)
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Arrange dumplings flat-side down in a single layer. Let sear without moving for 3 minutes until bottoms turn golden brown.
- 3
Pour water into the skillet (it will sizzle). Cover tightly and steam for 6 minutes until water nearly evaporates.
- 4
Uncover. Shake the pan gently — the dumplings should slide freely. Drizzle soy sauce and rice vinegar over them.
- 5
Slide dumplings onto a plate. Sprinkle sesame seeds over the top.
- 6
Serve hot with soy-vinegar dipping sauce on the side.
Tools you’ll need
- large skillet with tight-fitting lid
- measuring spoons
- measuring cup
- wooden spoon or spatula
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