Korean-style Dumplings

Cook time 30 minutes
Servings 40-50 dumplings


400g pork mince

1 chicken breast, skinless, diced
200g firm tofu, diced
1 tbsp gochujang (fermented Korean chilli paste)
1 clove garlic, finely chopped
¼ cup kimchi
1 long red chilli, finely chopped
½ bunch coriander, chopped
3 spring onions, chopped
Salt and pepper
1 packet round dumpling wrappers

2 tbsp light soy sauce
2 tbsp black vinegar
1 tsp toasted sesame oil
1 tbsp mirin

1 long red chilli, deseeded, finely chopped
1 spring onion, sliced
Sesame seeds
Deep fried shallots

Korean-style Dumplings


Combine the pork, chicken, tofu, gochujang, garlic, kimchi, chilli, coriander and spring onions together in a large bowl. Mash with a fork and season with salt and pepper.

Using a teaspoon add a small amount of the mince mixture into the center of the dumpling wrapper. Fold over into a half-moon shape, seal them with a little water and press the dumpling wrapper together to enclose the filling. Repeat with remaining mixture and wrappers.

Place the dumplings in a large pot of boiling water and when they rise to the surface they are cooked. Remove with a strainer or slotted spoon.

Mix together the dressing ingredients in a small jug.

Serve the dumplings hot with the garnishes and dressing poured over the top.