Gunmandu Korean Style Fried Dumplings Recipes

Steps:

• Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
• Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
• Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
• Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
• Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
• Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
• Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

Steps:

• Combine all dipping sauce ingredients in small bowl and mix. Chill until serving time.
• Mix ground meat, green onion, soy sauce, garlic, salt and pepper. Add finely chopped kimchi. Mix again. Squeeze tofu dry and add to mixture. Mix again.
• Fill wonton skins with one teaspoon of mixture. Fold diagonally and seal edges with water.
• Deep fry (4 min) until fully cooked and golden on the outside. Remove from oil and let excess oil drain on plate with paper towel.
• Serve with dipping sauce.