Japchae Potstickers

These Japchae Potstickers are crispy when pan-fried and the inside has delicious potato starch noodles with carrots and spinach. The filling is very juicy from the minced pork and goes well with the salty and sour dipping sauce!

I always love getting the frozen japchae potstickers in the frozen aisle! I wanted to make homemade ones! These potstickers are so tasty and crispy when fried in oil. Serve these japchae potstickers for game day!

Ingredients you need for your japchae potstickers:

• dumpling skin
• water in a bowl
• red bell pepper
• spinach
• onion
• salt and pepper
• light olive oil
• ground pork
• japchae (sweet potato noodles)
• garlic
• ginger
• soy sauce
• dark soy sauce
• egg
• sesame oil
• chicken bouillon
• salt
• sugar

Dipping Sauce:

• sugar
• sauce
• rice vinegar
• water
• green onion
• sesame seeds
• gochugaru (korean red pepper flakes)
• sesame oil

Steps to make the japchae potstickers:

• Step 1. Slice half of a red bell pepper and half an onion into thin slices and then cut the bell pepper and onions into 2-3 inches long.
• Step 2. Heat sauce pan to medium heat. Add 1 tablespoon of oil and onions, then a pinch of salt and pepper. After onions are translucent, add bell pepper. Once the bell pepper has softened, add 2 cups of spinach and cook until spinach has wilted. Set cooked ingredients aside.
• Step 3. Cook japchae noodles according to package directions. Strain japchae and cut in small pieces (2-3 inches).
• Step 4. To make the filling, add cooked spinach, onions, and bell peppers in a large bowl. Next, add ½ pound of ground pork, japchae noodles, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, 1 egg, ½ tablespoon sesame oil, ½ teaspoon chicken bouillon, 1 teaspoon salt and 1 teaspoon sugar. Mix everything together.
• Step 5. Add ½ tbs filling in the middle of the dumpling skin. Add water around the edges of the dumpling skin. Fold the dumpling in half and seal the edges. Try to flatten the dumpling so when the dumpling is fried, the bottom edges will crisp up more.
• Step 6. To cook the dumplings you can fry or pan-fry them.
  • Fry version: Add 2-3 cups of oil in a pot and the heat pot on medium heat. When the oil reaches 350 degrees Fahrenheit, add dumplings in the oil. Make sure not to overcrowd the pot and add too many dumplings at a time (the dumplings will end up really oily). Fry for 3-5 minutes until golden brown.
  • Pan-fry version: Heat pan to low-medium heat. Once the pan is hot, add 1 tablespoon oil. Then add the dumplings face down. Cover with a lid for 4-5 minutes. Once the bottom side is golden brown, flip over. And fry the other side for 3-4 minutes or until golden brown.
• Step 8. You can eat the dumplings as is, but I like to make a dipping sauce! Mix ½ teaspoon sugar, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon water, 1 sliced green onion, sesame seeds, ½ tabelspoon gochugaru (korean red pepper flakes), ½ teaspoon sesame oil. Enjoy with your crispy japchae potstickers!