Korean japchae filled potstickers with a crunchy exterior
Course: Appetizer, Side Dish
1pack of dumpling skin
1/4cupwaterin a bowl
½red bell pepperthinly sliced
pinchsalt and pepper
1 tablespoonolive oil
1/2pack ground pork
1/2tablespoondark soy sauce
½teaspoon chicken bouillon
½tablespoongochugarukorean red pepper flakes
Slice bell pepper and onions into thin slices and then cut into 2-3 inches long.
Heat sauce pan to medium heat. Add oil and onions, then salt and pepper. After onions are translucent, add bell pepper. Once the bell pepper has softened, add spinach and cook until spinach has wilted. Set cooked ingredients aside.
Cook japchae noodles according to package directions. Strain japchae and cut in small pieces (2-3 inches)
Add cooked spinach, onions, and bell peppers in a large bowl. Next, add ground pork, japchae noodles, minced garlic, minced ginger, soy sauce, dark soy sauce, 1 egg, sesame oil, chicken bouillon, salt and sugar. Mix everything together.
Add 1/2 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.
Cook Dumplings by pan frying or frying
Fry version: Add 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 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.
You can eat the dumplings as is, but I like to make a dipping sauce. Mix all the ingredients in the dipping sauce ingredients and enjoy with your crispy japchae potstickers!