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Japchae Potstickers

Korean japchae filled potstickers with a crunchy exterior
Prep Time1 hr
Cook Time20 mins
Course: Appetizer, Side Dish

Ingredients

Wrap Dumplings

  • 1 pack of dumpling skin
  • 1/4 cup water in a bowl

Saute Ingredients

  • ½ red bell pepper thinly sliced
  • 2 cups spinach
  • ½ onion thinly sliced
  • pinch salt and pepper
  • 1 tablespoon olive oil

Filling

  • 1/2 pack ground pork
  • 1 bundle japchae
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoon soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 egg
  • ½ tablespoon sesame oil
  • ½ teaspoon chicken bouillon
  • 1 teaspoon salt
  • 1 teaspoon sugar

Dipping Sauce

  • ½ teaspoon sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 green onion sliced
  • sesame seeds
  • ½ tablespoon gochugaru korean red pepper flakes
  • ½ teaspoon sesame oil

Instructions

Saute Ingredients

  • 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.

Filling

  • 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.
  • Wrap Dumplings
  • 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!

Video

@cookwithdana

japchae + crispy potstickers = match made in heaven 😇 #asianrecipes #dumplings #easyrecipes #asianfood

♬ original sound - cookwithdana

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