Korean Fried Chicken Dumplings Food

KOREAN DUMPLING (MANDU)

Steps:

• Gather the ingredients.
• In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
• In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
• Pour seasoning mixture over meat and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of a dumpling wrapper.
• Dip your finger in water and wet the perimeter of half of the wrapper.
• Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
• You can steam, boil, fry, or sauté the dumplings as you wish.
• Serve with a basic dipping sauce or a spicy sauce .

KOREAN FRIED CHICKEN DUMPLINGS

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.

FRIED CHICKEN DUMPLING

Steps:

• Mix together chicken, garlic, sesame oil, soy sauce, ginger, wine, white pepper and scallions. Stir cornstarch into 1 cup water in a small bowl, then add to the mixture and mix well. Fill wonton wrappers with 1 ounce filling each. Moisten edges with water to seal shut.
• Bring oil to 375 degrees F, then fry the dumplings in batches until golden brown.

KOREAN FRIED CHICKEN

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

FRIED CHICKEN DUMPLINGS

Steps:

• Place the minced chicken, ginger, garlic, water chestnut, corn flour and sweet chilli sauce in a bowl and stir till it is combined.
• Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
• Place 2 teaspoons of the chicken mixture in the middle of the wrapper.
• Bring the corners together and pinch the edges together to seal.
• Repeat with the remaining mixture and wonton wrappers.
• Heat a pan of hot oil, and deep fry them till they are golden brown.
• NOTE: Do not put too many dumplings in when deep frying, don't want to bring the heat down too much.