Eric's Crispy Kimchi Dumplings (Napjak Mandu) | Dumpling Week | NYT Cooking

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat and calories.

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu is a great low-calorie alternative.

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Wonton wrappers are more accessible and versatile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

Boil dangmyeon until cooked, then chop finely.

Drain and finely chop kimchi.

Mix chopped kimchi, chopped scallions, soy sauce, gochugaru, and toasted sesame oil in a bowl.

Use a 2 teaspoon ice cream scoop to place filling in the center of a wonton skin.

Wet the edges of the wonton skin with water using fingers.

Fold the wonton skin over the filling to create a triangle, pressing to seal and remove air.

Boil dumplings in a whirlpool of water for about 2 minutes until glossy.

Microwave dumplings briefly to remove excess moisture before frying.

Heat a nonstick skillet over medium heat, add a little oil, and fry dumplings until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens