Korean dumplings with chilli dipping sauce

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Makes about 48 dumplings

By Judy Joo
From Saturday Kitchen


For the filling

  • 450g/1lb pork mince
  • 225g/8oz beef mince
  • 175g/6oz firm tofu, drained and finely crumbled
  • 250g/9oz Chinese cabbage leaves, finely shredded
  • 3 spring onions, finely chopped
  • 2½ tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 large garlic cloves, grated or finely chopped
  • 2 tsp sea salt
  • 2 tbsp grated fresh root ginger
  • 2 tsp sesame seeds, toasted
  • 2 tsp caster sugar
  • ¼ tsp freshly ground black pepper

For the dumplings

  • 48 round eggless wonton wrappers
  • vegetable oil, for frying
  • dried chilli threads (sil-gochu), to serve

For the dipping sauce

  • 6 tbsp soy sauce
  • 2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar
  • 1 tbsp thinly sliced Korean red chilli or Fresno chilli
  • 4½ tsp toasted sesame oil
  • 2 tsp sesame seeds, toasted
  • 2 spring onions, very thinly sliced on an angle


  1. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture.

  2. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray.

  3. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed.

  4. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately.

  5. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce.

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