Korean Chili Oil Boiled Dumplings
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Instead of broth, these small boiled dumplings get a tangy dressing of soy sauce, vinegar and chili oil that clings to their thin wrappers.
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Mini dumplings tear easily, so the sauce is spooned on top and the dumplings are turned gently rather than tossed.
Ingredients
Instructions
- 1
Mix 1.5 tbsp soy sauce, 1 tbsp vinegar, 0.5 tsp sugar, and 1 tsp minced garlic in a bowl first.
Stir until the sugar is no longer visible so the dressing tastes even.
- 2
Pour 1200 ml water into a pot and bring it to a full boil over high heat.
When large bubbles keep rising, add 20 mini dumplings without crowding or dropping them hard.
- 3
Stir once gently so the dumplings do not stick to the bottom.
After the water returns to a boil, lower to medium high heat and cook 2 minutes after the dumplings float.
- 4
Lift the cooked dumplings into a sieve and drain for at least 30 seconds.
Shake only lightly to remove surface droplets, because rough handling can tear the wrappers and loosen the filling.
- 5
Add 1.5 tbsp chili oil to the base dressing and stir until it turns glossy and red.
If the heat tastes too strong, mix in 0.5 tbsp more vinegar to rebalance it.
- 6
Arrange the drained dumplings in a serving bowl and spoon the sauce evenly over them.
Turn them gently with a spoon just to coat, then finish with 1 tbsp chopped scallion and serve immediately.
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