Korean Crispy Pan-Fried Dumplings
Crispy gunmandu uses a two-stage pan-frying method: frozen dumplings are first seared in oil until the bottoms turn golden, then water is added and the lid goes on to steam the filling through. Once the water evaporates, the lid comes off so the base crisps up a second time. Adding a thin flour-water slurry instead of plain water creates a lacy, connected crust across the bottom of all the dumplings. Dipped in a sauce of soy, vinegar, and gochugaru, the nutty browned crust contrasts with the moist, seasoned filling inside.
Adjust Servings
Instructions
- 1
Heat oil in a pan over medium heat and place frozen dumplings flat-side down.
- 2
Sear for 3-4 minutes until the bottoms are golden.
- 3
Add 120 ml water and cover immediately to steam for 5 minutes.
- 4
Uncover and cook 2-3 more minutes to evaporate moisture and crisp up.
- 5
Serve with dipping sauce made of soy sauce, vinegar, sugar, chili flakes, and green onion.
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