Crispy Pan-Fried Dumplings with Savory Kkanpung Sauce
The Perfect Match: Pan-Fried Dumplings Meet Delicious Kkanpung Sauce
Experience your pan-fried dumplings in a whole new way! This recipe offers a delightful twist, combining the satisfying crunch of fried dumplings with a vibrant, flavorful Kkanpung sauce. It’s an easy yet impressive dish perfect for a quick meal or an appetizer.
Dumpling Ingredients- 8 frozen dumplings
- 2 Tbsp cooking oil
- 1/4 cup water (approx. 50ml, equivalent to 1 small Korean spirit cup)
Kkanpung Sauce Ingredients- 1/2 onion (small)
- A small piece of green onion (white part)
- 1/3 Korean chili pepper (cheongyang pepper, adjust to taste)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (like mirin)
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 1 Tbsp oyster sauce
- 2 Tbsp water
- 1/2 Tbsp minced garlic
- 1/2 onion (small)
- A small piece of green onion (white part)
- 1/3 Korean chili pepper (cheongyang pepper, adjust to taste)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (like mirin)
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 1 Tbsp oyster sauce
- 2 Tbsp water
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables for the Kkanpung sauce. Dice the onion into small cubes or mince it finely. Finely chop the white part of the green onion and the Korean chili pepper. If you enjoy a spicier kick, you can increase the amount of chili pepper or leave the seeds in. Prepping the vegetables beforehand will save you time during cooking.
Step 2
In a small bowl, combine all the Kkanpung sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp sugar, 2 Tbsp rice vinegar, 1 Tbsp oyster sauce, 2 Tbsp water, and 1/2 Tbsp minced garlic. Mix well until the sugar is dissolved to create your sauce. Blending the ingredients beforehand ensures a harmonious flavor profile.
Step 3
Heat 2 tablespoons of cooking oil in a frying pan over medium heat. Place the frozen dumplings in the hot pan and fry them until golden brown on both sides. Aim for about 3-4 minutes to achieve a nice crispy texture on the dumpling skin.
Step 4
Once the dumplings are lightly golden, carefully pour 1/4 cup of water (about 50ml) around the edges of the pan. Immediately cover the pan with a lid and steam over medium-low heat for about 3-4 minutes. This steaming step ensures the dumplings are cooked through and tender inside while maintaining their crisp exterior.
Step 5
Prepare another frying pan and lightly coat it with oil. Add the minced onion, green onion, and chili pepper. Stir-fry over medium heat until fragrant. It’s best to sauté them briefly to retain a slight crunch.
Step 6
Pour the prepared Kkanpung sauce into the pan with the sautéed vegetables. Reduce the heat to low and simmer for 1-2 minutes, allowing the sauce to thicken slightly and coat the vegetables. Be careful not to overcook, as the sauce can burn.