Crispy Rice Paper Dumplings with Donggeurang-ttaeng
Quick & Easy ‘Rice Paper Dumplings’ Made with Frozen Donggeurang-ttaeng!
Transform your frozen donggeurang-ttaeng into a delightful dish with this simple recipe! The incredibly crispy texture of the rice paper combined with the savory filling of donggeurang-ttaeng creates a perfect snack or appetizer. A crowd-pleaser for all ages!
Main Ingredients- 15 frozen store-bought Donggeurang-ttaeng (Korean pork patties)
- 8 rice paper wrappers
Spicy Soy Dipping Sauce- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- A little sesame oil
- 1/2 Cheongyang pepper (or to taste)
- A pinch of toasted sesame seeds
- 1 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- A little sesame oil
- 1/2 Cheongyang pepper (or to taste)
- A pinch of toasted sesame seeds
- 1 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, gather your ingredients: the store-bought donggeurang-ttaeng and the rice paper wrappers. The donggeurang-ttaeng can be used directly from frozen.
Step 2
Place the frozen donggeurang-ttaeng into a microwave-safe bowl.
Step 3
Microwave for about 1.5 to 2 minutes, or until the donggeurang-ttaeng becomes soft and pliable. (Adjust cooking time based on your microwave’s power).
Step 4
Once softened, use the back of a spoon to mash the donggeurang-ttaeng into a fine, lump-free mixture. This will be your dumpling filling.
Step 5
Prepare a wide bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable. Be careful not to soak it for too long, as it might tear.
Step 6
Gently lift the softened rice paper from the water, allowing excess water to drip off. Place a portion of the mashed donggeurang-ttaeng filling in the center. Avoid overfilling, as it will make wrapping difficult.
Step 7
Carefully fold the four corners of the rice paper towards the center to enclose the filling, similar to making a dumpling. Ensure it’s sealed tightly to prevent the filling from leaking out. You’ve now formed a thin-skinned donggeurang-ttaeng dumpling.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ample oil is key to achieving a crispy texture and preventing the dumplings from sticking.
Step 9
Place the prepared rice paper dumplings into the hot oil. Reduce the heat to low and cook slowly. Cooking on high heat can burn the wrappers before the inside is heated through.
Step 10
Continue to fry the dumplings over low heat, flipping them occasionally, until all sides are golden brown and the rice paper wrappers are visibly crispy. Patience is rewarded with a perfect crunch!
Step 11
While the dumplings are frying, prepare the dipping sauce. In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp gochugaru. Stir well. Add the finely chopped Cheongyang pepper, a drizzle of sesame oil, and a pinch of toasted sesame seeds. Mix to create a flavorful spicy soy dipping sauce.
Step 12
Serve the perfectly crispy rice paper donggeurang-ttaeng dumplings hot with the prepared dipping sauce. Enjoy the delightful contrast between the crunchy exterior and the savory, satisfying filling! These are fantastic as a simple appetizer or a fun snack.
