Tuesday, September 23, 2008

Korean Pork Dumplings

4 Servings

1 1/2 lbs. of ground pork
3 chopped garlics
2 chopped scallions
1 chopped hot pepper
small amount of chopped celanto
1/2 chopped onions
1 teaspoon diced ginger
1/2 teaspoon sea salt
1 teaspoon pepper
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 package of Nasoya egg roll wraps, 1 lb (454 g)
canola oil

Mix all the ingredients in a bowl. To make the dumplings, place a teaspoon of dumpling ingredients in the middle of the egg roll. Fold the roll in half. The shape should look like a triangle with the stuffed ingredients. Wet the edges with a little bit of water and seal it. Put canola oil around the fry pan and bring the temperature to medium low. Fry the dumplings for 4 minutes on one side. Turn the dumplings to the other side to cook. Put 1/2 teaspoon of water and close the lid to cook for another 4 minutes.

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