Chef Kim Dae-seok's Secret Recipe for Delicious Dumplings (Donggrangttang).
Pan-fryingIngredients
- 500g of ground pork.
- 200g ground beef.
- 1 tablespoon of sugar.
- 3 tablespoons of mirim.
- 2 tablespoons of soy sauce (1 tablespoon for initial seasoning, 1 tablespoon for the batter).
- Mustard seed, 5 cm.
- "No green onions, please."
- Half an onion.
- 80g of carrots.
- 2 fresh shiitake mushrooms.
- 2 green chili peppers.
- 0.5 teaspoon of salt (for the dough).
- Add a heaping tablespoon of minced garlic.
- Add one heaping tablespoon of sesame powder.
- 1 tablespoon of sesame oil.
- 3 pinches of pepper.
- Potato starch, 100 ml.
- 1 cup all-purpose flour (for dusting).
- Ingredients: 4 eggs + a pinch of salt (for the water).
Instructions
In a bowl with the ground meat, combine sugar, mirin, 1 tablespoon of Jin-ganjang (Korean soy sauce), and Dijon mustard. Mix well and let it marinate for 20 minutes.
Finely chop the green onions, onions, carrots, shiitake mushrooms, and Thai chili peppers.
In a bowl, combine the ground meat with finely chopped vegetables, salt, minced garlic, 1 tablespoon of soy sauce (Jin-ganjang), sesame powder, sesame oil, pepper, and potato starch. Mix well to form a dough.
Sprinkle rice flour on the kneading board and shape the dough into round balls, gently pressing them down. Then, lightly coat the top surface of each ball with more rice flour.
Dip the dough lightly in a mixture of beaten eggs and salt, then place it on a pan greased with cooking oil.
Cook over low heat until evenly cooked through.