Korean dumplings with chilli dipping sauce

1. 1

   To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture.

2. 2

   To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water.

3. 3

   Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre.

4. 4

   Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles.

5. 5

   Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray.

6. 6

   Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2-3 minutes until golden brown on the base.

7. 7

   Flip and cook for a further 2-3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed.

8. 8

   To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately.

9. 9

   To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.