Asian

Korean dumplings with Bloody Mary hot sauce

Name: Korean dumplings with Bloody Mary hot sauce
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 40
Cuisine: /asian
Ingredients: 500g pork mince; 1 tbs gochujang (Korean fermented chilli paste); 1/2 bunch chives, finely chopped; 1 eggwhite; 40 gow gee wrappers; 1/3 cup (80ml) sunflower oil; 1 tbs olive oil; 1 celery stalk, finely chopped; 1 garlic clove, chopped; 6 long red chillies, chopped; 4 tomatoes, blanched, peeled, chopped; 2 tbs caster sugar; 1 tbs Worcestershire sauce; 1 tsp Tabasco; 1 tbs soy sauce; 2 tbs vodka (optional)

2 ratings

35m

Korean dumplings with Bloody Mary hot sauce

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by Phoebe Wood

Oct 29, 2015

Korean fried dumplings known as mandu are perfect with a fiery hot sauce. Store Bloody Mary hot sauce in the fridge for up to 3 months.

500g pork mince
1 tbs gochujang (Korean fermented chilli paste)
1/2 bunch chives, finely chopped
1 eggwhite
40 gow gee wrappers
1/3 cup (80ml) sunflower oil

Bloody mary hot sauce (makes 2 cups)

1 tbs olive oil
1 celery stalk, finely chopped
1 garlic clove, chopped
6 long red chillies, chopped
4 tomatoes, blanched, peeled, chopped
2 tbs caster sugar
1 tbs Worcestershire sauce
1 tsp Tabasco
1 tbs soy sauce
2 tbs vodka (optional)

Method

1.

For Bloody Mary hot sauce, heat oil in a saucepan over medium heat. Cook celery and garlic, stirring, for 4 minutes or until softened. Add the chilli, tomato, sugar, Worcestershire sauce, 1/4 cup (60ml) water and 2 tsp salt. Cook for 30 minutes or until thick and reduced. Stir in Tabasco, soy sauce and vodka, if using. Set aside to cool completely. Transfer to a blender and whiz until smooth. Store in a 2 cup (500ml) sterilised jar if not using immediately.
2.

To make dumplings, place pork mince, gochujang, chives and eggwhite in a bowl and combine using your hands. Place 2 tsp filling in centre of each wrapper, covering remaining wrappers with a damp tea towel. Brush edges with a little water, then fold over to form a triangle. Pleat edges to seal, then press down to create a flat base.
3.

Heat 1 tbs sunflower oil in a pan with a lid over medium heat. In four batches, cook dumplings for 3 minutes or until base is golden. Add 1/2 cup (125ml) water and cover and cook for a further 8 minutes or until water has evaporated and dumplings are cooked through. Remove dumplings from pan. Cover to keep warm. Repeat with remaining sunflower oil and dumplings.
4.

Serve the warm dumplings with the Bloody Mary hot sauce.