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Sweet and Savory Korean Dumplings with a Modern Twist - Fusion of Flavors
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A close-up of a plate of dumplings topped with sesame seeds, sliced scallions, and orange fish roe. A spoon is drizzling sauce onto the dumplings.

☆☆☆☆☆ 0/5

Sweet and Savory Korean Dumplings with a Modern Twist

Summary

Hailing from the bustling streets of Seoul, this recipe marries the traditional Korean dumpling with a modern twist in dessert form. Drawing inspiration from Korea's rich culinary history and the innovative street food culture, this dish promises a symphony of flavors that pay homage to the land of morning calm. The dumplings, open-faced and stuffed with a unique blend of shrimp, pork, and chives, are topped off with vibrant Tobiko and served with a house dumpling sauce that has a sweet twist.

30

Prepation Time

30

Cook Time

- - -

Resting Time

60

Total Time

,

Course

Cuisine

4

servings Serving

400 kcal

Calories

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Hailing from the bustling streets of Seoul, this recipe marries the traditional Korean dumpling with a modern twist in dessert form. Drawing inspiration from Korea's rich culinary history and the innovative street food culture, this dish promises a symphony of flavors that pay homage to the land of morning calm. The dumplings, open-faced and stuffed with a unique blend of shrimp, pork, and chives, are topped off with vibrant Tobiko and served with a house dumpling sauce that has a sweet twist.

Ingredients
 
 

Dumplings

  • 24 dumpling wrappers preferably round
  • 200 g shrimp peeled, deveined, and finely chopped
  • 200 g ground pork
  • 1 cup chives finely chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 egg beaten (for sealing)
  • 4 tbsp Tobiko flying fish roe

House Dumpling Sauce

  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp gochujang Korean chili paste
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds

Dessert Garnish

  • 1/2 cup fresh fruit e.g., strawberries, kiwi, or blueberries, finely diced
  • 1/4 cup sweetened condensed milk
  • 1 tbsp toasted black sesame seeds
  • Mint leaves for garnish

Instructions
 

  • In a large mixing bowl, combine the finely chopped shrimp, ground pork, chives, garlic, ginger, soy sauce, sesame oil, and sugar. Mix thoroughly until evenly combined.
  • Place a dumpling wrapper in the palm of your hand. Spoon about 1 tbsp of the filling onto the center of the wrapper. Lightly brush the edges of the wrapper with the beaten egg. Fold the wrapper in half to create a half-moon shape, ensuring the edges are well-sealed. Gently press the dumpling to flatten it slightly for an open-faced appearance. Repeat with the remaining wrappers and filling.
  • Heat a large non-stick skillet over medium-high heat and add a little vegetable oil. Place the dumplings flat side down in the skillet. Cook until the bottoms are golden brown, about 2-3 minutes. Add 1/4 cup of water to the skillet and cover immediately. Steam for 5-6 minutes or until the shrimp and pork are fully cooked.
  • In a small bowl, mix together soy sauce, rice vinegar, honey, gochujang, and sesame oil. Stir well to combine. Sprinkle with toasted sesame seeds.
  • Arrange the cooked dumplings on a serving plate. Drizzle with sweetened condensed milk. Spoon the finely diced fresh fruit over the dumplings. Sprinkle with toasted black sesame seeds. Garnish with mint leaves.
  • Just before serving, top each dumpling with a small spoonful of Tobiko for a pop of color and an extra burst of texture.
A close-up of a plate of dumplings topped with sesame seeds, sliced scallions, and orange fish roe. A spoon is drizzling sauce onto the dumplings.

Nutrition Per Serving

400

Calories

34

Carbohydrates

28

Protein

16

Fat

4

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

145

Cholesterol

1000

Sodium

650

Potassium

2

Fiber

12

Sugar

1000

Vitamin A

20

Vitamin C

150

Calcium

4

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

Special Tip

For an extra burst of umami, try marinating the shrimp and pork mixture in the refrigerator for about 30 minutes before assembling the dumplings to allow the flavors to meld together beautifully.

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Martin Blaney

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