This recipe comes from Food and Wine; it’s called a Dumpling Pancake because it’s supposed to flip out like one big pancake, but as you can see mine didn’t quite work out that way. They were especially delicious even so! I was lucky to find some fabulous homemade round dumpling wrappers at our local ethnic grocery market– if you can find them, use them. The cornstarch slurry stuff was very puzzling and slightly disturbing to me but alas, it all worked out.
Dipping Sauce:
1/4 cup soy sauce
1 T white vinegar
1/2 T Korean chile powder
1 T sesame seeds
1 T sugar
Dumplings:
16 oz. ground chicken
2 scallions, chopped fine
2 garlic cloves, minced
1/2 cup finely chopped, drained kimchi
1 T minced ginger
1 egg, lightly beaten
2 T soy sauce
1/2 t kosher salt
1 package round wonton wrappers
1 1/2 T cornstarch plus 1 cup water, mixed together to form a slurry
canola oil for frying
Mix all the ingredients up to the wonton wrappers with a fork. Keeping the wonton wrappers covered with a damp towel, take out 4 at a time and put about 1/2 T filling in the centers. Brush the edges of the wrappers with water and fold over to make a half-moon, pressing the edges together. Put the formed dumplings on a wax-paper lined baking sheet and keep covered with plastic wrap while you are forming the rest.
Heat 1 T of canola in an 8″ nonstick skillet. Arrange 10 dumplings in a circle so that they are overlapping slightly. Cook over moderate heat until golden on the bottom. Drizzle about 1/3 cup of the slurry around the dumplings, cover and cook for 1 minute. Uncover and cook until the slurry forms a thin crust, about another 4 minutes. Try to invert them onto a plate; go ahead…. just try it…
and serve with the dipping sauce.
Uncooked dumplings can be frozen and cooked from frozen (just give it a few more minutes)- just be ready for hot oil splat!
