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  • Author: Jennifer Richmond
  • Prep Time: 1 hr.
  • Cook Time: 15 min.
  • Total Time: 40 minute
  • Yield: 6 servings


Courtesy of Korean Bapsang 


For the filling

8 ounces zucchini finely chopped

10 ounces green cabbage finely chopped

4 ounces fresh mushrooms finely chopped (shiitaki preferably)

½ medium onion finely chopped

2 scallions finely chopped

½ pound ground pork

¼ pound ground beef

1 tablespoon minced garlic

1 to 2 teaspoons finely minced ginger or juiced

1 tablespoon soy sauce

1 tablespoon sesame oil

1 egg

¼ teaspoon salt to season the filling and more for salting vegetables

⅛ teaspoon pepper

For the dipping sauce

1 tablespoon soy sauce

1 teaspoon vinegar

1 tablespoon water

½ teaspoon sugar

pinch of black pepper

pinch of red pepper flakes (gochugaru)


Finely chop zucchini and cabbage

In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.

Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hands.

Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.

Heat the pan with 2 tablespoons of vegetable oil over medium high heat. Cook 2 – 3 minutes on each side over medium heat until golden brown. If the dumplings are frozen, cook a little longer.

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