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Korean Spring Rolls & Gyoza Dumplings

Posted by John Reed on 5th June 2020

Approx 6 – 8 Portions

Bulgogi Beef

226g/1/2 lb x Frying/Round steak
1/2 x Pear (Grated)
4 tbsp x Light soy sauce
1 tbsp x Soft brown sugar
2 x Garlic cloves (Peeled & grated)
1 tsp x Sesame seed oil
1 tbsp x Gochujang
1 tbsp x Oil

Gyoza Pork Filling

453g/1lb x Minced/Ground pork
1/8 x White cabbage
1 x Garlic clove (Peeled & grated)
1 tsp x Fresh ginger (Peeled & grated)
4 x Shiitake/Button mushrooms (Finely diced)
2 x Spring onions (Washed & Sliced)
2 tbsp x Rice vinegar
2 tbsp x Light soy sauce
1tsp x Sesame seed oil
2 Pinches x Natural sea salt

Garnish & Filling For The Spring Rolls

1 x Sprig coriander
1 x Large carrot (Washed, peeled & cut into julienne)
2 x Sticks celery (Washed & cut into julienne)
1/4 x Leek (Washed & cut into julienne)

Gyoza Dough

240g/2 Cups x Plain/All purpose flour
Pinch x Natural sea salt
Water (Enough to bind)

Spring Roll Mix

200g/1 & 2/3 Cup x Plain/All purpose flour
300ml/1.2 Cups x Water
Pinch x Natural sea salt
Parchment paper
oil

Dipping Sauce

1/2 x Garlic clove (Peeled & grated)
1/2 tsp x Fresh ginger (Peeled & grated)
4 tbsp x Water
4 tbsp x Light soy sauce
4 tbsp x Rice vinegar
1 tbsp x Caster/Fine granulated sugar
1 tsp x Gochuchang
1 tsp x sesame seed oil

Essentials

1000 ml/33.8 fl oz x Peanut/Canola/Vegetable oil (For frying)
1 x Egg (Egg wash for the spring rolls)

Method

1) For the bulgogi place all the ingredients into a bowl, apart from the steak. Mix well then place the ingredients into a freezer bag with the steak. Seal tightly and allow to marinade for 2 hours or overnight.

2) In a mixing bowl mix together all the ingredients for the pork filling. Cover with cling film and place into the fridge for later.

3) Prepare the vegetables for the spring roll mix by cutting the vegetables down into julienne sticks. Place into a bowl and set aside for later.

4) Prepare the gyoza dough by placing the flour and salt into a mixing bowl. Add small amounts of water until the dough has formed. Once formed knead the dough for 5 minutes until smooth. Wrap the dough with cling film and place into the fridge to rest.

5) For the spring roll wrappers whisk the ingredients together into a mixing bowl. Once smooth place a non stick frying pan onto a low heat. Once hot using a brush, dip the brush into the mix and spread a good even amount into the pan. Once the pancake starts to lift off the pan cook on the other side for 5 seconds and then take out. Place between parchment paper to prevent them from drying out.

6) Take the gyoza dough out of the fridge and cut the dough in half. Roll into two long sausages and cut into 12 pieces each. If you are not using some of the dough, cover with a damp cloth or kitchen roll. Lightly dust the work surface with flour and roll each dough out into an 8 cm circle approximately. Once rolled take a teaspoon of the pork mix and place into the middle. Dip your finger in water and run it around the pastry circle. Fold in half and carefully crimp from the left side all the way to the middle. Then repeat the same on the right side to join the middle.

7) Place a griddle pan or frying pan onto the stove on a high heat. Take the steak out and oil the pan or steak. Lightly season the steak with salt and sear for 1 – 2 minutes each side. Take the steak off the heat and allow to rest for 5 minutes before slicing into thin strips. Then slice into julienne strips. Once cooled start assembling the spring rolls using egg wash to brush the sides of the wrappers. Place a small amount of the julienne vegetables and some of the strips of beef into the middle. Carefully fold the sides and roll into a tight bundle using egg wash.

8) Place a large pan onto a medium heat with 1000 ml of peanut oil. Once hot carefully lower your spring rolls into the oil. Cook for about 5 -10 minutes until golden and crispy. Take out of the oil carefully and lay onto a plate lined with kitchen roll. Place a large non stick pan onto a medium heat with a tablespoon of oil. Once hot place some of the gyoza dumplings into the pan and cook for 5 minutes. Add a splash of water to the pan and place a lid over the top. Cook for 10 – 15 minutes. Keep an eye on the dumplings and add more water if needed.

9) For the dipping sauce, mix together all the ingredients. Taste and adjust the seasoning if necessary. Serve up the dipping sauce with the spring rolls and the dumplings.

Video

If you need more guidance on the dish you can check out the video below on YouTube!

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