Let me guess! You bought tons of frozen dumplings and put them in your freezer, but because you’re so tired of having them the same old way, they’ve always been sitting in your freezer. If this is you, you’ve come to the right place. Today, let me show you 4 Ways to Enjoy Frozen Dumplings.
Sweet and Spicy Fried Dumplings (2 servings)
Ingredients:
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- 10-12 frozen dumplings
- Generous pinch of toasted sesame seeds (optional), to garnish
- 1/2 thinly sliced green onion, to garnish
Sauce:
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 6 tbsp light corn syrup
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 5 tbsp ketchup
Instructions:
1. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
2. In a non-stick pan, add the oil and frozen dumplings. Grab the dumplings and move them around so that the oil can coat the bottom of your dumplings.
3. Turn on the heat to medium. Cook for 7 to 8 minutes or until golden brown.
4. Once the dumplings are cooked through, reduce it down to low heat. If there’s a lot of oil left in the pan, wipe off the excess. Pour in the sauce. (Depending on the size of the dumplings, you may not need all of the sauce, so add a little less and see if it works.)
5. Using your spatula (or chopsticks), stir them around for 3 minutes or until everything is well coated. Transfer to a serving plate. Garnish with sesame seeds (if using) and green onion. Enjoy~!
Dumplings With Cream Sauce (2 servings)
Ingredients:
- 1/2 yellow onion
- 2 cloves garlic
- 6 button mushrooms
- 1 strip uncooked bacon (80g)
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1.5 cups (360ml) heavy cream
- 1/2 tbsp chicken stock (or chicken bouillon powder)
- Kosher salt and black pepper, to taste
- 1/4 cup grated Parmesan
- 8 frozen dumplings
- 1/2 thinly sliced green onion (or parsley), to garnish
Instructions:
1. Thinly slice the onion, garlic, button mushrooms, and green onion. Slice the bacon into bite-sized pieces.
2. To a pan, add the olive oil and unsalted butter. Turn on the heat to medium. Once it gets nice and hot, add the garlic and onion. Saute for 2 minutes or until they start to go brown.
3. Add the bacon. Cook for 3 minutes or until the bacon gets a little crispy. Add the mushrooms. Saute for 1 to 2 minutes.
4. Add 1.5 cups (360ml) of heavy cream, along with chicken stock (or chicken bouillon powder).
5. Once it starts to boil, season with salt and pepper. Add 1/4 cup of grated Parmesan. Stir until well combined. Add the frozen dumplings. Cook for 5 minutes over low heat.
6. Once they’re cooked through, transfer to a serving plate. Top with a good amount of Parmesan and green onion. Enjoy~!
Korean Dumpling Soup (1 serving)
Ingredients:
- 1/4 yellow onion
- 1-2 green onions, divided
- 3 cups (720ml) water
- 5 frozen dumplings
Egg Garnish:
- 1 large egg
- Kosher salt, to season
- Neutral-tasting oil (such as grape seed, canola, vegetable oil), to coat
Seasonings:
- 1 tsp toasted sesame oil
- 1/2 tbsp minced garlic
- 2 defrosted dumpling fillings
- 1/2 tbsp soy sauce
- 1/2 tbsp chicken bouillon powder (or dasida)
- Black pepper, to taste
Instructions:
1. Thinly slice the onion and green onions.
2. Make jidan (Korean-style egg garnish): Cack an egg into a bowl, add salt, and beat well. In a non-stick pan, add a little bit of oil. Wipe off the excess with kitchen towels. Heat it over low heat. Once it’s heated, pour the egg. Cook for 1 minute on each side. Remove it from the pan and let cook. Fold two or three times and cut into thin strips. Set aside.
(If this sounds like too much work for you, you can just pour that beaten egg into the broth while it’s boiling. No problem at all!)
3. In a wok (or pot), add 1 teaspoon of sesame oil, along with garlic and dumpling fillings. Saute for 1 to 2 minutes over medium-high heat.
4. Add 3 cups (720ml) of water, along with the soy sauce, chicken bouillon powder (or dasida), and black pepper. Bring it to a boil over medium-high heat.
5. Once it gets bubbling hot, add the frozen dumplings, onion, and green onions. Cook for 5 to 6 minutes or until cooked through. Garnish with green onions and egg. Enjoy~!
Dumpling Hot Pot (2-3 servings)
Ingredients:
- 2-3 green onions
- 1/2 yellow onion
- 1 green chili (optional)
- 1 mild red chili (optional), to garnish
- 4 Napa cabbage leaves (150g)
- 3.5 oz (100g) oyster mushrooms
- 0.4 oz (10g) enoki mushrooms
- 3 -5 shiitake mushrooms
- 8 frozen dumplings
- 4 cups (960ml) water
Seasoning Paste:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1 tbsp chicken bouillon powder
- 1 tbsp fish sauce
- 2 defrosted dumpling fillings
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp water
- 1/2 tbsp Korean mustard (연겨자) (or use wasabi)
Instructions:
1. Cut the green onions into long strips. Thinly slice the onion and chili peppers (if using). Cut the cabbage into big bite-sized pieces.
2. Prep the mushrooms: Cut the root off the oyster mushrooms and tear into little strips. And the same thing goes for the enoki mushrooms.
3. Thinly slice the shiitake mushrooms. Optionally, grab 1 or 2 shiitake mushrooms and make a little star on the mushroom heads.
4. Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
5. Make the dipping sauce: In a separate container, mix together the soy sauce, vinegar, sugar, water, and Korean mustard (or wasabi).
6. To assemble, in a shallow pot, nicely arrange all the vegetables and dumplings. Add the seasoning paste right in the middle and gently pour in 4 cups (960ml) of water. Bring it to a boil.
7. Once the dumplings are cooked through, you can start eating. Serve with hot rice or just eat it as it is. (Or you can add some noodles at the end.) Enjoy~!
NOTE:
- If you have leftover ingredients, you’re welcome to add more as you eat.
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