2sprigsgreen onions (scallions or green shallots) - chopped
1mediumred pepper (red capsicum) - Korean, sliced
2tablespoonssesame seeds - toasted
1tablespoonsoy sauce
Instructions
In a mixing bowl, combine all of your ingredients for the filling together (except the egg). Once the filling is made, cover it and store it in the refrigerator for about 30 minutes to an hour.
In the meantime, leave the pack of wonton wrappers out to thaw until it’s pliable. Take your egg as well and mix it with 1 tablespoon of water in a small bowl; that’ll be your egg wash which will help seal the wrappers together.
Take the meat mixture out of the refrigerator after it’s been chilled and set up the table you’re going to be working on with a spoon, your egg wash, and a tray to place the dumplings.
Scoop a tablespoon of the filling and put it on the centre of the wonton wrapper. With a finger, seal the edges of the wrapper with the egg wash.
Fold the wrapper in half (one corner of the wrapper meets the other corner to make a triangle) and pinch the edges together; you want to make sure to remove any air pockets as well.
After the edges are tightly secured, take the bottom corners of the dumpling, and you’re going to overlap them like the first photo; this will help round out the filling and create a very appealing shape! (I call it a boat because it holds the hot oil nicely; also, use egg wash to seal the corners together).
Once you feel that you’ve made a handful of dumplings, you then have the option of steaming them or searing them first on a frying pan and then steaming them Gyoza style (creates a crispy bottom while the rest of the dumpling is tender).
When the dumplings are fully cooked, transfer them into a large bowl and slowly incorporate the hot chilli oil and soy sauce (depending on how spicy and salty you like to eat). Add in the garlic chips, toasted sesame oil, scallions, and Korean red peppers as well.
If the seasoning is at par with your liking, plate the dumplings on a nice platter and serve it while it’s still warm!