Korean dumplings with chilli dipping sauce recipe
 These meaty Korean dumplings are stuffed with a delicious pork, beef, cabbage and tofu filling and served with a spicy chilli dipping sauce. 450g/1lb pork mince225g/8oz beef mince175g/6oz firm tofu, drained and finely crumbled250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped2½ tbsp soy sauce2 tbsp toasted sesame oil2 large garlic cloves, grated or finely chopped2 tsp sea salt2 tbsp grated fresh root ginger2 tsp sesame seeds, toasted2 tsp caster sugar¼ tsp freshly ground black pepper 450g/1lb pork mince 225g/8oz beef mince 175g/6oz firm tofu, drained and finely crumbled 250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped 2½ tbsp soy sauce 2 tbsp toasted sesame oil 2 large garlic cloves, grated or finely chopped 2 tsp sea salt 2 tbsp grated fresh root ginger 2 tsp sesame seeds, toasted 2 tsp caster sugar ¼ tsp freshly ground black pepper 48 round eggless wonton wrappersvegetable oil, for fryingdried chilli threads (sil-gochu), to serve 48 round eggless wonton wrappers vegetable oil, for frying dried chilli threads (sil-gochu), to serve 6 tbsp soy sauce2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar1 tbsp thinly sliced Korean red chilli or Fresno chilli4½ tsp toasted sesame oil2 tsp sesame seeds, toasted2 spring onions, very thinly sliced on an angle 6 tbsp soy sauce 2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar 1 tbsp thinly sliced Korean red chilli or Fresno chilli 4½ tsp toasted sesame oil 2 tsp sesame seeds, toasted 2 spring onions, very thinly sliced on an angle Method To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture.To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water.Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre.Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. Recipe tips You can freeze the uncooked, filled dumplings on the baking trays and then transfer the frozen dumplings to a freezer-proof bags to store. Boil or steam the frozen dumplings until cooked through and then pan-fry to make them crispy.