Recipes Appetizers Finger Foods Dumplings Pork-Kimchi Dumpling Pancakes 5.0 (3,603) Add your rating & review San Francisco star chef Corey Lee ingeniously reinvents pan-fried dumplings by adding a batter that turns the dumplings into one round, crisp pancake. Slideshow: How to Make Dumplings By Corey Lee Corey Lee Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American cooking. His San Francisco restaurant Benu earned three Michelin stars and was among The World's 50 Best Restaurants in 2019. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 1 hrs Yield: 6 to 8 Ingredients Dipping Sauce 1/4 cup soy sauce 1 tablespoon white vinegar 1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper 1 tablespoon sesame seeds 1 tablespoon sugar Dumplings 10 ounces ground pork 2 scallions, minced 1/3 cup finely chopped drained kimchi 2 garlic cloves, minced 1 tablespoon minced peeled ginger 1 large egg, lightly beaten 1 tablespoon soy sauce 1 teaspoon kosher salt 1/4 cup firm tofu, finely chopped 30 gyoza wrappers 1 1/2 tablespoons cornstarch 3 tablespoons canola oil Directions Make the dipping sauce Mix all of the ingredients until the sugar dissolves. Make the dumplings In a bowl, mix all of the ingredients except the wrappers, cornstarch and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings. In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry. Heat 1 tablespoon of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce. Make Ahead The uncooked dumplings can be refrigerated for 4 hours or frozen for up to 1 month; allow additional cooking time if starting with frozen dumplings. Suggested Pairing Grüner Veltliner from Austria has the same tangy acidity as kimchi and works quite well with these crispy pancakes. Rate it Print