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.Experience: Corey Lee began his culinary career as a 17-year-old busser at Blue Ribbon Sushi in New York City, where he learned how to cook on his days off. He proceeded to hone his cooking skills at several venerable fine-dining establishments, including Pied à Terre and The Restaurant Pierre Marco White in London, Lucas Carton and Guy Savoy in Paris, and Daniel and Lespinasse in Manhattan. Impressed by Corey's talent, foresight, and unrivaled work ethic, Thomas Keller hired him to work at The French Laundry in Napa Valley and Per Se in New York City.Corey won the 2006 James Beard Award for Rising Star Chef of the Year during his tenure as head chef of The French Laundry. After nine years with Thomas Keller, Corey set off in 2010 to open Benu. He became not only the first San Francisco restauranteur to be awarded three Michelin stars, but he was also the first Korean chef to do so. Corey followed up with Monsieur Benjamin, a modern French bistro in 2014. In 2015 Corey published his first cookbook, an illustrated presentation of one of Benu's 33-course tasting menus accompanied by short prose and photo essays documenting the influences and inspirations that shaped his food. He opened his highly anticipated Korean charcoal barbecue restaurant, San Ho Won, in the fall of 2021. In addition to his many business ventures and public appearances, Corey also serves as a goodwill ambassador for his hometown of Seoul, South Korea. 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