Philly Cheesesteak Dumplings

Philly Cheesesteak Dumplings

There is something so incredibly delicious about the combination of galbi beef, kimchi, and cheese, mixed with some pickled jalapeño - it is a recipe to please, and a great snack alongside ice-cold beers.

Ingredients

Makes about 45 dumplings

  • 50 thin square eggless wonton wrappers 10cm (4in)
  • Vegetable oil, for frying

 

FILLING

  • 150g (5oz) shiitake mushrooms, stems removed and finely chopped
  • 1 tbsp roasted sesame oil
  • 450g (lib 2oz) cooked meat from Galbi Short Ribs (option to grill instead of BBQ)
  • 300g (11oz) cabbage kimchi, drained and finely chopped
  • 100g (3½oz) spring onions, finely chopped
  • 75g (3oz) pickled jalapeños, finely chopped
  • 500g (lib 2oz) mature cheddar cheese, grated
  • Sea salt and freshly ground black pepper

 

 

TO SERVE

  • silgochu (dried chilli threads)
  • 1 spring onion, julienned and soaked in iced water until curled, then drained
  • Sriracha

 

Method

  1. For the filling, first sauté the mushrooms in the sesame oil in a large non-stick frying pan over medium–low heat until just softened. Remove from the heat and set aside. In a large bowl, combine the rest of the filling ingredients with the mushrooms. Mix together using your hands, really breaking up the short rib meat to make a uniform texture.
  2. For the dumplings, line a couple of baking sheets with parchment and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of clingfilm to keep them moist. Lay a wrapper on a clean work surface and put 25g (1oz) of the meat filling in the centre. Dip a forefinger into the water and run it along the edgesof the wrapper to moisten the surface. Now bring the open edges to the centre, and pinch where the edges meet each other, creating four seams in a cross shape. Set aside and cover with clingfilm or a damp tea towel while you shape the rest. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking sheets.
  3. To a medium saucepan, add the vegetable oil and heat to 170°C (340°F). Working in batches, place the dumplings on their sides in the pan in a single layer without crowding. Cook for 3–4 minutes until golden brown. Transfer the fried dumplings to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining dumplings. If you don’t plan on cooking them straight away, you can freeze them on the baking sheets, then bag them up and store in the freezer.
  4. Top with some of the silgochu and curly spring onion and serve immediately with the Sriracha.

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Social media

@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageVery honored to attend the Korean President’s state dinner. My cousin, Eugene, as my date! 🥰 
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@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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