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

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.
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.
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.
Top with some of the silgochu and curly spring onion and serve immediately with the Sriracha.

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