Beef Bulgogi Potstickers

These beef bulgogi potstickers are inspired by the flavors of bulgogi, a slightly sweet, soy sauce-marinated korean beef dish. It has a hint of sweetness without being straight up ~sweet~ and is loaded with veggies like carrots and cabbage which lend a natural sweetness to the dumplings!

I used (makes ~30-35 dumplings):

  • 1 pack potsticker wrappers
  • 1/2 yellow onion, diced
  • 1/2 small green cabbage, chopped small
  • 1 medium carrot, grated
  • 1 lb ground beef
  • 1tsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp brown sugar
  • 2 tsp sesame oil
  • 1 tsp cornstarch
  • 1 egg
  • 1/2 tsp white pepper
  • 1/2 tsp salt

to make:

  • heat up oil in a pan over medium heat, add onions and saute until translucent, seasoning with a pinch of salt
  • add in carrot and cabbage, cook until softened ~3-5 minutes, seasoning with salt and pepper
  • let cook then mix with ground beef and the remainder of the ingredients
  • to taste test: scoop a small spoonful of filling into a bowl and microwave for 20-30 seconds until fully cooked, adjust seasoning to taste
  • fold dumplings and cook immediately or freeze for use
  • to freeze: place the wontons flat on a tray/plate and let them freeze for 1-2 hours. Remove from plate and store in a plastic bag for future eats
  • to cook: head up light layer of neutral oil over medium heat in a nonstick pan and add the dumplings in, leaving some space between each dumpling. pan fry until the bottoms reach a golden brown, then add in 1/2 cup water. close the lid and allow it to steam cook for ~8-10 minutes until most of the water has evaporated. open lid and cook off any remaining water, allow the bottoms to crisp up again ~2-3 minutes, and serve with your favorite dipping sauce.
  • to serve: I recommend a little black vinegar, soy sauce, and chili oil with these bulgogi potstickers!