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Gochujang Soup Dumplings

Gochujang Soup Dumplings
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Gochujang Soup Dumplings are a fusion dish featuring delicate dumpling wrappers filled with a spicy, umami-rich broth jelly and savory filling. With a signature burst of hot, flavorful soup inside each bite, these dumplings combine the fiery sweet depth of gochujang Korean chili paste with aromatic garlic, ginger, and green onions. Perfect for adventurous eaters and customizable for vegetarians or meat lovers, they make an impressive yet approachable appetizer or shared meal.

Ingredients

Scale

Dumpling Wrappers

  • Thin, round dumpling wrappers (use rice flour-based for gluten-free option)

Filling

  • 200g ground pork or crumbled tofu
  • 2 tbsp finely chopped green onions
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp gochujang paste (adjust to taste)

Broth Jelly

  • 2 cups chicken broth or vegetable broth
  • 1 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tsp gelatin powder or 1 tsp agar agar (adjust per package instructions)

For Serving and Garnishes

  • Toasted sesame seeds
  • Finely sliced fresh green onions
  • Dipping sauce (soy sauce with vinegar and minced garlic or toasted sesame oil with chili flakes)

Instructions

  1. Prepare the broth jelly: Simmer the chicken or vegetable broth with gochujang paste, soy sauce, minced garlic, and ginger until fragrant and flavorful. Remove from heat and dissolve gelatin or agar agar into the hot broth completely. Pour into shallow containers and chill in the fridge until set firmly into a jelly.
  2. Make the filling: In a bowl, combine ground pork or crumbled tofu with finely chopped green onions, minced garlic, fresh ginger, soy sauce, sesame oil, and gochujang paste. Mix thoroughly to distribute flavors evenly throughout the filling.
  3. Assemble the dumplings: Cut the chilled broth jelly into small, bite-sized cubes. Lay a dumpling wrapper flat in your palm, spoon a small amount of filling in the center, then place one cube of broth jelly on top. Using water on the wrapper edges, pleat and tightly seal the dumpling to encase the filling and broth jelly completely, ensuring no leaks.
  4. Cook the dumplings: Arrange dumplings in a bamboo steamer lined with parchment paper or cabbage leaves, spacing them apart to prevent sticking. Steam over boiling water for 8–10 minutes, until the wrappers turn translucent and the filling is cooked but still juicy inside.
  5. Serve and enjoy: Transfer the hot dumplings carefully to a plate. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with dipping sauces such as soy-vinegar mix or toasted sesame oil with chili flakes to complement the bold flavors.

Notes

  • Chill the broth jelly thoroughly to prevent leaking during cooking.
  • Use water to seal dumpling edges tightly to avoid bursting.
  • Avoid overfilling to prevent tearing of wrappers.
  • Steam dumplings over a cloth lining, parchment paper, or cabbage leaf to prevent sticking.
  • Serve dumplings immediately while hot for the best soupy experience.

Nutrition

Keywords: gochujang dumplings, soup dumplings, korean dumplings, spicy dumplings, gluten free dumplings, steamed dumplings, comfort food

Find it online: https://jamescookes.com/gochujang-soup-dumplings/