Crispy Fried Korean BBQ Vegetable Dumplings with Creamy Kimchi Dip

Serving Size 4

Prep Time 5 mins

Cook Time 5 mins

Difficulty Easy

Ingredients

CRISPY FRIED DUMPLINGS:

·        1 cup nondairy milk

·        ½ – ¾ cup all-purpose flour

·        1 cup panko breadcrumbs

·        1 tablespoon gochugaru flakes

·        1 teaspoon kosher salt

·        1 package Nasoya Korean BBQ Vegetable Dumplings

·        4 cups vegetable oil, for frying

·        Green onion, for garnish, optional

CREAMY KIMCHI DIP:

·        1 cup Nasoya Kimchi, plus more for garnish

·        8 oz vegan cream cheese, at room temperature

·        ½ cup vegan parmesan or nutritional yeast

·        ¼ cup vegan sour cream

·        2 tablespoon low-sodium soy sauce

·        Minced fresh chives, for garnish

Preparation

  1. For the dumplings, set up a dredging station. Place the milk in one large bowl. In a second, add the flour. In a third, whisk together the panko breadcrumbs, gochugaru flakes, and salt. Working with one dumpling at a time, dip a dumpling first into the milk, then into the flour, back into the milk, and finally into the breadcrumb mixture.  Continue until all the dumplings are coated.
  2. Once the dumplings are coated, heat oil in a large sauté pan over medium heat. 
  3.     Meanwhile, prepare the creamy kimchi dip. Place the kimchi, cream cheese, parmesan, sour cream, and soy sauce in a food processor and pulse until smooth. Taste and adjust seasonings, if necessary. Transfer the dip to a small serving bowl. Garnish with chives and kimchi and set aside.
  4. Once the oil is hot enough, fry the coated dumplings in batches until golden and crispy, 2 to 4 minutes. Transfer the fried dumplings to a paper-towel lined plate and continue until all the dumplings are fried.
  5. Garnish with green onion and serve immediately with the creamy kimchi dip and enjoy!

Share this Recipe