Perilla Leaves Dumplings with Pork (Kkaennip-jeon)

Method5 steps · about 50 min

1. 1

   Step 1: In a mini food processor, process bell pepper and carrot (1/2) until finely minced.

   Uses 1/4-1/2 red bell pepper (diced) · 1/2 carrot (diced)

2. 2

   Step 2: In a bowl, combine pork (1/2 lb), minced vegetables, Asian chives (or green onion), garlic (2 cloves), rice wine, and season with salt and pepper (to taste). Mix well and set aside.

   Uses 1/2 lb minced pork · 1/4 cup Asian chives or green onion (finely minced ) · 2 cloves garlic (finely minced) · 1 tbsp sweet rice wine (mirim) · salt and pepper (to taste) · finely processed bell pepper and carrot

3. 3

   Step 3: Coat the front side of perilla leaf (15-20) (the leaf should be just rinsed and slightly wet) with flour (1/2 cup) lightly. Place 1/2-1 tablespoon of pork filling in the center, fold the leaf to cover the filling and press the edge of the leaf to seal. It is okay if the leaf doesn't seal completely. Coat the dumplings with the flour and then the egg (2).

   Uses 15-20 perilla leaves (rinsed) · 1/2 cup flour · 2 eggs (well beaten) · prepared pork filling,1/2-1 tbsp per perilla leaf

4. 4

   Step 4: Heat 1 tablespoon of oil in a skillet over medium heat. Place the dumpling and fry until golden, about 3 minutes. Flip over and continue to fry another 3 minutes. Add more oil if necessary. Make sure the filling inside is completely cooked. (You can tell by its firmness).

   Pan-fry 3 minutes each side · 6 minUses 1 tbsp grapeseed oil initially, more as needed · filled perilla leaves coated with flour and egg

5. 5

   Step 5: Serve hot or at room temperature.

   Uses pan-fried perilla dumplings with fully cooked filling