Kalbi Dumplings

Try these Kalbi Dumplings with a dipping sauce from Chef Esther Choi.


  • 8 ounces 80/20 Ground Beef 
  • 1 tablespoon canola oil, plus additional for cooking the dumplings 
  • 2 yellow onions, 1 finely chopped and 1 finely grated 
  • 4 ounces sweet potato noodles, cooked according to package directions, chilled and chopped in to small pieces
  • 1 medium Asian pear, peeled, cored and finely grated 
  • 1 cup Chinese chives, thinly sliced 
  • 6 cloves garlic, finely minced 
  • 2 tablespoons Shiro dashi 
  • 2 tablespoons plum extract 
  • 1 tablespoon granulated sugar 
  • 2 tablespoons sesame oil 
  • 1 tablespoon mirin 
  • 1 tablespoon sake 
  • 2 tablespoon rice vinegar
  • 2 tablespoon soy sauce 
  • 1 tablespoon Korean chili flakes 
  • 1 tablespoon toasted sesame seeds 
  • 1 package rice flour dumpling wrappers 
  • 1 teaspoon cornstarch 
  • All-purpose flour, for dusting


  1. Heat 1 tablespoon canola oil in a large cast-iron pan over medium heat. Add the finely chopped onion and cook until caramelized, about 20 minutes, stirring occasionally. Transfer to a large bowl and set aside to cool.
  2. Add the grated onion, sweet potato noodles, Asian pear, Chinese chives, garlic, shiro dashi, plum extract, sugar, sesame oil, mirin, sake and Ground Beef to the cooled caramelized onion and mix until just combined. Cover and refrigerate for at least 30 minutes. 
  3. While the filling is in the refrigerator, make the dipping sauce. Whisk together the rice vinegar, soy sauce, Korean chili flakes and toasted sesame seeds in a small bowl. Reserve. 
  4. To form the dumplings, put 1.5 tablespoon of filling in to the center of 1 dumpling wrapper. Whisk together the cornstarch and 1/2 cup of cold water until completely dissolved. Dip your finger in to this mixture and brush the mixture on the outer edges of the dumpling wrapper. Fold the dumpling wrapper over the filling creating a half-moon shape and use your fingers to cinch the edges closed. If desired, you can create pleats on the edges of your dumplings.  
  5. Repeat this process until you have used up all of the filling and dumplings wrappers, placing the formed dumplings on to a parchment-lined baking sheet dusted with a little bit of all-purpose flour. 
  6. Wipe out the pan that you used for caramelizing the onion and place it over medium heat. Add enough canola oil to the pan so that the bottom of the pan is completely coated. Add 8-10 dumplings to the pan and cook until the bottoms are lightly browned, 2 minutes. Carefully add 1/4 cup of water to the pan and cover with a lid. Cook until the water is mostly evaporated then remove the lid and continue cooking until the bottoms are deeply browned and crispy, 1 additional minute. 
  7. Transfer the cooked dumplings to a serving plate and repeat this process until all of the dumplings are cooked. Serve immediately with the dipping sauce. 

Nutrition information per entire recipe: 326 Calories; 11.6 g Total Fat (2.6 g Saturated Fat; 0.2 g Trans Fat; 2.4 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat); 29 mg Cholesterol; 865 mg Sodium; 40.4 g Total Carbohydrate; 2.2 g Dietary Fiber; 6.9 g Total Sugars; 1.6 g Added Sugars; 14 g Protein; 52.8 mg Calcium; 2.7 mg Iron; 293 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 5.8 mg Niacin; 0.2 mg Vitamin B6; 0.8 mcg Vitamin B12; 126 mg Phosphorus; 2.5 mg Zinc; 19.6 mcg Selenium; 38.5 mg Choline

Chef esther choi