Kim Dae-seok's Meat Wanja Jeon

• ground pork shoulder 350g
• market tofu 200g
• chives 1/2 bunch
• carrot 50g
• onion 1/4 medium
• green onion 20cm
• green chili pepper 1
• minced garlic 1 tablespoon
• mirin 2 tablespoons
• black pepper 2 pinches
• sesame oil 1 tablespoon
• salt 1/2 tablespoon (including 2 pinches for marinating)
• soy sauce 2 tablespoons
• potato starch 5 tablespoons (half cup)
• glutinous rice flour 3 tablespoons
• eggs 3
• panko 5 tablespoons (half cup)
• vegetable oil as needed

Recipe 🍳

Cooking tips 💡

• Avoid adding extra water to the dough—since the tofu already contains moisture, make sure to manage its hydration carefully by crushing it with a knife rather than squeezing it through cloth.
• Adding beef will make the dumplings tough and dry, so use only pork shoulder with balanced fat content for a consistently tender result.
• Because the dumpling pancake is thick, cooking over high heat will burn the outside before the inside is done—maintain low heat throughout the entire frying process.
• Any leftover dumpling dough can be shaped and stored in an airtight container, layered with plastic wrap, and frozen for up to 2–3 months.

Recommended for 🙋

• ⭐Those who want to make soft, non-dry dumplings that stay tender even after cooling.
• ⭐People looking for thoughtful, family-friendly pancake dishes perfect for holiday gatherings where everyone can enjoy a single bite.