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You are here: Home > Archives > Recipes > Korean Recipes > Appetizers > Perilla Leaves Dumplings with Pork

Perilla Leaves Dumplings with Pork

September 23, 2014 by Holly Ford 14 Comments

Perilla Leaves Dumplings with Pork

You will provably know by now that how much I love Perilla leaves. They are fragrant Korean herb and used in many Korean dishes.

I found some fresh Perilla leaves at Korean store last time I went. It has been over 2 weeks since and the leaves are still fresh and crisp, so I made a very simple dish to enjoy for a beautiful spring day in Argentina!

This is Pan fried Perilla leaves filled with pork and vegetables.  It is called Kketnip Jeon (깻잎전) in Korea. I will call it “Perilla Leaves Dumplings”, because it looks like dumplings to me.

It is fragrant and tasteful dish that can be served as an appetizer, simple main dish to top over some rice,  or as a side dish. You will fall in love at first bite!

 

tutorial

Mince the pepper and carrot as fine as you can. Mini food processor comes in handy for this job!

 

tutorial-2

Combine the vegetables, garlic, minced pork, and rice wine; season with salt and pepper…

 

tutorial-3

…mix well.

 

tutorial-4

Coat the front side of Perilla leaves with flour.  You want your Perilla leaves slightly wet so that the flour can adhere to the leaves.

 

Perilla Leaves Dumplings

Depends on the size of the leaf, place a 1/2-1 tablespoonful of pork filling in the center.

 

tutorial-6

Fold in half and press together. It is okay if the leaves won’t stick together completely.

 

tutorial-7

Coat the dumplings all over with flour… It is still okay if your leaf doesn’t seal all the way.

 

tutorial-8

Then coat with beaten egg. The egg will work like a glue to seal the filling to stay inside.

 

tutorial-9

Fry in a hot oil over medium to med-low heat until golden brown, about 2-3 minutes on each side.

 

tutorial-10 Flip and brown the other side. Make sure you cook the filling inside completely.

Wasn’t it easy? Or not?

Like other many savory Korean pancakes and dumplings, you can serve this with a dipping sauce if you want.  I added the generous amount of salt in the filling, so I didn’t need a dipping sauce. These dumplings with some rice went to my kid’s school as a lunch box and they loved it.

By the way this is a recipe that you can easily convert to gluten-free by changing the flour.

Enjoy~!

 

BK-Lg signature

 

 

 

Perilla Dumplings

Perilla Leaves Dumplings with Pork

Perilla Dumplings with Pork

Holly Ford
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine Korean
Servings 15 -20 dumplings

Ingredients
  

  • 15-20 Perilla leaves rinsed
  • 1/2 lb minced pork
  • 1/4-1/2 red bell pepper diced
  • 1/2 carrot diced
  • 1/4 cup finely minced Asian chives or green onion
  • 2 garlic cloves finely minced
  • 1 tablespoon rice wine
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs well beaten
  • grapeseed oil for frying

Instructions
 

  • In a mini food processor, process the bell pepper and the carrot to mince finely.
  • In a bowl, combine pork, minced vegetables, Asian chives (or green onion), garlic, rice wine, and season with salt and pepper. Mix well and set aside.
  • Coat the front side of Perilla leaf (the leaf should be just rinsed and slightly wet) with flour 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.
  • 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 adding more oil if necessary. Make sure the filling inside is completely cooked. (you can tell by its firmness).
  • Serve hot or at room temperature.

 

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Filed Under: Appetizers, Archives, Korean Recipes, Recipes, Side Dishes Tagged With: Perilla Leaves, Pork

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Comments

  1. Caroline Foo says

    September 23, 2014 at 10:39 pm

    This look delicious. Do you think I can get perilla leaves in Kuala Lumpur, Malaysia? I would like to try this recipe. Thanks, Holly.

    Caroline

    Reply
    • Holly says

      September 24, 2014 at 11:23 am

      Yes, you can buy Perilla leaves in many Korean grocery stores in KL.

      Reply
  2. Bmint says

    September 24, 2014 at 1:42 am

    Perilla leaves are so wonderful…Great idea for kids’ lunch box. I’m always out of new ideas for their lunch. Thank you!

    Reply
    • Holly says

      September 24, 2014 at 11:24 am

      Yes, it does make a wonderful luchbox. They taste good in both warm and cold.

      Reply
  3. Mary Frances says

    September 26, 2014 at 3:40 pm

    I love small bites like this. It seems like the filling can be easily customized too.

    Reply
    • Holly says

      October 1, 2014 at 1:20 pm

      I like small bites, too. Yes, the filling can be easily replaced with any protein or vegetable choice you like.

      Reply
  4. Karina says

    September 29, 2014 at 8:06 am

    Wow! These look super cool! I will have to try making these sometime if I can find Perilla leaves

    Reply
    • Holly says

      October 1, 2014 at 1:19 pm

      Hope you can find the perilla leaves, Karina! They are delicious.

      Reply
  5. shakiba says

    October 1, 2014 at 5:59 am

    its similar to one of irainian food

    Reply
    • Holly says

      October 1, 2014 at 1:16 pm

      Interesting!

      Reply
  6. Elaine says

    October 10, 2014 at 2:28 am

    This looks so interesting and lovely idea to make gluten free dumplings. I love the taste of Perilla leaves too.

    Reply
  7. Joseph Chaiwhan Kim says

    October 24, 2014 at 3:58 pm

    I love the idea of using leaves for dumpling skins! It’s a great low-carb alternative!

    Reply
    • Holly says

      October 25, 2014 at 9:09 am

      Thanks Joseph. The Perilla leaves worked beautifully as dumpling wrappers.

      Reply
  8. LucyL says

    October 30, 2014 at 10:26 am

    This looks so good and easy too! yum yum

    lucylovestoeat.com

    Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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