Gochujang Spiced Pear Dumplings

Gochujang, the fermented chili paste at the heart of Korean cooking, lends gentle heat to these sweet pear dumplings. Ripe fruit and cinnamon tuck into wonton wrappers, finished with honey and toasted sesame.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 285 cal
• 5g protein
• 48g carbs
• 9g fat
• 3g fiber

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Ingredients

• 2 medium ripe pears
• 1 tbsp gochujang paste
• 3 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 12 wonton wrappers
• 1 egg
• 2 tbsp water
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tsp toasted sesame seeds
• 1 pinch of salt

Instructions

1. 1Peel, core, and finely dice the pears into small even pieces so they cook quickly inside the wrappers.
2. 2In a medium bowl, stir the diced pears with gochujang, brown sugar, cinnamon, vanilla, lemon juice, and salt until the fruit is evenly coated and glossy.
3. 3Lay out the wonton wrappers on a clean work surface and keep a small bowl of beaten egg mixed with water nearby for sealing.
4. 4Spoon a modest mound of the spiced pear filling into the center of each wrapper, leaving a clear border all around.
5. 5Brush the edges lightly with the egg wash, then fold each wrapper into a triangle or gather into a purse shape, pressing firmly to seal out air pockets.
6. 6Melt the butter in a large nonstick skillet over medium heat until it foams and smells nutty.
7. 7Arrange the dumplings in a single layer and pan-fry for 2 to 3 minutes per side until the bottoms turn deep golden and crisp.
8. 8Add a splash of water to the pan, cover immediately, and steam for 3 to 4 minutes so the pear filling softens and becomes jammy.
9. 9Uncover, drizzle honey over the dumplings, and toss gently for 1 minute until everything is sticky and caramelized.
10. 10Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve warm while the wrappers still have crunch.