Judy Joo - Philly Cheesesteak Dumplings

Judy Joo - Philly Cheesesteak Dumplings
Philadelphia meats Korea in this delicious dish.
Philly Cheesesteak Dumplings
Lunch, Dinner
American, Korean

At my restaurant, we sell these dumplings as fast as we can make them. There is something so incredibly delicious about the combination of galbi beef, kimchi, and cheese, mixed with some pickled jalapefio - it is a recipe to please, and a great snack alongside ice-cold beers.

  • 50 thin square eggless wonton wrappers 10cm (4in)
  • Vegetable oil, for frying


  • 150g (5oz) shiitake mushrooms, stems removed and finely chopped
  • 1 tbsp roasted sesame oil
  • 500g (lib 2oz) cooked meat from the grilled beef short ribs (page 129)
  • 300g (11oz) cabbage kimchi, finely chopped
  • 100g (3½oz) spring onions, finely chopped
  • 75g (3oz) pickled jalapenos, finely chopped
  • 500g (lib 2oz) mature cheddar cheese, grated
  • Sea salt and freshly ground black pepper


  • 1.2kg beef short ribs (with bone), meat butterflied
  • 50g garlic, grated
  • 20g ginger, peeled and grated
  • 75g mirin
  • 320g soy sauce
  • 50g roasted sesame oil
  • 40g (1½oz) brown sugar
  • 150g (5½oz) pear purée
  • 3g ground black pepper
  • Vegetable oil, for frying
  • Baby leeks or spring onion
  • Red onions
  • Twisted pepper


  • Silgochu (dried chilli threads)
  • 1 spring onion, julienned and soaked in iced water until curled, then drained siracha
  • Ssam leaves
  • Ssamjang
  • Scallion salad
  • Roasted seaweed
  • Rice


For the filling, first sauté the mushrooms in the sesame oil in a large non-stick frying pan over medium-low heat until just softened. Remove from the heat and set aside. In a large bowl, combine the rest of the filling ingredients with the mushrooms. Mix together using your hands, really breaking up the short rib meat to make a uniform texture.

For the dumplings, line a couple of baking sheets with parchment and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of clingfilm to keep them moist. Lay a wrapper on a clean work surface and put 25g (1oz) of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Now bring the open edges

To the center, and pinch where the edges meet each other, creating four seams in a cross shape. Set aside and cover with clingfilm or a damp tea towel while you shape the rest. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking sheets.

To a medium saucepan, add the vegetable oil and heat to 170°c

(340° F). Working in batches, place the dumplings on their sides in the pan in a single layer without crowding. Cook for 3-4 minutes until golden brown. Transfer the fried dumplings to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining dumplings. If you don't plan on cooking them straight away, you can freeze them on the baking sheets, then bag them up and store in the freezer.

Top with some of the silgochu and curly spring onion and serve immediately with the sriracha.


  1. Have your butcher give you short ribs cut into about 7.5cm (3in) lengths through the bone. Butterfly the meat into a long strip, keeping the meat attached to the rib. Score the meat in a criss-cross pattern, the full length of the meat.
  2. For the marinade, in a large bowl, whisk together the garlic, ginger, mirin, soy sauce, sesame oil, sugar, pear and black pepper. Place the beef into a shallow dish or plastic ziplock bag and tip in the marinade, make sure all of the meat is covered in the marinade. Marinate the beef for at least 1 hour and up to overnight in the fridge.
  3. Heat up a grill or griddle pan up over high heat and, once hot, brush the grill lightly with vegetable oil. Place the beef on the grill, shaking off the excess marinade. Grill until charred and to the desired doneness: for medium-rare, about a 1 minute on each side. Place the vegetables on the grill and cook until wilted and charred.
  4. Use kitchen scissors to cut the beef into 2.5cm (1in) wide pieces and serve immediately alongside ssam leaves, ssamjang, scallion salad, roasted seaweed, and rice.

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