Korean Dumplings
Mandu
Prep: 30 min | Cook: 15 min | Total: 45 min | Serves: 4
Ingredients
- 1 package (about 40) Dumpling wrappers
- ½ lb Ground pork
- 4 oz Tofu (firm, crumbled)
- ½ cup Kimchi (finely chopped)
- 3 stalks Green onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Vegetable oil (for pan-frying)
Instructions
- Make the filling: squeeze excess water from kimchi. Crumble tofu and squeeze out water. Mix ground pork, kimchi, tofu, green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl.
- Place 1 tablespoon filling in the center of a wrapper. Dip your finger in water and wet the edges. Fold in half and press edges firmly to seal. Pleat if desired.
- To pan-fry (gun mandu): heat oil in a non-stick pan over medium heat. Place mandu in a single layer, cook 3 minutes until bottoms are golden. Add ¼ cup water and cover. Steam for 5 minutes until cooked through.
- Uncover and cook 1 more minute to crisp the bottoms. Serve with soy sauce and rice vinegar dipping sauce.
From K-Kitchen — koreanhomecook.com