만두

Mandu

kimchi Dumplings 

Ingredients

 

  • 1 package mandu (dumpling) skins, 3.5" (9cm) in diameter.

  • 1 1/2 cups kimchi finely chopped, drained

  • 8.8oz (250g) firm tofu

  • 7oz (200g) mung bean sprouts, parboiled 3 minutes, finely chopped

  • 4.6oz (130g) minced pork

  • 1/2 medium yellow onion, finely chopped

  • 3oz (10g) buchu (Asian chives), finely chopped

  • 1 egg

  • 1 tsp (8g) fine sea salt

  • 1 tsp sesame oil

  • 1/2 tsp garlic, minced

  • Fresh ground black pepper, to taste

  • 1/4 cup canola or vegetable oil

Serves 8-10 as a side dish, 4-6 as a main dish.

 
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Step 1 - Make the Mandu Filling

  • Combine and mix the filling ingredients in a bowl.

Step 2 - Fill the Mandu 

  • Put about 1 Tbs (15ml) of the filling onto the center of a mandu skin.

  • Use your fingertips to apply a little cold water to one edge of the skin. This will help seal the mandu.

  • Fold skin in half over the filling and press edges together. Take the 2 ends of the mandu and press them together. This type of fold should resemble a tortellini. There are many creative ways to fold your dumplings. Do whatever you're comfortable with. Just make sure they are well sealed.

Step 3 - Cook the Mandu

  • Heat a large skillet to medium high. Once hot, place 1-2 Tbs (15-30ml) oil. Add as many mandu as you'd like without overcrowding the skillet.

  • Reduce the heat to low-medium and cover.

  • After about 3 minutes, flip the mandu. They should be golden brown in color. Add 2-3 Tbs (30-45ml) of water and put the lid back on the pan. Cook a few minutes more over low heat.

  • When the mandu is golden brown on the second side, transfer it to a plate.

  • Serve hot with a dipping sauce. We used 1 Tbs vinegar, 1 Tbs (15ml) soy sauce and 1/2 tsp (4g) sugar.

Tip: If you have more mandu than you'd like to cook, freeze in an airtight container. You may use the same cooking method with frozen mind. Just increase your cooking time.

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