AppetizerSnack

Gun Mandu

Name: Gun Mandu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 racions
Cuisine: korean
Ingredients: 250 g ground pork; 100 g napa cabbage finely chopped; 100 g tofu pressed and crumbled; 50 g glass noodle cooked and chopped; 2 gra garlic minced; 1 ct ginger grated; 1 cs soy sauce; 1 ct sesame oil; 0,5 ct black pepper; 30 u wheat dumpling wrappers (mandu-pi) round or square; 50 ml water; 4 cs vegetable oil; 2 cs soy sauce; 1 cs rice vinegar; 0,5 ct sesame oil; 1 ct sesame seed toasted (opcional)

Gun Mandu are crispy pan-fried Korean dumplings, typically filled with a savory mixture of meat and vegetables. They make a fantastic appetizer or a satisfying snack. Serve with a simple soy-vinegar dipping sauce.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

filling

250 gground pork
100 gnapa cabbage, finely chopped
100 gtofu, pressed and crumbled
50 gglass noodle, cooked and chopped
2 gragarlic, minced
1 ctginger, grated
1 cssoy sauce
1 ctsesame oil
0,5 ctblack pepper

assembly

30 uwheat dumpling wrappers (mandu-pi), round or square
50 mlwater

cooking

4 csvegetable oil

dipping sauce

2 cssoy sauce
1 csrice vinegar
0,5 ctsesame oil
1 ctsesame seed, toasted(opcional)

Estris

large bowl · lid · non-stick skillet

Elaboració

Pas a pas

1
Prepare the filling: In a large bowl, combine the ground pork, napa cabbage, tofu, glass noodles, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
Uns 5 min
Nota de cuina: Ensure the tofu is well-pressed to remove excess water, which can make the filling watery.
2
Mix the filling thoroughly until all ingredients are evenly distributed.
Uns 2 min
Nota de cuina: Using your hands is often the most effective way to combine the filling.
3
Assemble the mandu: Take one mandu wrapper and place a small spoonful of filling in the center.
Nota de cuina: Do not overfill the wrappers, or they will be difficult to seal.
4
Dip your finger in water and moisten the edges of the wrapper.
5
Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish.
Uns 15 min
Nota de cuina: Ensure there are no air pockets inside the dumpling to prevent bursting during cooking.
6
Repeat with the remaining wrappers and filling.
Nota de cuina: Place assembled mandu on a lightly floured surface to prevent sticking.
7
Cook the mandu: Heat vegetable oil in a large non-stick skillet over medium heat.
Uns 2 min
Nota de cuina: Use a skillet large enough to cook several mandu without crowding.
8
Place a single layer of mandu in the hot oil and cook for 2-3 minutes until the bottoms are golden brown and crispy.
Uns 3 min
Nota de cuina: Avoid overcrowding the pan; cook in batches if necessary.
9
Add a small amount of water to the skillet, cover immediately with a lid, and steam the mandu for 5-7 minutes until the filling is cooked through and the wrappers are tender.
Uns 7 min
Nota de cuina: The water will create steam, ensuring the filling cooks thoroughly while keeping the wrappers soft.
10
Remove the lid and cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to re-crisp.
Uns 2 min
Nota de cuina: This step ensures a perfectly crispy bottom and a tender top.
11
While the mandu cook, prepare the dipping sauce by combining soy sauce, rice vinegar, and sesame oil in a small bowl.
Uns 1 min
Nota de cuina: Add toasted sesame seeds for extra flavor and texture if desired.
12
Serve the Gun Mandu hot with the dipping sauce.

Conservació

Com conservar-ho

Store leftover cooked mandu in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a lightly oiled pan over medium heat until crispy and warmed through, or in an air fryer.