Kimchi Mandu
These Korean kimchi dumplings are filled with a savory and spicy mixture of kimchi, tofu, and ground pork. They are perfect as an appetizer or a light meal, offering a delightful burst of flavor in every bite. Enjoy them steamed or pan-fried for a crispy exterior.
Una recepta original de Forkin
- Temps total
- 1 h 20 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 730 kcal
Informació sobre al·lèrgens: pot contenir peix, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 250 gkimchi, finely chopped
- 300 gfirm tofu, pressed and crumbled
- 200 gground pork
- 50 gglass noodles, cooked and chopped
- 0,5 uyellow onion, finely chopped
- 3 gragarlic, minced
- 1 ctginger, grated
- 1 cssoy sauce
- 1 cssesame oil
- 0,5 ctblack pepper
- 40 umandu wrappers
for sealing
- 2 cswater
for pan-frying
- 2 csvegetable oil(opcional)
dipping sauce
- 2 cssoy sauce
- 1 csrice vinegar
- 1 ctsesame oil
- 0,5 ctred pepper flakes(opcional)
Estris
large bowl · lid · small bowl · steamer basket · large non-stick pan
Elaboració
Pas a pas
- 1
Squeeze excess liquid from the chopped kimchi and crumbled tofu thoroughly using a cheesecloth or your hands.
Uns 10 min
Nota de cuina: Removing enough liquid is crucial for a firm dumpling filling.
- 2
In a large bowl, combine the squeezed kimchi and tofu with the ground pork, cooked glass noodles, chopped yellow onion, minced garlic, and grated ginger.
Uns 5 min
- 3
Add the soy sauce, sesame oil, and black pepper to the mixture.
- 4
Mix all ingredients well by hand until thoroughly combined.
Uns 5 min
Nota de cuina: Mixing by hand ensures all ingredients are evenly distributed.
- 5
Take a mandu wrapper and place a tablespoon of the filling in the center.
- 6
Dampen the edges of the wrapper with water.
Nota de cuina: This helps create a tight seal.
- 7
Fold the wrapper in half to form a crescent shape, pressing out any air as you seal the edges.
- 8
Pinch and pleat the edges to create a decorative and secure seal, if desired.
Uns 20 min
Nota de cuina: There are many ways to fold dumplings; choose a method you find comfortable.
- 9
Repeat the process with the remaining wrappers and filling.
- 10
To cook by steaming, arrange the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves.
Uns 2 min
Nota de cuina: Do not overcrowd the steamer to ensure even cooking.
- 11
Steam the mandu over boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
Uns 10 min
- 12
To cook by pan-frying, heat the vegetable oil in a large non-stick pan over medium heat.
Uns 1 min
- 13
Place the mandu in the pan in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
Uns 3 min
- 14
Add water to the pan until it reaches about one-quarter up the side of the dumplings, then cover immediately with a lid.
Nota de cuina: The steam will cook the filling while the bottom crisps.
- 15
Cook for another 5-7 minutes, or until the water has evaporated and the mandu are cooked through.
Uns 7 min
- 16
For the dipping sauce, combine the dipping sauce soy sauce, rice vinegar, dipping sauce sesame oil, and red pepper flakes in a small bowl.
Uns 2 min
Nota de cuina: Adjust red pepper flakes to your spice preference.
- 17
Serve the kimchi mandu hot with the dipping sauce.
Per ració
Nutrició
- Calories
- 730,2kcal
- Proteïnes
- 26,4g
- Hidrats de carboni
- 92,9g
- Greixos
- 27,5g
- Fibra
- 4,4g
- Sucre
- 3,7g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store cooked mandu in an airtight container in the refrigerator.
Reheat steamed mandu in a steamer or microwave; reheat pan-fried mandu in a pan for crispiness.