Kimchi Mandu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Squeeze excess liquid from the chopped kimchi and crumbled tofu thoroughly using a cheesecloth or your hands.

   Ca. 10 min.

   Kokkens note: Removing enough liquid is crucial for a firm dumpling filling.

2. 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.

   Ca. 5 min.

3. 3

   Add the soy sauce, sesame oil, and black pepper to the mixture.

4. 4

   Mix all ingredients well by hand until thoroughly combined.

   Ca. 5 min.

   Kokkens note: Mixing by hand ensures all ingredients are evenly distributed.

5. 5

   Take a mandu wrapper and place a tablespoon of the filling in the center.

6. 6

   Dampen the edges of the wrapper with water.

   Kokkens note: This helps create a tight seal.

7. 7

   Fold the wrapper in half to form a crescent shape, pressing out any air as you seal the edges.

8. 8

   Pinch and pleat the edges to create a decorative and secure seal, if desired.

   Ca. 20 min.

   Kokkens note: There are many ways to fold dumplings; choose a method you find comfortable.

9. 9

   Repeat the process with the remaining wrappers and filling.

10. 10

    To cook by steaming, arrange the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves.

    Ca. 2 min.

    Kokkens note: Do not overcrowd the steamer to ensure even cooking.

11. 11

    Steam the mandu over boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.

    Ca. 10 min.

12. 12

    To cook by pan-frying, heat the vegetable oil in a large non-stick pan over medium heat.

    Ca. 1 min.

13. 13

    Place the mandu in the pan in a single layer and cook for 2-3 minutes until the bottoms are golden brown.

    Ca. 3 min.

14. 14

    Add water to the pan until it reaches about one-quarter up the side of the dumplings, then cover immediately with a lid.

    Kokkens note: The steam will cook the filling while the bottom crisps.

15. 15

    Cook for another 5-7 minutes, or until the water has evaporated and the mandu are cooked through.

    Ca. 7 min.

16. 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.

    Ca. 2 min.

    Kokkens note: Adjust red pepper flakes to your spice preference.

17. 17

    Serve the kimchi mandu hot with the dipping sauce.