AppetizerSnack

Gun Mandu

Name: Gun Mandu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4人分
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 片 garlic minced; 1 小さじ ginger grated; 1 大さじ soy sauce; 1 小さじ sesame oil; 0.5 小さじ black pepper; 30 個 wheat dumpling wrappers (mandu-pi) round or square; 50 ml water; 4 大さじ vegetable oil; 2 大さじ soy sauce; 1 大さじ rice vinegar; 0.5 小さじ sesame oil; 1 小さじ sesame seed toasted (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

filling

250 gground pork
100 gnapa cabbage, finely chopped
100 gtofu, pressed and crumbled
50 gglass noodle, cooked and chopped
2 片garlic, minced
1 小さじginger, grated
1 大さじsoy sauce
1 小さじsesame oil
0.5 小さじblack pepper

assembly

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

cooking

4 大さじvegetable oil

dipping sauce

2 大さじsoy sauce
1 大さじrice vinegar
0.5 小さじsesame oil
1 小さじsesame seed, toasted(お好みで)

調理器具

large bowl · lid · non-stick skillet

作り方

手順

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.
約5 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
調理のヒント： 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.
約15 分
調理のヒント： Ensure there are no air pockets inside the dumpling to prevent bursting during cooking.
6
Repeat with the remaining wrappers and filling.
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約7 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約1 分
調理のヒント： Add toasted sesame seeds for extra flavor and texture if desired.
12
Serve the Gun Mandu hot with the dipping sauce.

おいしく保存

保存方法

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

温め直し

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