AppetizerMain Course

Kimchi Mandu

Name: Kimchi Mandu
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4人分
Cuisine: korean
Ingredients: 250 g kimchi finely chopped; 300 g firm tofu pressed and crumbled; 200 g ground pork; 50 g glass noodles cooked and chopped; 0.5 個 yellow onion finely chopped; 3 片 garlic minced; 1 小さじ ginger grated; 1 大さじ soy sauce; 1 大さじ sesame oil; 0.5 小さじ black pepper; 40 個 mandu wrappers; 2 大さじ water; 2 大さじ vegetable oil (お好みで); 2 大さじ soy sauce; 1 大さじ rice vinegar; 1 小さじ sesame oil; 0.5 小さじ red pepper flakes (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 20 分
人数: 4
難易度: 普通
1人分: 730 kcal

アレルゲン情報： 魚、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

250 gkimchi, finely chopped
300 gfirm tofu, pressed and crumbled
200 gground pork
50 gglass noodles, cooked and chopped
0.5 個yellow onion, finely chopped
3 片garlic, minced
1 小さじginger, grated
1 大さじsoy sauce
1 大さじsesame oil
0.5 小さじblack pepper
40 個mandu wrappers

for sealing

2 大さじwater

for pan-frying

2 大さじvegetable oil(お好みで)

dipping sauce

2 大さじsoy sauce
1 大さじrice vinegar
1 小さじsesame oil
0.5 小さじred pepper flakes(お好みで)

調理器具

large bowl · lid · small bowl · steamer basket · large non-stick pan

作り方

手順

1
Squeeze excess liquid from the chopped kimchi and crumbled tofu thoroughly using a cheesecloth or your hands.
約10 分
調理のヒント： 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.
約5 分
3
Add the soy sauce, sesame oil, and black pepper to the mixture.
4
Mix all ingredients well by hand until thoroughly combined.
約5 分
調理のヒント： 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.
調理のヒント： 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.
約20 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約10 分
12
To cook by pan-frying, heat the vegetable oil in a large non-stick pan over medium heat.
約1 分
13
Place the mandu in the pan in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
約3 分
14
Add water to the pan until it reaches about one-quarter up the side of the dumplings, then cover immediately with a lid.
調理のヒント： 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.
約7 分
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.
約2 分
調理のヒント： Adjust red pepper flakes to your spice preference.
17
Serve the kimchi mandu hot with the dipping sauce.

1人分

栄養情報

50%スコア

カロリー: 730.2kcal
たんぱく質: 26.4g
炭水化物: 92.9g
脂質: 27.5g
食物繊維: 4.4g
糖類: 3.7g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store cooked mandu in an airtight container in the refrigerator.

温め直し

Reheat steamed mandu in a steamer or microwave; reheat pan-fried mandu in a pan for crispiness.