Gun Mandu
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.
En original oppskrift av Forkin
- Total tid
- 50 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
filling
- 250 gground pork
- 100 gnapa cabbage, finely chopped
- 100 gtofu, pressed and crumbled
- 50 gglass noodle, cooked and chopped
- 2 feddgarlic, minced
- 1 tsginger, grated
- 1 sssoy sauce
- 1 tssesame oil
- 0,5 tsblack pepper
assembly
- 30 stk.wheat dumpling wrappers (mandu-pi), round or square
- 50 mlwater
cooking
- 4 ssvegetable oil
dipping sauce
- 2 sssoy sauce
- 1 ssrice vinegar
- 0,5 tssesame oil
- 1 tssesame seed, toasted(valgfritt)
Utstyr
large bowl · lid · non-stick skillet
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Kokkens tips: 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.
Omtrent 15 min
Kokkens tips: Ensure there are no air pockets inside the dumpling to prevent bursting during cooking.
- 6
Repeat with the remaining wrappers and filling.
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: Add toasted sesame seeds for extra flavor and texture if desired.
- 12
Serve the Gun Mandu hot with the dipping sauce.
Hold den god
Store leftover cooked mandu in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium heat until crispy and warmed through, or in an air fryer.
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