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.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Medie
Informații despre alergeni: poate conține gluten, susan, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
filling
- 250 gground pork
- 100 gnapa cabbage, finely chopped
- 100 gtofu, pressed and crumbled
- 50 gglass noodle, cooked and chopped
- 2 cățelgarlic, minced
- 1 lingurițăginger, grated
- 1 lingurăsoy sauce
- 1 lingurițăsesame oil
- 0,5 lingurițăblack pepper
assembly
- 30 buc.wheat dumpling wrappers (mandu-pi), round or square
- 50 mlwater
cooking
- 4 lingurăvegetable oil
dipping sauce
- 2 lingurăsoy sauce
- 1 lingurărice vinegar
- 0,5 lingurițăsesame oil
- 1 lingurițăsesame seed, toasted(opțional)
Ustensile
large bowl · lid · non-stick skillet
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: Ensure there are no air pockets inside the dumpling to prevent bursting during cooking.
- 6
Repeat with the remaining wrappers and filling.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 7 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: Add toasted sesame seeds for extra flavor and texture if desired.
- 12
Serve the Gun Mandu hot with the dipping sauce.
Păstrează gustul bun
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.