koreanutama· 4 servings
≈94 kkal · P 6.5g · L 3g · KH 11.3g (per recipe, TKPI estimate)
Mandu Korea
Korean Mandu (Dumplings)
Ingredients
- 300g ground pork
- 150g firm tofu, drained and crumbled
- 100g napa cabbage, finely chopped and squeezed dry
- 50g Korean chives (buchu), chopped
- 50g onion, finely minced
- 30g glass noodles (dangmyeon), soaked and chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 35 mandu wrappers
- 2 tbsp vegetable oil for pan-frying
- 1/4 cup water for steaming
Instructions
- 1Combine pork, tofu, cabbage, chives, onion, glass noodles, garlic, soy sauce, sesame oil, and pepper in a large bowl; mix vigorously by hand until sticky and well-bound.
- 2Place 1 wrapper on palm, add 1 heaping tsp filling in center, moisten edges with water, fold into half-moon, and pleat edges to seal tightly.
- 3Heat 1 tbsp vegetable oil in large non-stick skillet over medium-high heat; arrange dumplings flat-side down without touching.
- 4Fry 2-3 minutes until bottoms are golden brown and crisp.
- 5Carefully pour 1/4 cup water into skillet, immediately cover with tight-fitting lid, and steam 5-6 minutes until wrappers are translucent and filling reaches 75°C.
- 6Remove lid, continue cooking 1-2 minutes until water evaporates and bottoms re-crisp.
- 7Transfer to plate and serve immediately with dipping sauce (soy sauce, vinegar, gochugaru, sesame seeds).
Source: llm-generated