Kimchi Mandu (#김치 만두)

Kimchi Mandu
#김치 만두

 25 mins  Cooking - Free food icons15 mins  Client, dinner, eat, food, man, meal, restaurant icon  3-4 servings 
Course: Main  
Cuisine: Korean

 

 Ingredients

  • 1 pack GYOZA pastry
  • 1 cup Sprouts (숙주나물)
  • 2 cups Kimchi
  • 500g Pork Lean Mince

 

  Sauce and seasoning

  • 100ml Soy sauce
  • 2 tb-sp Sesame oil
  • 1 t-sp Sugar
  • 1 egg (optional)

 

Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Defrost the pastry by transfer them from deep freezer to the fridge (min. 10 hrs ahead, overnight is suggested)

2. Marinade the pork with the sauce and seasoning in a large container

3. Prepare the kimchi and squeeze out excess liquid by hand to the pork mixture

4. Chop the kimchi and sprouts and add to the mixture

5. Prepare a large tray/ plate and a small bowl with 3 tb-sp water

6. Place 1 teaspoonful of the pork mixture in the middle of the pastry

7. Wet your index finger add draw a line along to the upper-circumference of the pastry

8. Fold it accordingly to a semi-circle

9. Wet the edges of store-bought dumpling wrappers so they can be glued together

10. Heat 1L water in a pot and add the pork cube, wait until it boiled

11. Kimchi mandu can be steamed for about 10 minutes in a steamer

 

Bright, idea, lamp, tips iconStep's secret tips:

  • Perfect shape

         

  • Typically, dumplings made for soups are shaped to a round by glueing the ends of the half-moon shape together. Be light on the filling for easier folding and crimping.
  • Dipping sauce is suggested to carry out the best flavour:
    • 2 t-sp Onion
    • 2 t-sp Garlic
    • 1 Red chilli
    • 1 tb-sp Soy sauce
    • 1 tb-sp Water
    • 2 t-sp Vinegar 

    

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