Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped kimchi
- 1/2 cup chopped scallions
- 1/4 cup chopped garlic
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1 package of mandu wrappers (about 24 pieces)
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Small bowl
- Spoon
- Frying pan
- Steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped kimchi, chopped scallions, chopped garlic, soy sauce, sesame oil, sugar, and black pepper. Mix well.
2. Take a mandu wrapper and place a tablespoon of the pork mixture in the center. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal. Repeat until all the pork mixture is used up.
3. Heat a frying pan over medium-high heat. Add a tablespoon of oil and swirl to coat the pan. Place the mandu in the pan and cook for 2-3 minutes until the bottom is golden brown.
4. Add 1/4 cup of water to the pan and cover with a lid. Cook for 5-7 minutes until the water has evaporated and the mandu is cooked through.
5. Alternatively, you can steam the mandu by placing them in a steamer basket and steaming for 10-12 minutes.
6. Serve hot with soy sauce or dipping sauce of your choice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying pan: medium-high heat
Steaming: high heat
Serving size:
Makes about 24 mandu
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 10g
Protein: 7g
Substitutions for ingredients:
Ground pork can be substituted with ground beef or chicken. Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
You can add chopped mushrooms, carrots, or cabbage to the pork mixture for added flavor and texture.
Tips and tricks:
Make sure to seal the edges of the mandu tightly to prevent the filling from leaking out during cooking. You can freeze the uncooked mandu for later use.
Storage instructions:
Store the cooked mandu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mandu in a frying pan over medium heat until heated through.
Presentation ideas:
Arrange the mandu on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or cilantro.
Pairings:
Serve with rice and steamed vegetables for a complete meal.
Suggested side dishes:
Kimchi, pickled vegetables, or Korean-style potato salad.
Troubleshooting advice:
If the mandu is sticking to the pan, add more oil. If the mandu is not cooking through, add more water and cover with a lid.
Food safety advice:
Make sure to cook the pork mixture to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Mandu is a traditional Korean dumpling that is typically filled with ground pork, beef, or vegetables. It is a popular street food in Korea and is often served as a snack or appetizer.
Flavor profiles:
The pork filling is savory and slightly spicy from the kimchi. The mandu wrapper is soft and chewy.
Serving suggestions:
Serve the mandu as a snack, appetizer, or main dish.
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Region: Korean