Ingredients with Measurements:
-1 package of mandu (dumpling) wrappers
-1/2 cup of ground pork
-1/2 cup of chopped kimchi
-1/4 cup of chopped onion
-1/4 cup of chopped green onion
-1/4 cup of chopped garlic
-1/4 cup of sesame oil
-1/4 cup of soy sauce
-1/4 cup of mirin
-1 teaspoon of black pepper
-1/2 cup of vegetable oil for frying
Special Equipment Needed:
-Skillet
-Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the ground pork, kimchi, onion, green onion, garlic, sesame oil, soy sauce, mirin, and black pepper.
2. Place a mandu wrapper on a flat surface and spoon about 1 tablespoon of the filling into the center.
3. Wet the edges of the wrapper with water and fold the wrapper in half, pressing the edges together to seal.
4. Heat the vegetable oil in a skillet over medium-high heat.
5. Carefully place the mandu in the hot oil and fry for about 3 minutes, or until golden brown.
6. Flip the mandu and fry for an additional 3 minutes, or until golden brown.
7. Remove the mandu from the oil and place on a plate lined with paper towels to absorb the excess oil.
8. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Temperature: Medium-high heat
Serving Size: Makes about 20 mandu
Nutritional Information:
Calories: 120
Fat: 8g
Carbohydrates: 8g
Protein: 6g
Substitutions for Ingredients
-Ground pork can be substituted with ground beef or ground turkey.
-Kimchi can be substituted with pickled vegetables.
-Sesame oil can be substituted with vegetable oil.
-Mirin can be substituted with rice vinegar.
Variations:
-The filling can be changed to include different vegetables or proteins.
-The mandu can be boiled instead of fried.
Tips and Tricks:
-Make sure to press the edges of the wrapper together tightly to ensure that the filling does not leak out during cooking.
-Be careful when flipping the mandu as the hot oil can splatter.
Storage Instructions:
Fried mandu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Fried mandu can be reheated in a skillet over medium heat for about 2 minutes, or until heated through.
Presentation Ideas:
Fried mandu can be served with a dipping sauce or topped with a sprinkle of sesame seeds and green onions.
Garnishes:
Sesame seeds and green onions.
Pairings:
Fried mandu can be served with a side of steamed rice or noodles.
Suggested Side Dishes:
Steamed rice, noodles, kimchi, pickled vegetables.
Troubleshooting Advice:
-If the mandu wrappers are too dry, they may not stick together properly. Try wetting the edges of the wrapper with a little water before folding.
-If the filling is too wet, it may leak out of the wrapper during cooking. Try adding a little more flour to the filling to help it bind together.
Food Safety Advice:
-Make sure to cook the mandu thoroughly before eating.
-Do not leave cooked mandu at room temperature for more than 2 hours.
Food History:
Mandu is a traditional Korean dish that has been around for centuries. It is believed to have originated in the Goguryeo era (37 BC – 668 AD).
Flavor Profiles:
Fried mandu has a savory and slightly sweet flavor from the combination of pork, kimchi, and seasonings.
Serving Suggestions:
Fried mandu can be served as an appetizer or as a main dish.
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Region: Korean