Ingredients with Measurements:
- 1 package of mandu wrappers (about 30 pieces)
- 1 cup of ground pork
- 1 cup of chopped kimchi
- 1/2 cup of chopped ggaennip (perilla leaves)
- 1/4 cup of chopped scallions
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- Water for sealing the mandu
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Mandu press (optional)
- Steamer basket or pan with lid
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped kimchi, chopped ggaennip, chopped scallions, soy sauce, sesame oil, minced garlic, sugar, black pepper, and salt. Mix well.
2. Take a mandu wrapper and place a tablespoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and seal the edges by pressing them together. Repeat until all the filling is used up.
3. If you have a mandu press, use it to make the mandu. Place a wrapper on the press, put a tablespoon of filling in the center, and press down to seal the edges. Repeat until all the filling is used up.
4. Place the mandu in a steamer basket or pan with a lid. Steam for 10-12 minutes or until the mandu are cooked through.
5. Serve hot with soy sauce or dipping sauce of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steam at medium-high heat.
Serving size:
Makes about 30 pieces of mandu.
Nutritional information:
Calories per serving: 70
Total fat: 3g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 7g
Dietary fiber: 0g
Total sugars: 0g
Protein: 4g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork.
- Chopped spinach or cabbage can be used instead of kimchi.
- Chopped basil or mint can be used instead of ggaennip.
Variations:
- Add chopped shrimp or tofu to the filling.
- Use different dipping sauces such as chili oil or vinegar.
Tips and tricks:
- Make sure to seal the edges of the mandu well to prevent the filling from leaking out during steaming.
- If you don't have a mandu press, use a fork to crimp the edges of the wrapper together.
- 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:
Steam the mandu for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the mandu on a plate and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Ggaennip mandu goes well with rice and a side of steamed vegetables.
Suggested side dishes:
Steamed broccoli, carrots, or bok choy.
Troubleshooting advice:
- If the mandu wrappers are dry, moisten them with a damp cloth before using.
- If the filling is too wet, add more mandu wrappers to absorb the excess moisture.
Food safety advice:
Make sure to cook the mandu thoroughly to prevent foodborne illness.
Food history:
Mandu is a traditional Korean dumpling that has been enjoyed for centuries. Ggaennip mandu is a variation that features perilla leaves in the filling.
Flavor profiles:
Ggaennip mandu has a savory and slightly spicy flavor from the kimchi and perilla leaves.
Serving suggestions:
Serve ggaennip mandu as an appetizer or as part of a Korean meal.
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Region: Korean