Ingredients with Measurements:
- 1/2 pound ground pork
- 1/2 cup kimchi, finely chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 package (20 pieces) mandu wrappers
Special Equipment Needed:
- Mandu press or rolling pin
- Large pot
- Steamer basket
Step-by-Step Instructions:
1. In a large bowl, combine the ground pork, kimchi, onion, garlic, ginger, sesame oil, soy sauce, sugar, black pepper, and salt. Mix until everything is evenly combined.
2. Place a mandu wrapper on a flat surface. Place 1 tablespoon of the pork mixture in the center of the wrapper.
3. Wet the edges of the wrapper with water. Fold the wrapper in half and press the edges together to seal.
4. Repeat with the remaining wrappers and pork mixture.
5. Heat the vegetable oil in a large pot over medium-high heat. Add the mandu and cook for 3-4 minutes, or until golden brown.
6. Place a steamer basket in the pot and add enough water to come up to the bottom of the basket. Place the mandu in the basket and cover with a lid.
7. Steam the mandu for 10 minutes.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation Time: 15 minutes
Cooking Time: 13 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 18g
Protein: 10g
Substitutions for Ingredients
- Ground pork can be substituted with ground beef or ground turkey.
- Kimchi can be substituted with pickled vegetables or sauerkraut.
- Onion can be substituted with shallots or leeks.
- Sesame oil can be substituted with vegetable oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- For a vegetarian version, substitute the ground pork with tofu or mushrooms.
- For a spicier version, add 1 teaspoon of gochujang or chili paste to the filling.
- For a sweeter version, add 1 tablespoon of honey to the filling.
Tips and Tricks:
- Make sure to seal the edges of the wrapper tightly to prevent the filling from leaking out.
- To make the mandu easier to shape, place the wrapper in the refrigerator for 10 minutes before filling.
Storage Instructions:
Kimchi and pork wang mandu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kimchi and pork wang mandu can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Kimchi and pork wang mandu can be served with a variety of dipping sauces, such as soy sauce, gochujang, or sesame oil. They can also be served with a side of steamed vegetables or a salad.
Garnishes:
Kimchi and pork wang mandu can be garnished with sesame seeds, chopped green onions, or toasted nori.
Pairings:
Kimchi and pork wang mandu pairs well with steamed white rice, kimchi, and pickled vegetables.
Suggested Side Dishes:
- Steamed white rice
- Kimchi
- Pickled vegetables
- Salad
Troubleshooting Advice:
If the mandu wrappers are too dry, try wetting the edges with a little water before folding.
Food Safety Advice:
It is important to keep the mandu refrigerated and to consume within 3 days.
Food History:
Mandu is a traditional Korean dumpling that has been enjoyed for centuries. It is typically filled with pork, kimchi, and vegetables.
Flavor Profiles:
Kimchi and pork wang mandu has a savory and slightly spicy flavor.
Serving Suggestions:
Kimchi and pork wang mandu can be served as an appetizer or as a main course.
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Region: Korean