Ingredients with Measurements:
-1/2 cup kimchi, finely chopped
-1/2 cup onion, finely chopped
-1/2 cup cabbage, finely chopped
-1/2 cup mushrooms, finely chopped
-1/4 cup scallions, finely chopped
-2 tablespoons garlic, minced
-1 tablespoon ginger, minced
-1 teaspoon gochugaru (Korean red pepper flakes)
-1 teaspoon sesame oil
-1/2 teaspoon soy sauce
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-1 package of round dumpling wrappers (about 40 wrappers)
-1/4 cup vegetable oil
Special Equipment Needed:
-Large bowl
-Small bowl
-Cutting board
-Knife
-Spoon
-Fork
-Skillet
-Spatula
Step-by-Step Instructions:
1. In a large bowl, combine the kimchi, onion, cabbage, mushrooms, scallions, garlic, ginger, gochugaru, sesame oil, soy sauce, black pepper, and salt. Mix together until all ingredients are evenly distributed.
2. Place a dumpling wrapper on a cutting board. Place 1 teaspoon of the kimchi mixture in the center of the wrapper.
3. Wet the edges of the wrapper with a small bowl of water.
4. Fold the wrapper in half, pressing the edges together to seal.
5. Using a fork, crimp the edges of the wrapper to create a decorative pattern.
6. Repeat steps 2-5 until all of the kimchi mixture has been used.
7. Heat the vegetable oil in a skillet over medium-high heat.
8. Place the mandu in the skillet and cook for 3-4 minutes, or until golden brown.
9. Flip the mandu and cook for an additional 3-4 minutes, or until golden brown.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-High
Serving Size: Makes 40 mandu
Nutritional Information:
Calories: 40 kcal
Fat: 2 g
Carbohydrates: 4 g
Protein: 1 g
Substitutions for Ingredients
-Kimchi: Sauerkraut
-Onion: Shallot
-Cabbage: Bok Choy
-Mushrooms: Bell Peppers
-Scallions: Leeks
-Garlic: Garlic Powder
-Ginger: Ground Ginger
-Gochugaru: Cayenne Pepper
Variations:
-Add other vegetables such as carrots, zucchini, or spinach.
-Add other spices such as cumin, coriander, or turmeric.
-Substitute the dumpling wrappers for wonton wrappers.
Tips and Tricks:
-Make sure to chop the vegetables finely so that they fit in the dumpling wrappers.
-If the dumpling wrappers are too dry, wet your fingers with water and lightly moisten the edges of the wrapper before folding.
-If the dumpling wrappers are too wet, lightly dust the edges with flour before folding.
Storage Instructions:
Store leftover mandu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat mandu in a skillet over medium-high heat for 2-3 minutes, or until heated through.
Presentation Ideas:
Serve mandu on a platter with a dipping sauce and garnishes such as sesame seeds, scallions, and gochugaru.
Garnishes:
-Sesame Seeds
-Scallions
-Gochugaru
Pairings:
-Rice
-Noodles
-Vegetables
Suggested Side Dishes:
-Kimchi
-Pickled Radishes
-Miso Soup
Troubleshooting Advice:
-If the mandu are not sealing properly, make sure the edges are wet before folding.
-If the mandu are sticking to the skillet, make sure the skillet is hot enough before adding the mandu.
Food Safety Advice:
-Make sure to cook the mandu until they are golden brown and heated through.
-Do not leave the mandu at room temperature for more than two hours.
Food History:
Kimchi is a traditional Korean dish made from fermented vegetables, usually cabbage. It has been eaten in Korea for centuries and is now popular around the world.
Flavor Profiles:
Spicy, savory, umami, and slightly sweet.
Serving Suggestions:
Serve mandu as an appetizer or as a main dish with rice and other side dishes.
Related Categories
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Region: Korean