Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped cabbage
- 1/2 cup chopped scallions
- 1/4 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 30-40 dumpling wrappers
- 1/4 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Spoon
- Frying pan with lid
- Plate
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, chopped scallions, chopped onion, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
2. Take one dumpling wrapper and place a tablespoon of the filling 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 filling is used up.
3. Heat vegetable oil in a frying pan over medium-high heat. Add the dumplings and fry for 2-3 minutes until the bottoms are golden brown.
4. Add 1/2 cup of water to the pan and cover with a lid. Cook for 5-7 minutes until the water has evaporated and the dumplings are cooked through.
5. Remove the lid and continue frying for another 1-2 minutes until the bottoms are crispy and golden brown.
6. Transfer the dumplings to a plate and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
Ground pork can be substituted with ground chicken, beef, or tofu. Dumpling wrappers can be substituted with wonton wrappers or homemade dough.
Variations:
Add chopped mushrooms or carrots to the filling for extra flavor and texture. Serve with a dipping sauce made with soy sauce, rice vinegar, and chili oil.
Tips and tricks:
Make sure to seal the edges of the dumpling wrappers tightly to prevent the filling from leaking out during cooking. Use a non-stick frying pan to prevent the dumplings from sticking to the bottom.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
If the dumplings are sticking to the pan, add more oil to the pan before frying. If the dumplings are not cooked through, add more water and cook for a few more minutes.
Food safety advice:
Make sure to cook the dumplings thoroughly to prevent foodborne illness.
Food history:
Sukhoe Mandu is a Korean dish that originated in the northern region of the country. It is a popular street food and is often served at festivals and markets.
Flavor profiles:
Sukhoe Mandu is savory and slightly spicy, with a crispy exterior and a tender, juicy filling.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Korean