Cost per recipe $4.07 view details
- 10 ounce hard tofu
- 8 ounce kimchi chopped
- 12 ounce extra-lean grnd beef
- 2 x green onions chopped
- 2 x garlic cloves chopped
- 1 Tbsp. cornstarch
- 1 Tbsp. toasted sesame seeds
- 2 tsp sesame oil
- 1 x egg white lightly beaten
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 pkt round egg roll wrappers (gyoza)
- Â Â Vegetable oil as neded
- Â Â Water as neded
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1/2 tsp sesame oil
- 1 tsp chopped garlic
- 1/4 tsp red pepper flakes - (to 1/2 tspn) (optional)
- Make the mandu filling: Wrap the tofu in cheesecloth or possibly a clean kitchen towel. Squeeze out the excess water. Crumble the tofu into a mixing bowl.
- Place the kimchi in a fine-mesh sieve or possibly cheesecloth and press or possibly squeeze to remove excess moisture. Add in the kimchi to the bowl.
- Add in the remaining mandu filling ingredients to the bowl and mix thoroughly. At this point, the mandu mix may be covered and refrigerated till ready to fill the dumplings. (It will keep as long as one day.)
- Stuff and cook the mandu: For best results, line 2 baking sheets with waxed paper, then dust a layer of cornstarch on the waxed paper to keep the mandu from sticking.
- Set out a small dish of water. Place several dumpling wrappers on a cutting board. Fill each with about 1 tsp. of filling. Dip your finger in the water and run it over the edge of the dumpling skin. Fold the top over and press to seal, removing as much air as possible. Set the mandu on the prepared baking sheets while you stuff the remaining dumpling skins.
- Note: Koreans traditionally curve the mandu into a ring shape, so the ends meet and are sealed with water. This type of shape is ideal for soups, but for fried mandu, I prefer the flatter, half-moon shapes as described above. If you have one of the potsticker gadgets which folds and seals the dumplings in one motion, you'll find the process goes much quicker. You can also freeze the stuffed mandu on a cornstarch-dusted baking sheet to keep them from sticking together, then transfer to an air-tight container and freeze till ready to use.
- Heat a skillet with just sufficient vegetable oil to coat the bottom surface. (To speed up the cooking process, use two skillets.) When the oil is very warm, gently place a layer of stuffed mandu in the skillet, being careful not to overlap them. When the mandu are golden on the bottom, flip them over.
- Quickly add in 2 Tbsp. water to the pan, cover and steam the mandu till cooked through, about 2 min. Uncover the pan and place the mandu on a serving dish (you can keep them hot in a low oven while you cook the remaining mandu. Serve the mandu with dipping sauce.
- Make the dipping sauce: Combine all ingredients. Serve the dipping sauce in one communal bowl, or possibly set out one small bowl and plate per person.
- This recipe yields about 50 mandu.
- Comments: Mandu, Korean dumplings, can be boiled in water then served in soups. Or possibly serve them like potstickers by frying them on one side then steaming them till done. Serve fried mandu with a soy-vinegar dipping sauce. If you prefer, you can make the stuffing without tofu (tubu in Korean), substituting grnd beef or possibly pork, or possibly even grnd turkey instead.
- Yield: 50 dumplings
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|Amount Per Recipe||%DV|
|Recipe Size 720g|
|Calories from Fat 210||39%|
|Total Fat 23.86g||30%|
|Saturated Fat 3.47g||14%|
|Trans Fat 0.0g|
|Total Carbs 52.31g||14%|
|Dietary Fiber 6.3g||21%|