Cooking Together – Korean Recipes

• Combine and mix the filling ingredients in a mixing bowl.
• Once fully incorporated, mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).

Folding the Mandu

• Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.

Pan Fried Potsticker Method:

• In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
• Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).

Steamed Method:

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the mandu on it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
• When cooked the mandu should look slightly translucent Serve immediately.

Optional - Add a Crispy Lattice

• Make a cornstarch slurry by mixing cornflour and water together.
• Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.

Serve the mandu while hot and with Korean dipping sauce or soy sauce.

• Start with the sauce; Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for one more minute
• Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken or tofu with salt, pepper, and grated ginger and garlic. Toss with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp and golden, turning halfway. Remove from the oil and place on kitchen paper.
• Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions

• Heat the pan, add oil, onion and garlic, fry for 2 minutes.
• Add kimchi, spring onion, broccoli, soy sauce and stir.
• Add rice, and mix well with the rest of the ingredients.
• Finish with chopped coriander and serve.

• Mix all the ingredients in a bowl and refrigerate until needed.

• Soak rice before rinsing for 20 minutes for more tender grains.
• Rinse at least 3-4 times under running cold water, until it runs clear.
• Place water and rice in a cold pan with no lid, then heat until simmering.
• After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
• Turn off the heat and let rest for 20 minutes, do not remove the lid.
• Add seasoning if using, mix well and cool to a comfortable room temperature ready to roll you kimbap

• Preheat your oven to 200°C leave the skin on and pierce several times with to allow steam to escape. Roast on a parchment-lined baking sheet for 45–60 minutes until tender and caramelised
• Allow to cool and remove the flesh from the skin, and place in a blow, mash the flesh with a fork.

For Dumpling filling

• Add the rest of the ingredients from your class recipe

For GF dumpling wrappers

• Add GF flour and water, keep mixing until you have a soft dough. Every sweet potato is different, so add a little flour and water at a time to achieve the desired consistency. Split into portions.
• Use GF flour on your work surface and roll using a dusted rolling pin and either shape or cut into circles