Pork Mandu
For a vegan or vegetarian option use roasted sweet potato with diced tofu or puy lentils. Pre roast sweet potato 180 for about 1.5 hours until skin easily peels off.
Servings: 2 People
Ingredients
- 10 [S] Dumpling wrappers
- 2 tbsp [S] Water To help seal the wrapper and cook
Dumpling Filling
- 130 g [P] Minced pork or Sweet potato with diced tofu or puy lentils
- 1 [V] Spring onions Sliced
- 1 tbsp [V] Garlic chives Finely chopped, optional
- 2 Cloves [V] Garlic Mashed or grated
- 2 tsp [V] Ginger Grated
- 1 tbsp [S] Fish sauce We use squid brand
- 1/2 tbsp [S] Soy sauce
- 1 tsp [S] Salt
- 1 tsp [S] Sesame oil
- 1 tsp [S] Korean chilli flakes Gochugaru
For the Optional Crispy Lattice
- 1 tsp [S] Cornstarch
- 4 tbsp [S] Water
Method
- 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.