Mandu
Korean dumplings filled with pork, tofu, kimchi, and glass noodles — pan-fried to crisp-bottomed perfection.
- prep 40 min
- cook 10 min
- total 50 min
- serves 4
- intermediate
- Korea
Ingredients
- 40 dumpling wrappers
- 250 g ground pork
- 150 g tofu
- 120 g kimchi
- 50 g glass noodles
- 4 spring onion
- 3 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 tbsp vegetable oil
- 1 tbsp rice vinegar
Steps
- Soak glass noodles in warm water, chop finely.
- Squeeze water from crumbled tofu and kimchi.
- Mix pork, tofu, kimchi, noodles, garlic, scallion, 1 tbsp soy, sesame oil.
- Place a teaspoon of filling on each wrapper, wet edges, pleat into half-moons.
- Pan-fry in oil until bottoms crisp, add 80 ml water, cover 4 minutes; serve with soy-vinegar dip.
≈ 420 kcal · 18 g protein · 46 g carbs · 18 g fat — per serving, estimate