Pan-fried Mandu
Ingredients
- 24 pcdumpling wrappers (at room temperature)
- 300 gGround pork (fresh)
- 200 gChinese cabbage (chopped and squeezed)
- 100 gfirm tofu (mashed)
- 3 pcScallion or chives (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tspGinger powder
- 2 tbspPeanut oil (for frying)
Method
A crispy base that cracks under the teeth, with a melting and juicy pork and cabbage heart. Steam makes the dough supple and translucent while sesame oil fills the room.
- 1
Finely chop the napa cabbage. Sprinkle with a pinch of salt and let sit for 10 minutes. Squeeze firmly in a clean cloth to extract all water; the cabbage must be dry to the touch.
- 2
In a mixing bowl, combine the ground pork, fork-mashed tofu, pressed garlic, and sliced scallions. Add soy sauce, sesame oil, and ginger. Work the filling by hand until it becomes tacky.
- 3
Place a small spoonful of filling in the center of a wrapper. Moisten the edges with water. Fold in half and pinch the edges, making small pleats to seal hermetically.
- 4
Heat oil in a pan. Arrange the mandu and let the bottom brown until dark and rigid. Pour 50ml of water, cover immediately and let steam for 5 minutes until fully evaporated.
Frequently asked questions
How do you get this dish right?
- Do not skip squeezing the cabbage, otherwise your dumplings will break due to moisture.
- If the filling isn't tacky enough, add an egg white to bind everything.
- To check the seasoning, fry a small piece of filling before stuffing the wrappers.
How long does this dish keep?
Eat immediately to keep the crispness. Freezes very well raw, flat on a tray before bagging.
