Pan-fried Mandu

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 420
• Protein: 21 g
• Carbs: 17 g
• Fat: 29 g

Ingredients

• 24 piece dumpling wrappers ( at room temperature )
• 300 g Ground pork ( fresh )
• 200 g Chinese cabbage ( chopped and squeezed )
• 100 g firm tofu ( mashed )
• 3 piece Scallion or chives ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tsp Ginger powder
• 2 tbsp Peanut oil ( for frying )

Instructions

1. Prepare the cabbage

   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. Mix the filling

   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. Shape the dumplings

   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. Combined cooking

   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.

Chef's tips

• 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.

Storage

Eat immediately to keep the crispness. Freezes very well raw, flat on a tray before bagging.