Mandu are Korean dumplings which are absolutely delicious, especially those filled with kimchi, pork, tofu and prawns; so flavourful & juicy! Plus these are great to be made in bulk and kept in the freezer for a rainy day.
ingredients:
filling:
- around ½ cup Kimchi, minced
- 140g soft tofu - drained and squeeze water
- 100g pork mince
- 80g prawns, roughly chopped
- 100g cabbage minced - add some salt, mix it through and leave for 15 minutes or until water comes out, then drain
- 1 spring onion, minced
- 2 garlic, minced
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- 1 tbsp sesame oil
- ½ tsp sugar
wrappers (makes around 15 wrappers):
- 1 cup flour, around 220g
- Pinch salt
- Around ½ cup hot water (100-110ml)
method:
- Make the filling - in a bowl, add in all of the filling ingredients and give it good mix with you hand before keeping it in the fridge
- Form the dough - In a bowl, add all the wrapper ingredients and knead until a smooth dough is formed before letting it rest for 1 hr.
- Roll out the wrappers - After letting it rest, divide the dough into two before rolling out each portion into a long long. Then portion out small pieces (around 7 pieces in each log). Then grab a piece and roll into a ball before flattening. Use a rolling pin to roll the dough out into a circular wrapper, repeat for all the pieces.
- Pleat the mandu - Grab a wrapper and add around 1 tbsp of filling into the center and fold it in half until it looks like a semi circle, then bring the edges together in the center and pinch.
- Steam the mandu - Place the mandu onto a steamer basket lined with parchment paper and steam over medium heat for 7-8 minutes
