Kimchi mandu recipe
- Cuisine: Korean
- Makes 30
Ingredients30 gow gee wrappers*
35g (¼ cup) potato flour or cornflour
60ml (¼ cup) soybean or vegetable oil
Soy sauce and gochujang*, to serve
200g kimchi*, drained, chopped
100g each minced pork and beef
½ small onion, finely chopped
3 spring onions, finely chopped
2cm-piece ginger, finely grated
PreparationTo make kimchi filling, combine all the ingredients in a bowl.
Lay wrappers on a work surface. Place 2 tsp filling in the centre of each and brush edges with a little water. Fold wrappers over filling to form semi-circles, press edges together to seal, then pinch edges to crimp. Dust with flour.
Heat 1 tbsp oil in a large frying pan over high heat. Cook mandu, in batches of 10, for 2 minutes or until golden. Add 60ml water, cover pan with a tight-fitting lid and cook for 30 seconds. Reduce heat to medium and cook for a further 3 minutes or until water is almost evaporated. Remove lid and cook until water is entirely evaporated. Serve with soy sauce and gochujang.
* Gow gee wrappers are from the chilled section of supermarkets and Asian food shops. Freeze leftovers.
* Gochujang (Korean chilli paste) and kimchi (spiced fermented vegetables) are from Korean or selected Asian food shops.
DRINK 2011 Skillogalee Riesling, Clare Valley ($22)
As seen in Feast magazine, Issue 7, pg97.
Photography by Anson Smart.
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