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Kimchi mandu recipe

Created by Deborah Kaloper

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Cuisine: Korean
Makes 30

Ingredients

30 gow gee wrappers*
35g (¼ cup) potato flour or cornflour
60ml (¼ cup) soybean or vegetable oil
Soy sauce and gochujang*, to serve

Kimchi filling
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

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Preparation

To 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.

If you enjoyed this Kimchi mandu recipe then browse more Korean recipes, noodle and dumpling recipes, easy recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

Korean Restaurants

Displaying 10 of 89 Korean Restaurants.

	Restaurant	Book Online	Suburb
1.	Arirang		Perth
2.	Mapo Korean Restaurant		Adelaide
3.	7 & 7		Carnegie
4.	Mukunghwa		Glebe
5.	Se Joung		Campsie
6.	Great River Korean Barbecue		Adelaide
7.	Seoul Restaurant		Melbourne
8.	Korea Palace		Melbourne
9.	Kimchi Grandma		Carnegie
10.	JJ Jackson		Brisbane

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