These tasty Korean dumplings can be fried (gunmandu), steamed (jjinmandu) or boiled (mulmandu). The addition of kimchi to this pork variety makes these particularly spicy. Mandu are usually served with a soy and vinegar dipping sauce and gochujang, a hot red pepper condiment which lends an extra kick.
- 30 gow gee wrappers (see Note)
- 35 g (¼ cup) potato flour or cornflour
- 60 ml (¼ cup) soybean or vegetable oil
- soy sauce and gochujang (see Note), to serve
- 200 g kimchi (see Note), drained, chopped
- 100 g each minced pork and beef
- ½ small onion, finely chopped
- 3 spring onions, finely chopped
- 2 cm-piece ginger, finely grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2011 Skillogalee Riesling, Clare Valley ($22).
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 60 ml 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.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Anton Smart.