Korean

Mandu

Name: Mandu
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 80 g pork mince; 60 g firm tofu; 60 g kimchi; 25 g garlic chives; 1 clove garlic; 0.5 tsp root ginger; 1 tsp soy sauce; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 0.25 tsp salt; 0.25 tsp ground black pepper; 12 mandu wrappers; 2 tsp neutral oil; 1 tbsp soy sauce; 2 tsp rice vinegar; 0.25 tsp gochugaru; 60 ml water

Korean dumplings with a pork, tofu and kimchi filling, pleated by hand and pan-fried until the bases are crisp and the tops steamed through. Served hot with a soy and vinegar dipping sauce.

Mains Under 20g carbs

42 min30 prep · 12 cookMedium443 kcalper serving

Instructions

Wrap 60 g firm tofu in a clean cloth and squeeze hard over the sink until no more water runs out, then crumble it fine into a bowl. Squeeze 60 g kimchi dry in the same way and chop it small. Finely chop 25 g garlic chives. Getting the filling dry is what keeps the wrappers from tearing.
Add 80 g pork mince to the bowl with 1 clove minced garlic, 0.5 tsp grated ginger, 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tsp sesame seeds, 0.25 tsp salt and 0.25 tsp black pepper. Mix with your hand in one direction for about a minute until the filling turns tacky and holds together in a clump.
Lay out 12 mandu wrappers, keeping the ones you are not using under a damp cloth. Place a heaped teaspoon of filling in the centre of each, dip a finger in water and run it round half the rim.