Kimchi Mandu Recipe

Dumplings are wrapped and prepared to look like gold ingots, symbolising prosperity in the year ahead. Try these pork and kimchi dumplings for a quick hit of spicy to your Chinese New Year banquet.

The ingredient of Kimchi Mandu Recipe

• 200g pork mince
• 150g firm tofu finely chopped
• 170g 1 cup kimchi drained finely chopped
• 2 green shallots trimmed finely sliced
• 1 garlic clove crushed
• 2 tsp finely grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp soy sauce plus extra to serve
• 50 gow gee wrappers
• 1 tbsp vegetable oil
• 75g 1 3 cup ottogi gochujang hot pepper paste
• 1 tbsp soy sauce
• 2 tsp rice wine vinegar

The Instruction of kimchi mandu recipe

• combine the mince tofu kimchi shallot garlic ginger sesame oil and soy sauce in a bowl season with pepper
• place a gow gee wrapper on a clean surface place 2 teaspoons mince mixture in the centre of the gow gee wrapper brush the edges with water fold in half to enclose the filling crimping the edges as you go place on a plate repeat with the remaining gow gee wrappers and mince filling
• heat 2 teaspoons oil in a large non stick frying pan over medium high heat add half the dumplings and cook for 2 minutes or until golden pour in 60ml 1 u20444 cup water and cover with a tight fitting lid cook for 1 minute then reduce heat to medium cook for a further 3 minutes or until cooked through and liquid has evaporated transfer the dumplings to a plate and keep warm repeat with remaining 2 teaspoons oil water and dumplings
• to make the gochujang dipping sauce combine the gochujang paste soy sauce and rice wine vinegar in a small bowl
• serve the dumplings with the gochujang dipping sauce and extra soy sauce if you like

Nutritions of Kimchi Mandu Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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