Mandu
These dumplings are similar to the Japanese gyoza – you could even fry them after steaming if you wanted the extra crunch. Sesame salt is a common seasoning in Korean cooking – make extra to have on hand for seasoning other dishes too.
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Serves
6
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200 gm
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finely minced pork
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150 gm
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firm tofu, coarsely mashed with a fork
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100 gm
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drained cabbage kimchi, finely chopped, plus extra to serve
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2 tbsp
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finely chopped garlic chives
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½
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spring onion, finely chopped
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1 tsp
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sesame oil
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35
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round gow gee wrappers (see note)
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| Sesame salt |
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1 tbsp
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sesame seeds
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2 tsp
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fine salt
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| Dipping sauce |
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60 ml (¼ cup)
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soy sauce
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2 tbsp
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rice wine vinegar
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1
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For sesame salt, dry-roast sesame seeds in a frying pan over medium-high heat until roasted (2-3 minutes). Cool slightly, set aside 1 tsp for dipping sauce, then pound remainder with salt in a mortar and pestle until finely ground.
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2
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Combine pork, tofu, kimchi, chives, spring onion, sesame oil and a large pinch of freshly ground pepper in a bowl and season to taste with sesame salt (about 1 tsp). Set aside.
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3
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Lay a few wrappers on a work surface, place a teaspoonful of pork mixture in centre of each, then brush edges with a little water. Fold in half to form a semicircle, then trim edges with a 7cm-diameter cutter. Pleat edges and set aside on a lightly floured tray. Repeat with remaining wrappers and filling. Cook mandu in batches in boiling water over medium-high heat until cooked through (2-4 minutes). Drain and keep warm.
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4
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Meanwhile, for dipping sauce, combine ingredients and reserved roasted sesame seeds in a bowl. Serve with mandu, kimchi and extra sesame salt.
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Note This recipe makes about 35 dumplings. Gow gee wrappers are available from the refrigerator section of most major supermarkets and Asian grocers.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Medium-dry sake.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers-Hedrick and Lisa Featherby
DRINK SUGGESTION Max Allen