Kimchi mandu in broth


The kimchi imparts a beautiful complex flavour to the tiny mandu floating in a heart-warming broth.

You'll need

40 gm mung bean sprouts 100 gm coarsely minced pork 50 gm cabbage kimchi, drained, excess liquid squeezed out and finely chopped, plus extra to serve 50 gm firm tofu, coarsely chopped, excess liquid squeezed out 3 tsp finely grated ginger 1 garlic clove, finely grated 1 spring onion, thinly sliced, plus extra, to serve 2 tsp each sesame oil and soy sauce 3 eggs, 1 lightly beaten, 2 separated 30 gow gee dumpling wrappers 2 tbsp vegetable oil   Short-rib broth 500 gm beef short rib, trimmed 50 ml soy sauce, plus extra to taste 50 gm ginger, thickly sliced 6 spring onions, coarsely chopped 1 onion, quartered 1 garlic head, halved 1 cassia quill (see note)

Method

  • 01
  • For short-rib broth, bring ingredients and 3.5 litres cold water to the simmer in a large saucepan over medium-high heat, skim scum from surface, reduce heat to low-medium and simmer gently until meat is falling from the bone (1-1½ hours). Remove meat and set aside, then strain broth into a clean pan (discard solids). Skim fat from surface and season to taste with extra soy sauce and ground white pepper. Shred beef, return meat to broth and keep warm.
  • 02
  • Blanch bean sprouts until just wilted (30 seconds), drain, refresh, then drain well again, squeezing out excess moisture. Combine in a bowl with pork, kimchi, tofu, ginger, garlic, spring onion, sesame oil, soy sauce and half the beaten egg, and season to taste. Place a half-tablespoonful of kimchi mixture in the centre of each dumpling wrapper, brush edges lightly with remaining beaten egg, fold wrapper over kimchi mixture to form a half-moon and press edges to seal, squeezing out any air. Brush one corner lightly with egg, bring corners together and press to seal. Place mandu in a single layer on a tray and refrigerate until required.
  • 03
  • Lightly whisk yolks and whites in separate bowls, and season both to taste. Heat 1 tbsp oil in a frying pan, add egg yolks and cook until set (2-3 minutes), then transfer to a plate and thinly slice. Repeat with remaining oil and eggwhites.
  • 04
  • Place kimchi mandu in a single layer in a steamer lined with muslin and steam over a saucepan of boiling water until cooked through (7-8 minutes). Divide among bowls, top with egg yolk and eggwhite slices and spring onion, ladle the broth in and serve hot with extra kimchi.

Note If cassia quills are unavailable substitute with a cinnamon quill.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Dry amontillado Sherry.

Featured in

Jul 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool