adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mandu with chojang
0 Likes
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Make delicious and easy pork, tofu, and vegetable dumplings with the whole family!
Ingredients:
  • 9.00 gm sesame seeds
  • 250g pork mince
  • 35g (1/2 cup) bean sprouts, trimmed, coarsely chopped
  • 3 shallots, pale section only, thinly sliced
  • 70g firm tofu
  • 2 tsp finely chopped fresh ginger
  • 10.60 gm light soy sauce
  • 40 gow gee wrappers
  • 200ml water
  • 36.40 gm peanut oil
  • 125ml (1/2 cup) light soy sauce
  • 60ml (1/4 cup) rice vinegar
  • 9.00 gm sugar
  • Pinch of chilli powder
  • 1 shallot, pale section only, thinly sliced
Instructions:
  • Toast sesame seeds in a frying pan over medium heat, stirring until golden. Transfer to a bowl and let cool.
  • In a small bowl, mix together soy sauce, vinegar, sugar, chili powder, shallot, and 1 teaspoon toasted sesame seeds to create the chojang.
  • Mix the pork, bean sprouts, shallot, tofu, ginger, soy sauce, and remaining sesame seeds in a bowl. Season with white pepper, then use a large metal spoon to blend the pork mixture until smooth.
  • Lay a gow gee wrapper on a clean surface. Spoon 1 heaping teaspoon of pork mixture onto the center. Moisten the edges with water, fold in half, and press the edges together in a pleated pattern to seal. Repeat with the rest of the wrappers and pork mixture to create 40 mandu.
  • In a large non-stick frying pan over medium heat, heat 2 teaspoons of oil. Add 8 mandu and cook until golden, about 2 minutes. Flip and cook for an additional minute. Pour 2 tablespoons of water into the pan, cover with a lid, and cook for 3 more minutes until the mandu are cooked through and the liquid evaporates. Transfer to a plate, cover with foil to keep warm. Repeat with the remaining oil, mandu, and water in 4 more batches. Serve hot with chojang.

Similar Recipes