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Mandu with chojang
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
"Engage the family in making flavorful pork and tofu dumplings together."
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 skillet over medium heat, stirring occasionally, until golden brown. Transfer to a heatproof bowl to cool.
  • In a small bowl, mix together soy sauce, vinegar, sugar, chili powder, shallot, and 1 teaspoon of toasted sesame seeds to create the chojang sauce.
  • In a bowl, mix together the pork, bean sprouts, shallot, tofu, ginger, soy sauce, and remaining sesame seeds. Add white pepper to taste. Use a large metal spoon to blend the pork mixture until smooth.
  • Lay a gow gee wrapper on a tidy work surface. Spoon 1 heaped teaspoon of pork mixture onto the center. Moisten the edges with water, fold in half, and seal by pinching the edges together in a pleated fashion. Continue 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 1 more minute. Pour in 2 tablespoons of water, cover the pan with a lid, and cook for an additional 3 minutes until the mandu are cooked and the liquid evaporates. Transfer to a plate, cover with foil to keep warm. Repeat the process with the remaining oil, mandu, and water in 4 more batches. Serve hot with chojang. Enjoy!

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