Korean Pan Fried Dumplings, Goon-Mandu
Calories:
Ingredients
- 8-9 oz flat cabbage or regular cabbage
- 1½ cup chives chopped
- 7 clove garlic
- 1 knob ginger thumb size
- 11 oz pork, ground
- 1 cup tofu, firm drained well
- 3 eggs medium, divided 2 for filling, 1 for shell
- 1 Tbsp shaoxing wine
- 2 Tbsp Korean soy sauce
- ⅛ tsp black pepper
- ⅛ tsp white pepper
- ½ tsp mushroom powder grounded shiitake mushroom
- ½ tsp sea salt
- 1 Tbsp sesame oil
- 2 packs Korean dumpling wrapper
Instructions
- Place tofu on a strainer, Drain water for a few hours
- Blanch cabbage for 2min. Cool and drain well. Less moisture is best.
- Chop chives, cut cabbages in to tiny bits, mince garlic and grind ginger. Mash tofu and squeeze rest of water out with cheesecloth.
- Add all the ingredients into a big bowl and mix well in circular motion.
- Per mandu wrapper, add desired filling, moisten the edges with egg white, and seal well.
- Heat a non stick pan, add some oil, place the mandu and pan fry for 2-3 min a medium heat. Flip the mandu. Add 2 tsp of water and place the lid. Cook for 2-3min. Take off lid and cook additional 1min. Arrange on a plate and serve hot with dipping sauce.
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