Have you tried homemade dumplings before? These crispy and juicy Korean mandu, which means dumplings in Korean, are truly among my favorite fillings I have made. They are particularly famous for being large with lots of filling on the inside. Together with a sweet, sour and spicy dip, they are completely irresistible.
Ingredients
- 100 g dried japchae/korean noodles
- 1 clove garlic
- 200 g minced meat
- 75 g garlic chive
- 1 x carrot
- ½ tsp black pepper
- ½ tsp salt
- 32 x dumpling sheets
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp vinegar 7%
- 1 tbsp sesame oil
- ½ x yellow onion
- 4 tbsp soy sauce
- ½ x yellow onion
- 1 tsp sesame oil
- 1 tbsp sugar
Method
- To a pot add glass noodles and boiling water. Simmer until al dente. Strain out the water, rinse well in cold water and divide the noodles into lengths of 2 cm.
- Add approx. 1 tablespoon of filling to the center of the dumpling sheet. Brush a little water along the edge and pinch both edges together and make some ruffle-shaped folds. Optionally, you can fold like gyoza.
- Heat a pan with approx. 2 tbsp oil on medium to medium high heat. When the pan is hot, add the dumplings. First fry the bottom until golden brown and crispy, then both sides.
- Make a sauce from soy sauce, water, sugar, vinegar, sesame oil and finely chopped onion. If you want it spicy you can add Gochugaru.
