Korean Dumpling (Mandu)
Pan-fried pork dumplings with sweet potato noodles, cabbage, tofu and pork served with Custom Culinary® Korean-Style Sweet Heat Dipping Sauce.
Ingreadient
- 1 lb lean ground pork
- 1 ea onion, finely chopped
- 1 cup cabbage, finely chopped and parboiled
- 1/2 cup tofu, cake, chopped
- 4 oz sweet potato noodles, soaked, chopped
- 3 ea garlic cloves, finely chopped
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 tsp salt
- 1 tsp pepper
- 1 package wonton wrappers
- 6 oz Custom Culinary® Korean-Style Sweet Heat Sauce
Direction
- In a large mixing bowl, gently combine ground beef or ground pork, onion, cabbage, tofu, and noodles.
- In a separate small bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
- Pour seasoning mixture over meat and vegetables and mix with hands to combine.
- Place about 1 tablespoon of filling in the center of dumpling wrapper.
- Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
- Panfry dumplings and serve with Korean-Style Sweet Heat Sauce.
