Gunmandu (Korean Style Fried Dumplings) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza. Ingredients:
1/2 cup cabbage kimchi, finely chopped (king's is a good brand) |
1/2 lb ground beef |
1/2 lb ground pork |
1/2 cup firm tofu, mashed |
1/2 ounce garlic, minced |
1 tablespoon green onion, finely chopped |
1 teaspoon soy sauce |
30 -36 square wonton wrappers |
1/3 cup soy sauce |
2 tablespoons vinegar (rice vineger preferably) |
1 teaspoon toasted sesame seeds |
2 teaspoons gingerroot, grated (optional) |
1 teaspoon red pepper flakes (optional) |
Directions:
1. Combine all dipping sauce ingredients in small bowl and mix. Chill until serving time.
2. Mix ground meat, green onion, soy sauce, garlic, salt and pepper. Add finely chopped kimchi. Mix again. Squeeze tofu dry and add to mixture. Mix again.
3. Fill wonton skins with one teaspoon of mixture. Fold diagonally and seal edges with water.
4. Deep fry (4 min) until fully cooked and golden on the outside. Remove from oil and let excess oil drain on plate with paper towel.
5. Serve with dipping sauce.
|
|