These Korean Dumplings are made in lots of different ways using different meats and fillings. I really like versatile recipes like this. I'm using pork and cabbage in mine today.
Ingredients:
Firstly shred your cabbage as finely as you can. Then parboil it for 5-10 minutes. Set aside.
Soak the noodles in boiling water until softened. Then cut them into 1cm pieces. Set aside.
Mix together the minced pork, grated onion, cabbage and noodles in a bowl.
Add the oil, soy sauce, salt & pepper. Mix well. This is your dumpling filling.
Now it's time to assemble the dumplings. Put a tablespoon of mix in the centre of the wrapper and use water to seal it closed.
It's difficult to see the wrapper in this picture but it turns clear when soaked in water to soften it. Fold the dumplings into little parcels and place on a floured plate.
Fry the dumplings in some oil. Turning after a few minutes to fry the other sides. Put a lid on for a last few minutes to steam and fully cook the dumplings.
Serve with a spicy dipping sauce. We had sweet chilli sauce.
Delicious! The filling had formed a solid, meaty lump inside the dumplings that went really well with the chilli sauce. We really enjoyed them. The wrappers had gone a bit soggy from the last part of cooking with the lid on but apart from that the dumplings were lovely. Yum!
Ingredients:
- 1 pack minced pork
- 1 onion (grated)
- 1 cup cabbage
- 4 ounces sweet potato noodles
- 3 cloves garlic
- 1 tablespoon oil
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package circular mandoo wrappers
Firstly shred your cabbage as finely as you can. Then parboil it for 5-10 minutes. Set aside.
Soak the noodles in boiling water until softened. Then cut them into 1cm pieces. Set aside.
Mix together the minced pork, grated onion, cabbage and noodles in a bowl.
Add the oil, soy sauce, salt & pepper. Mix well. This is your dumpling filling.
Now it's time to assemble the dumplings. Put a tablespoon of mix in the centre of the wrapper and use water to seal it closed.
It's difficult to see the wrapper in this picture but it turns clear when soaked in water to soften it. Fold the dumplings into little parcels and place on a floured plate.
Fry the dumplings in some oil. Turning after a few minutes to fry the other sides. Put a lid on for a last few minutes to steam and fully cook the dumplings.
Serve with a spicy dipping sauce. We had sweet chilli sauce.
Delicious! The filling had formed a solid, meaty lump inside the dumplings that went really well with the chilli sauce. We really enjoyed them. The wrappers had gone a bit soggy from the last part of cooking with the lid on but apart from that the dumplings were lovely. Yum!
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