Kimchi Pork Dumplings (Mandu)
Course: Featured, Healthy, Recipe, Skillet, Tortilla press, Dutch ovenServingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
cups 2 1/2 cups flour
cup 1 cup water
pound 1 pound ground pork
cups 3/4 cups chopped kimchi
2 chopped scallions
tablespoon 1 tablespoon ginger
1 chopped garlic clove
tablespoond 1 tablespoond cilantro
teaspoon 1 teaspoon sesame oil
teaspoon 1 teaspoon mirin
teaspoon 1/4 teaspoon cumin
teaspoon 1/2 teaspoon chili powder
teaspoon 1 teaspoon kosher salt
pinch of sugar
1 large egg
teaspoon 1 teaspoon Tapatio
INSTRUCTIONS
- Create dough by adding water to flour until a shaggy dough is formed. Knead for 7 minutes. Place dough in bowl, cover with flour, and allow to rest for 10—15 minutes.
- While dough is resting, add all ingredients other than the vegetable oil together. Combine until well mixed. Place in fridge to set.
- Make long rope out of dough and section into about 1 inch pieces. Roll into balls and place on floured sheet tray. Place the dough ball in-between two squares of parchment paper. Use tortilla press to create the dumpling skin. Repeat until finished.
- fill dumplings with about 1 tablespoon of filling. Create pleats and set on sheet tray.
- Heat skillet to medium high heat. Add vegetable oil. Place dumplings down and cook for about 3 minutes, until browned. Add about 1/3 cup water and cover with lid until fully cooked, about 5 minutes. Remove lid once water is evaporated and add a touch more oil. Brown for about 30 seconds.
- Remove and serve!
