Get ready for a flavor explosion! These spicy Korean pork dumplings, or mandu, are a culinary adventure that will tantalize your taste buds. Imagine juicy, perfectly seasoned pork filling encased in delicate, chewy dough, then pan-fried to a crispy, golden perfection. The vibrant blend of gochujang (Korean chili paste), garlic, ginger, and sesame oil creates a depth of flavor that's both comforting and exciting. This recipe offers a delicious balance of spice and savory richness, making it perfect for a weeknight dinner or a fun weekend project.
Forget complicated recipes; this guide provides a straightforward approach to making these delightful dumplings from scratch. Whether you're a seasoned cook or a kitchen novice, you'll find the process surprisingly simple and incredibly rewarding. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions and create these irresistible spicy Korean pork dumplings together.
Tools Needed
- Chopping board
- Colander
- Spider strainer
- Bamboo steamer
- Baking paper
Ingredients
- Bean sprouts
- Noodles (sweet potato starch or bean thread vermicelli)
- Kimchi
- Spring onions
- Ginger
- Garlic
- Firm Tofu
- Soy sauce
- Sesame oil
- Sugar
- Salt
- Gyoza wrappers
- Soy sauce (for dipping sauce)
- Vinegar (for dipping sauce)
- Chili powder (for dipping sauce)
Step-by-Step Instructions
Step 1. Prepare the Filling
- Blanch bean sprouts in hot water for 2-3 minutes to remove the raw flavor, leaving a slight crunch. Strain using a spider strainer.
- Cook noodles in hot (not boiling) water for about 20 seconds until tender. Drain and set aside to cool.
- Finely chop the bean sprouts, kimchi, and the pale part of spring onions.
- Chop the noodles into small pieces.
- Mince ginger and garlic (use less if using Chinese garlic chives).
- Crumble firm tofu.
- Combine all ingredients (bean sprouts, noodles, kimchi, spring onions, ginger, garlic, tofu, soy sauce, sesame oil, sugar, salt) in a bowl. Mix well with your hands, breaking up the tofu.
Step 2. Assemble the Dumplings
- Place a spoonful of filling onto a gyoza wrapper. Dip your finger in water and brush the edges.
- Fold the wrapper over to form a half-moon shape, pressing down firmly to seal.
- Bring the two edges together, add a little more water, and fold to create a decorative shape.
Step 3. Steam the Dumplings
- Steam dumplings in a bamboo steamer lined with baking paper for 12 minutes.
Step 4. Make the Dipping Sauce
- Prepare dipping sauce by mixing soy sauce, vinegar, and chili powder.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Use a spider strainer to keep the hot water for noodles.
- If you can't find sweet potato starch noodles, use bean thread vermicelli noodles.
- Adjust the amount of kimchi to control the spice level.
- Use Chinese garlic chives if available; otherwise, use spring onions and adjust garlic accordingly.
- Tofu adds texture and tenderness to the filling.
- These dumplings freeze well; freeze extras for later use.
Nutrition
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 15-20g
FAQs
1. Can I use pre-made dumpling wrappers?
Absolutely! Pre-made wrappers are a great time-saver. Just make sure to follow the filling instructions and sealing techniques in the recipe.
2. How do I store leftover dumplings?
Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving.
Congratulations! You've now mastered the art of making delicious spicy Korean pork dumplings. Enjoy the rewarding taste of homemade dumplings, perfect for sharing with friends and family. From now on, enjoy the satisfying crunch and flavorful filling every time you crave a delicious and authentic Korean meal.