Spicy Mandoo (Korean Dumpling) - cooking recipe

Ingredients
    1 (8 ounce) package sweet potato noodles
    1 pound ground pork
    1/2 cup finely chopped onion
    1/2 cup finely chopped napa cabbage
    3 tablespoons soy sauce
    2 tablespoons chile-garlic sauce
    1 tablespoon sesame oil
    3 cloves garlic, minced
    1 teaspoon salt
    1 teaspoon ground black pepper
    40 gyoza wrappers
    1 tablespoon vegetable oil
Preparation
    Bring a large pot of lightly salted water to a boil. Cook noodles at a boil until softened yet firm to the bite, about 3 minutes. Drain and run under cold water for 1 minute. Transfer noodles to a flat work surface; cut into small pieces.
    Combine noodles, pork, onion, napa cabbage, soy sauce, chile-garlic sauce, sesame oil, garlic, salt, and pepper in a bowl. Stir filling together with a spoon or mash by hand.
    Place 3/4 tablespoon filling in the center of each wrapper. Wet your fingers and run them along the edges of the wrapper. Fold over the filling; press ends together using a fork. Flip and repeat on the other side to strengthen the seal. Repeat filling and shaping with the remaining filling and wrappers.
    Heat 1 tablespoon oil in a skillet over medium heat. Add mandoo; cook until lightly browned and crispy, 4 to 5 minutes. Add about 1/2 inch water. Cook, covered, until liquid is absorbed, about 5 minutes.

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