Delight Your Taste Buds with Korean Dumplings and a Fiery Chili Dipping Sauce

Korean dumplings, also known as "mandu", are a type of Korean cuisine. They are typically made from a mixture of ground meat (such as pork, beef, or chicken), vegetables (such as cabbage, scallions, or garlic), and sometimes tofu or glass noodles, all wrapped in a thin, circular piece of dough. Mandu can be boiled, steamed, or pan-fried, and are often served with dipping sauce. They can be enjoyed as a snack, appetizer, or a main dish, and are a popular food in Korea and other parts of the world.

1. Ingredients

For the filling

• 450g/1lb pork mince
• 225g/8oz beef mince
• 175g/6oz firm tofu, drained and finely crumbled
• 250g/9oz Chinese cabbage leaves, finely shredded
• 3 spring onions, finely chopped
• 2½ tbsp soy sauce
• 2 tbsp toasted sesame oil
• 2 large garlic cloves, grated or finely chopped
• 2 tsp sea salt
• 2 tbsp grated fresh root ginger
• 2 tsp sesame seeds, toasted
• 2 tsp caster sugar
• ¼ tsp freshly ground black pepper

• 48 round eggless wonton wrappers
• vegetable oil, for frying
• dried chilli threads (sil-gochu), to serve
• For the dipping sauce
• 6 tbsp soy sauce
• 2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar
• 1 tbsp thinly sliced Korean red chilli or Fresno chilli
• 4½ tsp toasted sesame oil
• 2 tsp sesame seeds, toasted
• 2 spring onions, very thinly sliced on an angle

2. Method

1. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture.
2. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water.
3. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre.
4. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles.
5. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray.
6. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base.
7. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed.
8. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately.
9. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce.

Source: BBC Food