Crispy Busan-Style Mandu (Korean Dumplings)
Pan-fried Korean dumplings filled with a savory mixture of pork and kimchi, crispy on the bottom and deliciously tender inside.
Ingredients
- ●1 pound Pork shoulderground
- ●1/2 cup Kimchichopped
- ●2 inches Gingergrated
- ●3 cloves Garlicminced
- ●1/4 teaspoon Korean chili flakes (gochugaru)
- ●1/2 teaspoon Salt
- ●2 cups All-purpose flour
- ●1/4 cup Vegetable oil
- ●2 tablespoons Water
Instructions
- 1
In a large mixing bowl, combine ground pork, kimchi, ginger, garlic, chili flakes, and salt. Mix well.
- 2
Add the flour to the bowl and mix until just combined.
- 3
Cover the mixture and refrigerate for at least 30 minutes.
- 4
Divide the mixture into small balls, about 1 inch in diameter.
- 5
Roll out each ball into a thin circle.
- 6
Place a tablespoon of water in the center of each circle.
- 7
Fold the dough over to form a half-moon shape, and press the edges together to seal the dumpling.
- 8
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- 9
When the oil is hot, add the dumplings to the skillet, being careful not to overcrowd.
- 10
Pan-fry the dumplings for 2-3 minutes on each side, until crispy and golden brown.
- 11
Serve the dumplings hot with your favorite dipping sauce.