Korean Pan-Fried Pork and Tofu Mandu with Soy Dipping Sauce

What you need

• 300 g (2 1/3 cups) all-purpose flour, plus extra for dusting
• 150 ml (2/3 cup) water, cold, for the dough
• 1 1/2 tsp salt, 1/2 tsp each for the dough, the cabbage and the filling
• 250 g (9 oz) napa cabbage, about 4 large leaves
• 40 g (1.5 oz) sweet potato glass noodles, dangmyeon
• 150 g (5 oz) firm tofu
• 250 g (9 oz) ground pork, not too lean
• 3 scallions
• 3 cloves garlic, minced
• 1 tsp fresh ginger, finely grated
• 3 tbsp soy sauce, 1 tbsp for the filling, 2 tbsp for the dipping sauce
• 1 tbsp toasted sesame oil
• 1/4 tsp ground black pepper
• 3 tbsp vegetable oil, for frying, plus more as needed
• 1 tbsp rice vinegar, or any mild white vinegar
• 1 tsp gochugaru, Korean chili flakes
• 1 tsp rice syrup, oligodang, or the same amount of sugar

Method

Restated from the original video

1. 1

   Mix the flour with 1/2 tsp of the salt in a bowl, add the cold water and knead into a smooth, firm dough, 8-10 min. Wrap it and let it rest for 30 min.

2. 2

   Chop the cabbage finely, toss it with 1/2 tsp of the salt and leave it for 15 min to wilt.

3. 3

   Cook the noodles in boiling water until soft, 6-7 min. Drain, rinse under cold water and chop them into short pieces.

4. 4

   Wrap the tofu in a clean towel and squeeze out as much water as possible, then crumble it into a large bowl.

5. 5

   Squeeze the salted cabbage hard by the handful until it stops dripping and add it to the bowl. Wet filling makes the wrappers tear.

6. 6

   Add the pork, noodles, finely chopped scallions, garlic, ginger, 1 tbsp of the soy sauce, the sesame oil, the black pepper and the last 1/2 tsp of salt. Mix with your hand until the filling turns sticky and holds together, 1-2 min.

7. 7

   Roll the rested dough into a log, cut it into about 30 pieces and keep them covered so they do not dry out.

8. 8

   Flatten each piece on a floured board and roll it into a thin round about 9 cm (3.5 in) across, keeping the edge thinner than the center.

9. 9

   Put a heaped tablespoon of filling in the middle of a round, wet half of the edge with water, fold it over into a half-moon and pinch or pleat the edge firmly shut. Repeat with the rest.

10. 10

    Heat 1 tbsp of the vegetable oil in a large nonstick frying pan over medium heat. Set in about 10 dumplings flat side down and fry until the bottoms are golden, 2-3 min.

11. 11

    Pour in about 80 ml (1/3 cup) of water, cover at once and steam over medium heat until the water is gone and the pork inside is cooked through with no pink, 6-7 min.

12. 12

    Uncover and fry for 1-2 min more so the bottoms crisp up again. Repeat with the remaining dumplings, adding oil each time.

13. 13

    Stir together the remaining 2 tbsp of soy sauce, the vinegar, gochugaru and rice syrup in a small bowl.

14. 14

    Serve the dumplings hot, crisp side up, with the dipping sauce on the side.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.