Kimchi Pork Mandu with Crispy Bottoms

By Sprig Originals ✓ · cooked up in Sprig

A big batch of Korean dumplings built on store-bought round wrappers and a juicy pork, tofu and kimchi filling. You'll learn a simple half-moon pleat, freeze a tray for later, then pan-fry straight from frozen into crackly-bottomed potstickers with a soy-vinegar dipping sauce.

Ingredients

• 8 oz firm tofu
• 1 cup well-fermented napa cabbage kimchi, drained
• 1 lb ground pork (not lean)
• 1 1/2 cups finely chopped garlic chives or scallions
• 1 cup mung bean sprouts, blanched and chopped
• 4 cloves garlic, grated
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp potato starch or cornstarch

• 50 round dumpling wrappers (about 3 1/2 inches), thawed
• 1 small bowl water, for sealing
• 3 tbsp neutral oil, for frying

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp thinly sliced scallion
• 1 tsp sugar

Instructions

1. Wrap the tofu in a clean kitchen towel, set it on a plate, and press with a heavy skillet for 15 minutes. Crumble the pressed tofu into a large bowl, then squeeze it in the towel one more time — you want it dry and fluffy, not wet.
2. Squeeze the kimchi hard over the sink to remove all liquid, then chop it finely (about 1/4-inch pieces) and squeeze again. Wet kimchi is the number one cause of soggy, split mandu. Add it to the bowl.
3. Bring a small pot of water to a boil, blanch the mung bean sprouts for 45 seconds, drain, rinse under cold water, squeeze dry and chop coarsely. Add to the bowl along with the garlic chives or scallions.
4. Add the ground pork, garlic, ginger, soy sauce, sesame oil, sugar, salt, pepper and potato starch. Mix with a gloved hand or sturdy spoon in one direction for 2 minutes, until the filling turns slightly sticky and holds together when pinched. Refrigerate 15 minutes while you set up.
5. Optional test: pinch off a teaspoon of filling and fry it in a dry skillet over medium heat for 2 minutes per side. Taste and adjust salt or sesame oil before wrapping the whole batch.
6. Set up your station: wrappers under a damp towel, filling, a small bowl of water, and two parchment-lined sheet pans dusted lightly with starch. Keep wrappers covered at all times or they'll dry and crack.
7. Wrap one dumpling: hold a wrapper in your palm and place 1 rounded tablespoon of filling in the center. Dip a fingertip in water and run it along the entire outer edge. Fold into a half-moon and pinch the center closed, then press outward to each corner, pushing out air as you go.
8. Now pleat: starting at one corner, fold a small tuck of the front edge over onto itself and press it firmly against the flat back edge. Make 4 to 5 pleats working toward the center, then repeat from the other corner. The pleats pull the dumpling into a curved crescent that stands upright. Stand it on the sheet pan and repeat with the rest.
9. To freeze: place the sheet pans of dumplings, not touching, in the freezer for 1 hour until rock hard. Transfer to zip-top bags, press out the air, and freeze up to 3 months. Do not thaw before cooking.
10. Whisk all dipping sauce ingredients together in a small bowl and let sit at least 10 minutes so the gochugaru blooms.
11. To pan-fry from frozen (12 to 14 dumplings per batch): heat 1 1/2 tablespoons oil in a 10-inch nonstick or well-seasoned skillet over medium heat. Arrange the frozen dumplings flat-side down in a snug circle and fry 2 to 3 minutes, undisturbed, until the bottoms are deep golden.
12. Add 1/3 cup water to the pan, immediately cover, and steam over medium heat for 7 to 8 minutes (5 minutes if the dumplings are fresh, not frozen), until the water is gone and the wrappers look glossy and translucent.
13. Uncover, add 1 more teaspoon oil around the edges, and fry another 1 to 2 minutes over medium-high until the bottoms are crisp and lacy and release easily from the pan. Cut one open to confirm the pork is cooked through with no pink.
14. Slide the mandu out crisp-side up onto a plate and serve hot with the dipping sauce. Wipe the pan clean between batches so the next round browns evenly.

Chef's tips

Nutrition (per serving, estimated)

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