Spicy Mandoo (Korean Dumpling) | The Best Recipes

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Spicy Mandoo (Korean Dumpling)

"A spicy twist on a traditional dumpling! Delicious, easy-to-prepare dumplings. You can prepare the finished product any way you'd like. These can be steamed, sauteed, fried, or boiled. To cut down on prep time, throw the vegetables in a food processor. It will grind it to the perfect consistency!"

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

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H2M

• 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.

Notes :

• You can use wonton wrappers in place of the gyoza wrappers.
• Ground chicken may be substituted for the pork.
• You can find the sweet potato noodles at international grocery stores. They are clear with a greenish tint. The chile sauce is usually sold in small plastic tubs. The one I usually buy is made by the same company that makes the sriracha sauce in the squeeze bottles.
• These also freeze extremely well. Steam them first and let them cool before tossing them in the freezer. Later you can still cook these how you like.
• To cut down on prep time throw the vegetables in a food processor. It will grind them to the perfect consistency!

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