Kimchi Mandu - butt.erhand

Ingredients

Wrapper

240 g plain flour
140 ml hot water

Filling

300 g chicken or pork mince
1 cup kimchi, finely chopped
3 stalks green onions/scallions, finely chopped
1/2 cup potato starch noodles, cooked & minced
¾ cup firm tofu, squeezed of excess water and smooshed
2 tbsp ginger, grated
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Korean red chili powder

Instructions

Wrapper dough: In a bowl, combine flour & hot water. Pour the crumbly mixture onto a clean surface & knead into a smooth ball (should take ~7-10 min). Cover & leave to rest for 30 min.
Dumpling filling: In a bowl, combine all the ingredients listed & set aside to marinate while you roll out wrappers.
Divide the dough ball into 2 even pieces. Keep 1 piece covered while you work on the other piece.
On a floured surface, roll 1 piece into a log & divide into 16-20 even disks. Flatten one disk with the palm of your hand. Using a mini rolling pin, roll out your disk until it is ~1mm thick. Repeat to form all your wrappers. Alternatively, roll out the entire ball into a thin sheet & use a round cookie cutter to form wrappers.
How to form 1 dumpling: place ~1tbs of filling in the center of wrapper, fold into a half moon & only pinch the top middle bit. Make 3 pleats on each side of the dumpling. Make sure to seal tight. (Check my IG highlights on how to pleat)
To cook, place a few tbsp of veggie oil into a non-stick pan over low-med heat. Carefully, one by one, place your dumplings into the heated oil & let dumplings fry for ~2-3 min or until the bottoms are golden brown.
Pour enough water to just cover the bottom of your pan & immediately cover with a lid. Let the steam cook the dumplings for 5 minutes for unfrozen dumplings and 8 mins for frozen dumplings.
Remove lid & cook further to evaporate the remaining water & crisp up the dumpling bottoms again. Remove from heat & serve with dipping sauce.