Yachae Mandu with Ssamjang
Cooking Time: 10 mins
1 onion (finely chpped)
1 cup finely chopped Napa/ Chinese cabbage (parboiled)
1 cup tofu (diced)
1/4 cup bean sprouts (blanched and chopped)
120 gms mung bean/ sweet potato noodle (soakd & chopped)
3 cloves garlic (finely chopped)
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp salt
1 tsp pepper
1 packet circular dumpling wafers (or Japanese gyoza or Chinese wonton wrappers)
Ssamjang (Korean Dipping Sauce):
1/4 cup doenjang (Korean soybean paste)
2 tbsp gochujang (Korean chilli paste)
2 tbsp sesame oil
1/2 tbsp honey
1/2 tsp minces garlic
10 gms onion, thinly sliced
2 tbsp almond
10 sms apple, cored and cut into small pieces
- To make the Ssamjang, put all ingredients in a food processor and blend until the texture is smooth. Transfer the sauce into a serving bowl.
Garnish with the green onion and sesame seeds.
- In a mixing bowl, combine onion, cabbage, bean sprouts, tofu and noodle. Add garlic, sesame oil, soy sauce, salt and pepper & mix all the ingredients together.
- Place about 1 tbsp of filling in the centre of the wonton wrapper, wet the outside edge of the top half of the wrapper with water & fold the wrapper up to close it like a half moon and then crimp the edges. Similarly make rest of the dumplings.
- Place vegetable oil on heated pan and add the Mandu, lower the heat and deep fry to cook.
- When the Mandu are cooked and golden brown, transfer to a plate and serve hot with the Ssamjang dipping sauce.