Ingredients
- 60 dumpling wrappers
- 100 g dangmyeon sweet potato noodles
- 250 g pork mince not lean
- 100 g firm tofu blitzed into coarse crumbs
- 1 cup kimchi drained and finely chopped
- 1/2 brown onion finely diced
- 3 garlic cloves minced
- 1 tsp ginger minced
- 1/2 bunch garlic chives finely sliced
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 tsp soy sauce
Dipping sauce
- 1 garlic clove minced
- 1 tbsp sesame oil
- 2 tbsp sugar
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 4 tbsp water
Instructions
- Bring water to the boil in a med sized pot. Add dangmyeon. Cook for 7mins then drain. Rinse with cold tap water. Drain. Cut into small 1-2cm long lengths.
- Add dangmyeon to a large bowl, along with the rest of the ingredients. Mix well to combine. Set aside.
- Add a small amount of filling to the centre of each dumpling skin (work one at a time). Fold into a half moon. Seal with a little water. Bring the ends together and seal to make ‘belly button’ shaped mandu.
- Pour water into the inner pot of your rice cooker until you reach the “1” mark for brown rice. Select STEAM. Close the lid. Press START.
- Meanwhile, line your steaming basket with a sheet of perforated baking paper. Place mandu in one layer, leaving a gap between each one. When the timer chimes, you are ready to start steaming*. You will be steaming your mandu in batches. Carefully place your steaming basket into your rice cooker. Close the lid. STEAM for 6-8 mins or until cooked.*After three batches of dumplings, check the water level in your cooker and top up as necessary.
- Remove cooked dumplings onto a serving dish and garnish with sliced spring onions and sesame seeds (optional). Serve immediately with dipping sauce.
Dipping Sauce
- Mix everything together until the sugar is dissolved.
