Korean Sweet Potato and Kimchi Mandu
Delightful dumplings combining rich flavors of sweet potatoes and spicy kimchi, perfect for any gathering.
Ingredients
Dumpling Filling
- 600 g Korean sweet potatoes Must be soft and creamy.
- 150 g fresh kimchi, chopped Provides a burst of flavor.
- 4 pieces spring onions, thinly sliced Adds freshness.
- 1.5 teaspoons sesame oil
- 1 tablespoon soy sauce
Dumpling Assembly
- 16 pieces gyoza wrappers For wrapping the filling.
- a little sea salt to taste
Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 0.5 pieces long red chili, thinly sliced For garnish.
Instructions
Preparation
- Microwave the sweet potatoes for about 10 minutes, or until fully soft. Remove the flesh and place it in a bowl, then mash it lightly so it stays a little textured.
- Mix in the chopped kimchi, sliced spring onions, sesame oil, and soy sauce. Add a small pinch of salt if needed.
Assembly
- Place a gyoza wrapper on a work surface and add about 2 teaspoons of filling to one side, leaving the edges clear.
- Lightly moisten the border with water, fold the wrapper over into a half-moon shape, and press firmly to seal.
- Continue shaping the dumplings until all the filling is used; you should get around 16 mandu.
Cooking
- Heat the frying oil to 170°C / 325°F in a deep pan. Fry the dumplings in batches for roughly 4 minutes, until crisp and golden.
- Lift them out with a strainer or slotted spoon and drain on paper towel.
Serving
- Stir together all the dipping sauce ingredients in a small bowl, then serve alongside the hot dumplings.
Notes
Serve with a simple salad or pickled vegetables for balance. You can also freeze the uncooked dumplings for later use.