Korean Crispy Chicken Mandu | Juicy Street Food Dumplings (Gun-Mandu)
(0)
35 min
Under an hour
Kifli Kukták
A gun-mandu a koreai utcai konyha és éjszakai piacok verhetetlen klasszikusa: vékony tésztába csomagolt szaftos csirkehúsos, roppanós káposztás és újhagymás töltelék, serpenyőben az alján aranybarnára pirítva, felül gőzölve. Szezámos-ecetes szójamártogatóval tálalva tökéletes street food élmény.
Preparation method
Preparing and mixing the filling
Clean the chicken thigh fillets, then finely mince them with a sharp knife (or process them in a food processor to a ground meat consistency). Shred or finely chop the white cabbage, sprinkle with a pinch of salt, let it sit for 5 minutes, then thoroughly squeeze out excess moisture by hand.
Thinly slice the spring onions, and finely grate the garlic and ginger.
In a bowl, mix the ground chicken thighs with the squeezed cabbage, spring onions, grated garlic, and ginger. Season with 20 ml of soy sauce (set aside the remaining 10 ml for the dipping sauce), 10 ml of sesame oil (set aside the remaining 5 ml for the sauce), the remaining salt, and ground black pepper. Knead thoroughly until the mixture becomes sticky and homogeneous.
Chef's tip
Thoroughly squeezing out the cabbage is the key step: if too much moisture remains, the dumpling dough may become soggy and tear during shaping.
The essence of the traditional pan-steaming technique (potsticker) is that the bottom crisps up irresistibly in the pan, while under the lid, steam quickly cooks the dough and seals in all the succulent juices of the chicken.
Ingredients
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