Green Papaya Kimchi Mandu

Ingredients

• 30 pieces Mandu wrappers
• 1.5 cups Green papaya kimchi, finely chopped
• 0.5 lb Ground pork
• 0.5 block Firm tofu, squeezed of moisture and crumbled
• 1 cup Mung bean sprouts, blanched and chopped
• 2 cloves Garlic, minced
• 1 tablespoon Soy sauce
• 1 tablespoon Toasted sesame oil
• 3 stalks Green onions, thinly sliced
• 0.5 teaspoon Ginger, grated
• 0.25 teaspoon Black pepper
• 2 tablespoons Vegetable oil for frying

Instructions

1. 1

   Squeeze the chopped green papaya kimchi firmly with your hands or a cheesecloth to remove as much liquid as possible.

2. 2

   In a large mixing bowl, combine the ground pork, crumbled tofu, chopped sprouts, and the squeezed papaya kimchi.

3. 3

   Add the garlic, ginger, soy sauce, sesame oil, green onions, and black pepper to the bowl and mix thoroughly until the filling is cohesive.

4. 4

   Place a mandu wrapper in your palm and put about one tablespoon of filling in the center.

5. 5

   Wet the edges of the wrapper with water, fold in half, and pinch the edges to seal, creating small pleats if desired.

6. 6

   Heat vegetable oil in a non-stick skillet over medium-high heat and place the dumplings in a single layer.

7. 7

   Fry for 2 minutes until the bottoms are golden brown, then pour in 1/4 cup of water and immediately cover with a lid.

8. 8

   Steam for 5 minutes until the water has evaporated and the wrappers are translucent, then serve hot with dipping sauce.