Green Papaya Kimchi Mandu
Handmade dumplings filled with a complex mixture of minced pork, tofu, and fermented green papaya.
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Ingredients
- 1 lb ground pork shoulder
- 2 cups green papaya, grated and fermented
- 1 cup extra firm tofu, pressed and crumbled
- 0.5 cup garlic chives, finely chopped
- 3 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp minced garlic
- 1 tsp fresh ginger, grated
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 40 pieces handmade dumpling wrappers
- 0.5 cup shiitake mushrooms, finely minced
- 1 large egg white
Instructions
- 1
Squeeze the fermented green papaya in a cheesecloth until extremely dry to prevent the dumpling skins from tearing.
- 2
In a large chilled mixing bowl, combine the ground pork, crumbled tofu, and minced shiitake mushrooms.
- 3
Incorporate the gochugaru, garlic, ginger, soy sauce, and sesame oil into the meat mixture, kneading by hand until a tacky, emulsified paste forms.
- 4
Fold in the dried green papaya and garlic chives gently to maintain texture, then add the egg white as a binder.
- 5
Place a small spoonful of filling in the center of a wrapper, dampen the edges, and execute a complex 12-pleat crescent fold.
- 6
Heat a cast-iron skillet with a thin layer of oil, sear the dumpling bottoms until golden brown, then add 1/4 cup of water and cover immediately.
- 7
Steam for 6 minutes until the pork is fully cooked and the skins are translucent, then remove the lid to crisp the bottoms again.
- 8
Serve immediately with a dipping sauce of black vinegar, soy sauce, and toasted sesame seeds.
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