Dumplings for a spectacular banquet: kimchi mandu

makes / 50 prep / 30 minutes cook / 15 minutes

Ingredients

200g pork mince

150g firm tofu, finely chopped

170g (1 cup) kimchi, drained, finely chopped

2 green shallots, trimmed, finely sliced

1 garlic clove, crushed

2 tsp finely grated fresh ginger

1 tsp sesame oil

1 tbsp soy sauce, plus extra, to serve

50 gow gee wrappers

1 tbsp vegetable oil

GOCHUJANG DIPPING SAUCE:

75g ( 1⁄ cup) gochujang hot

3 pepper paste

1 tbsp soy sauce

2 tsp rice wine vinegar

1. Combine the mince, tofu, kimchi, shallot, garlic, ginger, sesame oil and soy sauce in a bowl. Season with pepper.

2. Place a gowgee wrapper on a clean surface. Place 2 teaspoons mince mixture in the centre of the gow gee wrapper. Brush the edges with water. Fold in half to enclose the filling, crimping the edges as you go. Place on a plate. Repeat with the remaining gow gee wrappers and mince filling.

3. Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add half the dumplings and cook for 2 minutes or until golden. Pour in 60ml ( 1⁄ cup) water and cov4 er with a tight-fitting lid. Cook for 1 minute, then reduce heat to medium. Cook for a further 3 minutes or until cooked through and liquid has evaporated. Transfer the dumplings to a plate and keep warm. Repeat with remaining 2 teaspoons oil, water and dumplings.

4. To make the gochujang dip- ping sauce, combine the gochujang paste, soy sauce and rice wine vinegar in a small bowl.

5. Serve the dumplings with the gochujang dipping sauce and extra soy sauce, if you like.

DID YOU KNOW? These dumplings are wrapped and prepared to look like gold ingots, symbolising prosperity in the year ahead. Try this recipe for a quick hit of spicy to your Chinese New Year banquet.