Delicious pan-fried dumplings filled with a savory chicken mixture.
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In a bowl, combine the chicken, onion, garlic paste, chilli powder, salt, sesame oil, and soya sauce to make the filling.
Fill the dumpling wrappers with the chicken mixture and seal them tightly.
Pan-fry the dumplings in oil over medium heat until the bottom turns golden brown, which should take about 3-4 minutes.
Prepare the corn flour slurry by mixing the corn flour with water.
Add the corn flour slurry to the pan and cook until all the water evaporates.
If the dumpling wrappers are thick, you can add more water to the corn flour slurry.
Can I use other types of meat for the filling?
Yes, you can substitute chicken with pork, beef, or even tofu for a vegetarian option.
How do I store leftover dumplings?
You can store leftover dumplings in an airtight container in the refrigerator for up to 2 days.
Can I freeze the dumplings?
Yes, you can freeze uncooked dumplings. Just make sure to place them in a single layer on a baking sheet before transferring them to a freezer bag.
What can I serve with Korean Mandu?
Korean Mandu can be served with dipping sauces like soy sauce or a spicy chili sauce.
Are Korean Mandu gluten-free?
Traditional dumpling wrappers are made from wheat flour, so they are not gluten-free. However, you can find gluten-free wrappers or make your own.
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