Crispy Mandu

Ingredients

• 100 g dried japchae/korean noodles
• 1 clove garlic
• 200 g minced meat
• 75 g garlic chive
• 1 x carrot
• ½ tsp black pepper
• ½ tsp salt
• 32 x dumpling sheets
• 2 tbsp soy sauce
• 2 tbsp water
• 1 tbsp sugar
• 1 tbsp vinegar 7%
• 1 tbsp sesame oil
• ½ x yellow onion
• 4 tbsp soy sauce
• ½ x yellow onion
• 1 tsp sesame oil
• 1 tbsp sugar

Method

1. To a pot add glass noodles and boiling water. Simmer until al dente. Strain out the water, rinse well in cold water and divide the noodles into lengths of 2 cm.
2. Add approx. 1 tablespoon of filling to the center of the dumpling sheet. Brush a little water along the edge and pinch both edges together and make some ruffle-shaped folds. Optionally, you can fold like gyoza.
3. Heat a pan with approx. 2 tbsp oil on medium to medium high heat. When the pan is hot, add the dumplings. First fry the bottom until golden brown and crispy, then both sides.
4. Make a sauce from soy sauce, water, sugar, vinegar, sesame oil and finely chopped onion. If you want it spicy you can add Gochugaru.