Kimchi Mandu (Korean Steamed Dumplings)

Method

1. Marinate 300g ground pork with a little Korean soy sauce and ground pepper.
2. Chop 300g kimchi, boil 70g glass noodles and cut them short, and blanch 100g bean sprouts in boiling water.
3. Mince the onion and chop the leek and the garlic chives. Wrap the tofu in a cloth and wring out the water.
4. Set a pan with cooking oil, fry the leek until fragrant, add the pork and cook it through, add a splash of mirin, then add the kimchi and cook for about 7 minutes.
5. Put the cooked kimchi and pork in a large bowl and add the tofu, minced onion, chopped garlic chives, glass noodles and bean sprouts. Season with 3 tablespoons Korean soy sauce, 1 tablespoon chili powder, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 tablespoon mirin, 1 tablespoon ground pepper and 2 tablespoons kOBE Monk Fruit Blend, mix well, then taste and adjust.
6. Thaw the mandu wrappers completely and set out a little egg white. Lay a wrapper on your palm, brush egg white around the rim, spoon the filling into the middle and fold it closed.
7. Once they are shaped, steam them for 20 minutes. They are at their best hot.

Tips

• Wringing the tofu and bean sprouts dry keeps the filling from weeping and tearing the wrappers.
• Frozen mandu wrappers are sold at Korean supermarkets, and gyoza or wonton wrappers stand in.
• Vietnamese arrowroot glass noodles work in place of the Korean kind.
• Let the filling cool completely before wrapping, since a hot filling turns the wrappers soft and tears them.
• Brush egg white around the rim so the seal holds and the dumplings do not open in the steamer.