Mandu

Ingredients

• 200 grams chicken mince
• 1 tablespoon oil + for greasing
• 1 tablespoon grated ginger
• 1 tablespoon chopped garlic
• 1 medium white onion, finely chopped
• Salt to taste
• 1 medium zucchini, chopped
• ½ cup bean sprouts, blanched
• 5-6 chives, chopped
• 2-3 tablespoons boiled and chopped Korean glass noodles
• Crushed black peppercorns to taste
• 2 teaspoons blended sesame oil
• ½ cup grated tofu
• 16 refined flour 4 inch discs
• Dipping sauce
• 2 tablespoons light soy sauce
• 1½ tablespoons brown sugar
• 1 teaspoon Korean chilli powder
• 1 tablespoon rice vinegar
• Toasted white sesame seeds 

Method

1. Heat oil in a non-stick pan, add ginger and garlic, mix and sauté for 1 minute.
2. Add onion and salt, mix and saute for 1 minute. Add zucchini, mix and sauté on high heat for 1 minute.
3. Add bean sprouts, mix and saute for 1-2 minutes. Take the pan off the heat, transfer the mixture into a bowl and let the mixture cool down completely.
4. Add chives, glass noodles, crushed black peppercorns, sesame oil, tofu and chicken mince and mix well.
5. Place the refined flour discs on worktop and place a portion of the chicken mixture in the centre of each disc, fold one end over other and seal the edges. Pinch a few pleats in centre of the edges.
6. Heat sufficient water in the lower half of a steamer. Grease the base of the perforated top with oil and place the dumplings in it, cover with lid and steam for 6-7 minutes.
7. Meanwhile, to make dipping sauce, mix soy sauce, brown sugar, Korean chilli powder and rice vinegar in a bowl. Sprinkle sesame seeds on top.
8. Arrange the dumplings on a serving platter and serve them hot with the dipping sauce.