Serves: 1-2 people
Time: 10 min
*Vegetarian and vegan option: substitute ground meat for tofu

If you’ve never folded mandu before, don’t lose your head over it!

If you are ever craving fresh dumplings but don’t know how (or don’t want to) fold them, this is the recipe for you. It’s easy, quick, and tastes just like the real thing.

Ingredients

• 1/2 onion
• 1 spring onion (both white and green parts)
• 20g beansprouts (can be substituted for taugé)
• 1 big clove of garlic (or use daslook when in season)
• 150g Oh Na Mi Unpasteurized Kimchi (liquid squeezed out a little)
• 1 shiitake (fresh or soak the dried one for 30 min in hot water)
• 100g of ground beef*
• 75g of firm tofu
• 1 tbs of soy sauce
• 1 tsp of sesame sauce
• Dumpling sheets
• Little bit of cooking oil
• 75ml of water

To serve:

• Oh Na Mi Korean Seaweed Sesame Soy Sauce
• Gochugaru
• Seaweed sprinkle
• Some of the green from the spring onion

Let’s Oh Na Mi this!

1. Cut the onion, spring onion (but save a little from the green part), bean sprouts, garlic, squeezed out  Oh Na Mi Fresh Kimchi and shiitake into small pieces and put them in a bowl.
2. Crumble in the tofu, then add in the ground beef, soy sauce, and sesame seeds and mix.
3. Heat up a non stick pan (very important!) with some oil.
4. Put a few spoonfuls of the dumpling filling in the pan, but make sure they are not touching each other.
5. Put the dumpling sheets over the filling and softly pinch them a little to create the dumplings.
6. Pour in the water and quickly put a lid on the pan, and wait for 6 minutes.
7. Serve with the Oh Na Mi Korean Seaweed Sesame Soy Sauce, gochugaru, seaweed sprinkle and the leftover green from the spring onion.