You’ll Need
For the Filling
500g raw peeled prawns, finely chopped
150g Chinese leaf, finely shredded
3 spring onions, finely sliced
1 tbsp gochujang
1 tbsp light soy sauce
1 tsp sesame oil
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
1 tsp cornflour
For the Dumplings
24 round dumpling wrappers
Water, for sealing
1 tbsp vegetable oil
For the Dip
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame seeds
Optional but dangerous
Kimchi
Gochujang mayonnaise
Cold Korean beer
Method
Salt the cabbage lightly, leave for 10 minutes, then squeeze it completely dry.
Mix the cabbage with the prawns, spring onions, gochujang, soy, sesame oil, garlic, ginger and cornflour.
Place a heaped teaspoon of filling in each wrapper.
Wet the edge, fold into a half-moon and pleat or press firmly to seal.
Preheat your air fryer to 185°C.
Brush the mandu lightly with oil and arrange them in a single layer.
Air fry in batches for 8-10 minutes, turning once, until crisp and browned.
Check the prawn filling is opaque and piping hot in the centre.
Mix the dip ingredients and serve the mandu after a 2-minute rest.