You’ll Need
For the Filling
350g pork mince
180g kimchi, squeezed dry and finely chopped
100g firm tofu, pressed and crumbled
3 spring onions, finely sliced
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
1 tbsp light soy sauce
1 tsp sesame oil
For the Dumplings
24 round dumpling wrappers
1 tbsp vegetable oil
2 tbsp water, for sealing
For the Dip
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp gochugaru chilli flakes
Optional but dangerous
Extra kimchi
Gochujang mayonnaise
Cold Korean beer
Method
Mix the pork, kimchi, tofu, spring onions, garlic, ginger, soy sauce and sesame oil.
Place a heaped teaspoon of filling in the centre of 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 dumplings lightly with oil and arrange them in a single layer.
Air fry in batches for 9-11 minutes, turning once, until crisp and deeply golden.
Check the pork filling has reached 75°C in the centre of the largest dumpling.
Mix the soy sauce, rice vinegar and gochugaru for the dip.
Rest the mandu for 2 minutes, then serve hot with the dip.